If you’re longing for a dessert that balances bright, tangy citrus with a buttery, flaky crust, the Lemon Curd Tartlets Recipe will quickly become your new favorite. These charming little tartlets are bursting with fresh lemon flavor and have a luscious, silky curd filling that’s perfectly sweetened. Whether you’re treating yourself after dinner or impressing guests with a refreshing dessert, this Lemon Curd Tartlets Recipe brings sunshine to your table with every bite.
Ingredients You’ll Need
The beauty of this Lemon Curd Tartlets Recipe lies in its simplicity—the ingredients are straightforward but essential. Each one plays a key role, from the crispness of the buttery crust to the smooth, tart curd filling that makes these tartlets utterly irresistible.
- All-purpose flour (1 ¼ cups, 160g): The base for your buttery tart shell, providing structure and the perfect tender crumb.
- Unsalted butter (½ cup, 115g + 4 tbsp for curd): Cold butter creates that flaky crust, while melted in the filling adds richness and silkiness.
- Granulated sugar (¼ cup for crust + ⅔ cup for curd): Sweetens both the crust and balances the sharpness of the lemon curd.
- Large egg yolk (1): Binds the tart shell dough, giving it a tender texture and beautiful golden color when baked.
- Ice water (1-2 tbsp): Helps bring the dough together without making it tough.
- Salt (½ tsp): Enhances the flavors in the dough and balances the sweetness of the filling.
- Fresh lemon juice (½ cup, about 2-3 lemons): Provides fresh, zesty citrus notes that make the curd shine.
- Lemon zest of 1 lemon: Amplifies the lemon flavor with fragrant oils for depth.
- Large eggs (3) for curd: Give body and creaminess to the luscious lemon filling.
- Whipped cream, fresh berries, powdered sugar, and edible flowers: Perfect garnishes to finish your tartlets with flair and freshness.
How to Make Lemon Curd Tartlets Recipe
Step 1: Prepare the Tart Dough
Start by mixing the flour, sugar, and salt in a bowl. Add your cold, cubed butter and use your fingers to work it into the flour mixture until you have coarse crumbs. The bits of butter create that prized flaky texture in the crust.
Step 2: Bring the Dough Together
Mix in the egg yolk and one tablespoon of ice water, stirring gently until the dough just begins to come together. If it seems dry, add another tablespoon to help the dough form. Be careful not to overwork it to keep the crust tender.
Step 3: Chill the Dough
Shape your dough into a disc, wrap it well in plastic wrap, and pop it in the refrigerator for 30 minutes. This chill time relaxes the gluten and firms the butter, which helps maintain the flakiness.
Step 4: Roll and Shape Your Tartlets
Preheat your oven to 350°F (175°C). Roll out your dough on a floured surface to about ⅛-inch thickness. Use a small round cutter to cut out circles and gently press them into mini tartlet pans or a muffin tin. Trim any extra dough hanging over the edges for a neat look.
Step 5: Blind Bake the Tart Shells
Prick holes in the bottom of each tart shell with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans to keep the shape. Bake for 12 to 15 minutes until the crust turns a lovely golden brown, then cool completely before filling.
Step 6: Make the Lemon Curd Filling
In a saucepan over medium-low heat, whisk together the fresh lemon juice, lemon zest, sugar, and eggs. Stir continuously for 5 to 7 minutes, watching as the curd thickens into a glossy, velvety custard.
Step 7: Finish the Curd and Fill the Tartlets
Remove the lemon curd from heat and whisk in the cubed butter until silky smooth. For the ultimate texture, strain it through a fine-mesh sieve to catch any cooked egg bits. Let it cool slightly before spooning or piping it into your cooled tart shells.
Step 8: Chill and Garnish
Smooth the tops of your tartlets and refrigerate for at least an hour so the curd sets perfectly. When ready to serve, dust with powdered sugar and decorate with fresh berries, fluffy whipped cream, or edible flowers for a stunning presentation.
How to Serve Lemon Curd Tartlets Recipe
Garnishes
Sprinkling powdered sugar over these tartlets adds a sweet, delicate dusting that contrasts beautifully with the tangy lemon. Top with fresh strawberries, raspberries, or blueberries for bursts of color and juicy brightness. Edible flowers not only look enchanting but bring a subtle floral note to the dessert alongside fluffy whipped cream that adds luxurious creaminess.
Side Dishes
Pair these tartlets with a simple cup of Earl Grey or chamomile tea to complement the citrus flavors without overpowering them. A scoop of vanilla bean ice cream on the side also pairs wonderfully, adding a cool, dreamy balance to the tartness.
Creative Ways to Present
For a charming twist, serve these tartlets on a tiered dessert stand with contrasting flavors like chocolate-dipped berries or mini meringues. You can also pipe the lemon curd into phyllo cups for an extra-crispy shell variation. Adding a sprig of fresh mint or a thin lemon twist introduces visual appeal and a fresh aroma.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep your tartlets in an airtight container in the refrigerator for up to three days. This preserves the freshness of the lemon curd and keeps the shell crisp where possible.
Freezing
For longer storage, freeze the tart shells separately after baking. Wrap them tightly and store in the freezer for up to one month. Lemon curd doesn’t freeze well on its own due to its delicate texture, so it’s best to add it fresh before serving.
Reheating
Reheat thawed tart shells briefly in a low oven (about 300°F) for five minutes to refresh their crispness before filling them with lemon curd. Avoid microwaving filled tartlets as it may soften the curd and make the crust soggy.
FAQs
Can I use store-bought lemon curd for this recipe?
Absolutely! While homemade lemon curd has that unbeatable fresh flavor, store-bought curd can save time and still taste delicious. Just make sure it’s a good-quality brand for the best results.
What if I don’t have tartlet pans or a mini muffin tin?
You can use a regular muffin tin or even line a baking sheet with parchment and shape circles carefully. Just watch your baking times closely as thickness and shape affect how the crust bakes.
How can I make the crust gluten-free?
Substitute all-purpose flour with a gluten-free baking flour blend. Keep the rest of the recipe the same but handle the dough gently as gluten-free doughs can be more delicate.
Is lemon zest necessary in the curd?
Yes! Lemon zest contains essential oils that brighten the flavor, making your curd taste vibrant and fresh. Without it, the curd can be less aromatic and one-dimensional.
Can I double this recipe for a larger batch?
Definitely. Just double all ingredients and bake in batches or use larger tart pans. The method remains the same, but ensure you keep an eye on baking times.
Final Thoughts
This Lemon Curd Tartlets Recipe is truly a treasure to have in your dessert repertoire. It’s fresh, tangy, and wonderfully elegant without being complicated. I can’t wait for you to try making these tartlets yourself—they’re sure to brighten any gathering or a cozy moment at home. Happy baking and enjoy every vibrant bite!
