There’s something truly magical about biting into a Lemon Curd Tartlets that bursts with zesty sunshine on your tongue. I remember the first time I made these little delights for a summer gathering—they vanished faster than you can say “citrus heaven.” If you’re craving a dessert that’s both elegant and easy, these homemade Lemon Curd Tartlets are your ticket to impressing everyone without slaving away in the kitchen.
In my experience, Lemon Curd Tartlets strike the perfect balance between tangy lemon curd and a buttery, crisp crust that melts in your mouth. They’re versatile too, whether you’re hosting a brunch or just treating yourself after a long day. I’ve tweaked this recipe over the years to make it foolproof, and now I’m excited to share it with you so you can create your own batch of these irresistible treats.
Let’s dive in—trust me, once you try making Lemon Curd Tartlets, they’ll become a staple in your baking repertoire. For more lemony inspiration, check out our lemon cookie recipe or these lemon crinkle cookies.
Key Takeaways:
- These Lemon Curd Tartlets offer a burst of bright lemon flavor in a portable, bite-sized form perfect for any occasion.
- Prep and bake in under an hour for a quick dessert that feels gourmet without the hassle.
- The creamy lemon curd contrasts beautifully with the flaky pastry for an unforgettable taste experience.
- Chill the dough briefly to ensure your tartlets hold their shape and avoid cracking.
- Store extras in the fridge for up to three days and enjoy them fresh anytime.
Why You’ll Adore This Lemon Curd Tartlets
Perfectly Portable Treats: These Lemon Curd Tartlets are ideal for parties or picnics because they’re easy to pick up and share. No messy plates needed—just pure joy in every bite. I love how they make entertaining feel effortless yet sophisticated.
Zesty Flavor Explosion: The vibrant lemon curd brings a tangy punch that’s refreshing and not overly sweet. You’ll find yourself reaching for seconds without guilt. It’s that balance that keeps you coming back for more.
Simple Yet Impressive: Even if you’re new to baking, these Lemon Curd Tartlets come together with basic ingredients you likely have on hand. The result? A dessert that looks like it came from a bakery. Here’s the thing—your guests will think you’re a pro.
Customizable for Any Mood: Top them with whipped cream or berries for a personal twist. They’re forgiving, so you can experiment freely. Now, you might be thinking it’s too fancy, but trust me, it’s simpler than it seems.
Essential Ingredients for Lemon Curd Tartlets
Fresh Lemons: Nothing beats the bright, natural acidity from fresh lemons—juice and zest both are key here. They infuse the curd with that authentic citrus tang that defines these tartlets. In my experience, using organic lemons ensures the best flavor without any bitterness.
Unsalted Butter: This is the backbone for both the crust and the curd, providing richness and a melt-in-your-mouth texture. It helps bind everything together smoothly. Without it, your Lemon Curd Tartlets wouldn’t achieve that luxurious feel.
All-Purpose Flour: For the shortcrust pastry, flour creates the tender, crumbly base that cradles the lemon filling perfectly. It’s straightforward and reliable, forming the structure of your homemade Lemon Curd Tartlets. I always sift mine for extra lightness.
How to Make Lemon Curd Tartlets
Prepare the Shortcrust Pastry
Start by combining flour, sugar, and cold butter in a bowl until it resembles coarse crumbs—this is the foundation for your Lemon Curd Tartlets. Add an egg yolk and a splash of cold water to bring the dough together without overworking it. In my experience, chilling the dough for 30 minutes prevents shrinkage during baking. Roll it out thinly and press into mini tartlet pans for even, delicate shells that hold the filling beautifully.
Bake the Tartlet Shells
Preheat your oven to 375°F and line the shells with parchment and pie weights to keep them from puffing up. Bake for about 12-15 minutes until golden, then remove the weights and bake another 5 minutes for crispness. You’ll smell the buttery aroma filling your kitchen—it’s heavenly. Let them cool completely before filling to ensure your Lemon Curd Tartlets set properly.
Make and Fill with Lemon Curd
Whisk eggs, sugar, lemon juice, and zest in a saucepan over low heat, stirring constantly until it thickens into a silky curd—about 10 minutes. Stir in butter off the heat for that glossy finish. Spoon the warm curd into the cooled shells and chill for an hour to set. These Lemon Curd Tartlets are now ready to dazzle, perhaps inspired by our creme brulee cookies recipe for creamy twists.
Ingredients
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2-3 tablespoons cold water
- For the Lemon Curd:
- 3/4 cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
- Pinch of salt
Lemon Curd Tartlets Instructions
- Mix flour, sugar, and butter for pastry until crumbly; add yolk and water to form dough. Chill 30 minutes.
- Roll dough and line 12 mini tartlet pans. Bake at 375°F for 15-20 minutes until golden. Cool.
- Heat lemon juice, zest, sugar, and eggs over low heat, stirring until thickened (about 10 minutes). Add butter.
- Fill cooled shells with curd. Chill for 1 hour before serving.
Pro Tips for the Best Lemon Curd Tartlets
Use Room Temperature Eggs: This ensures the curd emulsifies smoothly without curdling—patience pays off here.
Strain the Curd: After cooking, strain it for a velvety texture that elevates your Lemon Curd Tartlets.
Don’t Overfill Shells: Leave a little space to prevent overflow and keep them picture-perfect.
You Must Know
- Lemon curd thickens as it cools, so resist the urge to overcook it on the stove.
- These tartlets are best enjoyed fresh, but the curd can be made up to two days in advance.
- Avoid high heat when making the curd to prevent scrambling the eggs.
- Mini tartlet pans yield about 12 servings; adjust for larger ones if needed.
How to Store Lemon Curd Tartlets
Keep your Lemon Curd Tartlets in an airtight container in the fridge, where they’ll stay fresh for up to three days. For longer storage, freeze the unfilled shells separately and fill them fresh—thaw overnight before adding curd. If reheating isn’t needed, just let them come to room temperature for the best texture and flavor.
Customizing Your Lemon Curd Tartlets
Swap lemons for limes or oranges to vary the citrus in your Lemon Curd Tartlets, or add a touch of vanilla extract for depth. For a gluten-free version, use almond flour in the crust—it’s just as tender. If you’re feeling adventurous, incorporate a hint of ginger, and pair it with our lemon crinkle cookies recipe for a full citrus spread.
What to Serve with Lemon Curd Tartlets
Pair these tartlets with a light green salad dressed in vinaigrette to balance the sweetness, or alongside fresh berries for an extra pop of color and tartness. For beverages, a crisp white wine like Sauvignon Blanc complements the lemony notes beautifully. If it’s brunch, serve them with scones or our easy homemade biscuits recipe for a hearty contrast.
Lemon Curd Tartlets
These Lemon Tartlets have a shortcrust pastry case filled with fresh and zingy homemade lemon curd! They're beautiful to look at, full of flavour and ideal for occasions like Mother's Day, Easter or homemade afternoon tea. With just 6 ingredients, they're easy to make, and can be shaped into pretty flowers for an extra cute touch!
Timing
Recipe Details
Ingredients
- 01 2 packs Ready-rolled shortcrust pastry ((each pack of Jus-Rol weighs 320g) (remove from the fridge 30 minutes before using))
- 02 4 medium Lemons ((juice and zest))
- 03 200 g Caster sugar
- 04 4 medium Eggs ((room temperature))
- 05 50 g Unsalted butter ((room temperature))
- 06 2 tbsp Icing sugar ((for dusting))
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Lemon Curd Tartlets
Can I make Lemon Curd Tartlets ahead of time?
Absolutely, you can prepare the shells and curd a day in advance, then assemble and chill just before serving. This makes them perfect for entertaining without last-minute stress. I’ve done this for parties, and they taste just as fresh.
How long does Lemon Curd Tartlets last in the fridge?
Your Lemon Curd Tartlets will keep well in the fridge for up to three days in an airtight container. Beyond that, the crust might soften slightly, but the flavor remains vibrant. Just avoid leaving them out at room temperature for more than two hours.
Are Lemon Curd Tartlets gluten-free?
Not in the traditional recipe, but you can easily adapt by using a gluten-free flour blend for the crust. It holds up well and maintains the flaky texture. Test a small batch first to ensure the right consistency.
Can I use store-bought lemon curd for these tartlets?
Yes, store-bought works in a pinch, but homemade Lemon Curd Tartlets have a fresher, brighter taste that’s worth the effort. If using store-bought, warm it slightly for easier filling. For the best results, stick to a quality brand without preservatives.
What size pans work best for Lemon Curd Tartlets?
Mini 2-inch tartlet pans are ideal for bite-sized portions, yielding about 12. For larger crowds, standard muffin tins can substitute, though adjust baking time accordingly. The key is even thickness for uniform baking.
Why did my lemon curd turn out grainy in the tartlets?
It might have cooked too quickly over high heat, causing the eggs to scramble. Next time, use low heat and constant stirring for your Lemon Curd Tartlets. Straining after cooking removes any lumps for smoothness.
Can I bake the filled Lemon Curd Tartlets?
It’s better to fill after baking the shells to avoid overcooking the curd. If you prefer a set curd, bake briefly at a low temp, but chilling works wonders without the oven. This keeps the texture creamy.
How can I make vegan Lemon Curd Tartlets?
Replace eggs with aquafaba or cornstarch slurry in the curd, and use vegan butter for the crust. The result is nearly identical in tanginess. Experiment a bit, as the thickness might vary slightly.
Final Thoughts
These Lemon Curd Tartlets have become my go-to for any citrus craving, blending simplicity with that wow factor every time. Whether you’re a baking newbie or a seasoned pro, I promise you’ll love the process and the payoff. Give this recipe a whirl today—you won’t regret adding these sunny treats to your table, and don’t forget to share your twists in the comments!