Irresistibly Tangy Lemon Curd Tartlets: A Zesty Sweet Treat

Lemon curd tartlets are miniature desserts bursting with bright, zesty flavors.

These small pastries offer a perfect mix of buttery, crisp shells and silky smooth citrus filling.

Elegant and charming, they bring to mind a classic French-inspired treat that appeals to those who love sophisticated sweets.

The sweet and tangy notes blend together in a way that feels both rich and refreshing.

Both seasoned bakers and beginners enjoy making these tiny delights because of their beautiful appearance.

These tartlets make an eye-catching centerpiece for afternoon tea or as a special dessert just for you.

Making Lemon Curd Tartlets Step-By-Step

Step 1: Mix Dry Crumbs

Grab a food processor and toss in flour, powdered sugar, and a pinch of salt. Pulse these ingredients until they’re perfectly combined.

Step 2: Incorporate Butter Chunks

Drop cold butter cubes into the processor and pulse until the mixture looks like fine, sandy crumbs.

Step 3: Bind With Egg

Whisk an egg in a separate bowl, then slowly drizzle it into the processor while pulsing. Keep going until the dough begins to clump together.

Step 4: Create Pastry Disc

Roll the dough between two sheets of parchment paper until it’s about 4mm thick. Shape into a smooth ball and slide into the refrigerator for at least an hour.

Step 5: Shape Tart Shells

Remove dough from refrigerator and cut out circular shapes using a round cutter slightly wider than your muffin pan openings.

Step 6: Prepare Tartlet Molds

Gently press dough circles into the muffin pan, making sure they touch all sides and eliminate air pockets.

Step 7: Chill Tartlet Shells

Return the muffin pan to the refrigerator for another 2 hours or overnight.

Step 8: Prep For Baking

Preheat oven to 160°C (325°F) and poke small holes in tartlet bottoms using a fork.

Step 9: Blind Bake Shells

• Place muffin pan in freezer while oven heats
• Line each tartlet with parchment paper
• Fill with baking weights, rice, or dried beans
• Bake for 15 minutes
• Remove weights
• Bake additional 15 minutes until golden
• Cool completely

Step 10: Create Lemon Curd Base

• Egg yolks
• Sugar
• Lemon juice

Stir for 3-5 minutes until slightly thickened.

Step 11: Build Creamy Texture

Gradually add butter cubes, whisking until each melts. Stir in lemon zest.

Step 12: Develop Curd Consistency

Continue cooking on low heat for 5-15 minutes, whisking constantly until curd thickens.

Step 13: Test Curd Readiness

Dip a spoon’s back into the curd. Run your finger through it. If the path remains clear, it’s ready.

Step 14: Fill Tartlet Shells

Pour warm lemon curd into cooled tartlet shells.

Step 15: Remove Air Bubbles

Gently tap tartlets against a hard surface.

Step 16: Final Chill

Refrigerate for 2-3 hours before serving.

Simple Tips For Lemon Curd Tartlets

• Smooth Dough Technique: Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky pastry shell during baking.
• Prevent Soggy Bottoms: Prick tartlet bases with a fork before blind baking to allow steam to escape and create a crisp crust.
• Master Lemon Curd Consistency: Whisk constantly and cook on low heat to achieve a silky, thick texture without scrambling the eggs.
• Zest for Extra Flavor: Add fresh lemon zest to intensify the citrusy notes and brighten the overall taste of the tartlets.
• Serve Chilled Perfection: Allow tartlets to set completely in the refrigerator for a clean, neat slice and optimal flavor development.

How To Keep And Reheat Lemon Curd Tartlets

• Refrigerate: Store lemon curd tartlets in an airtight container in the refrigerator for up to 3-4 days. Keep them flat to prevent curd from sliding or cracking.
• Separate Layers: Place parchment paper between tartlets when stacking to prevent sticking and maintain their delicate shape.
• Freezing Option: Wrap individual tartlets tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 weeks, ensuring minimal air exposure.
• Reheating Tip: Thaw frozen tartlets in the refrigerator overnight. Bring to room temperature for 15-20 minutes before serving to restore their delicate texture and vibrant flavor.

Toppings And Sides For Lemon Curd Tartlets

• Elevate Flavor Pairing: Match the tangy lemon curd tartlets with crisp, light accompaniments that balance their rich, zesty profile.
• Prepare Sparkling Wine: Select a chilled prosecco or champagne with bright citrus notes that complement the tartlet's lemony essence and cut through its creamy texture.
• Serve Fresh Berries: Plate fresh raspberries or strawberries alongside the tartlets, providing a natural sweetness and color contrast that enhances the dessert's vibrant citrus flavor.
• Garnish with Herbal Touch: Sprinkle fresh mint leaves or lavender on top, adding an aromatic dimension that refreshes the palate and creates a sophisticated presentation.

Ways To Change Lemon Curd Tartlets

• Gluten-Free Delight: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version that maintains a delicate, crumbly texture.
• Vegan Citrus Treat: Swap egg and butter with coconut oil, aquafaba, and plant-based margarine to create a dairy-free and egg-free tartlet that's equally creamy.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of sugar to reduce overall calorie content while preserving the bright lemon flavor.
• Tropical Remix: Substitute lemon juice with passion fruit or lime juice for a different citrusy profile that adds an exotic touch to the classic tartlet recipe.

FAQ About Lemon Curd Tartlets

• Why use cold butter in the pastry dough?

Cold butter creates flaky, tender layers by preventing the fat from fully melting during mixing, which helps the pastry maintain its delicate texture.

• How do I know if my lemon curd is properly cooked?

When you run your finger through the back of a spoon coated with curd, the line should remain clear and separated. If the curd flows back together, it needs more cooking time.

• Can I make the tartlet shells in advance?

Yes, you can prepare the tart shells up to 24 hours before filling. After blind baking, store them in an airtight container at room temperature until you’re ready to fill with lemon curd.

• What's the purpose of chilling the dough multiple times?

Chilling helps prevent shrinkage during baking, relaxes the gluten, and ensures a more stable and crisp pastry shell by keeping the butter cold and preventing it from melting too quickly.

Why Lemon Curd Tartlets Always Impress

• Quick Weekend Delight: Whip up these charming lemon curd tartlets that transform simple ingredients into gourmet desserts.
• Beginner-Friendly Baking: Master a foolproof recipe with step-by-step instructions that guide even novice bakers through creating professional-looking pastries.
• Versatile Crowd-Pleaser: Perfect for afternoon tea, dinner parties, or elegant potluck gatherings where you want to impress guests with minimal effort.
• Make-Ahead Magic: Prepare components in advance, allowing you to assemble these tartlets effortlessly when unexpected guests arrive or during busy weekends.

What You Need For Lemon Curd Tartlets

• Flour: The main structure for the tart shell, providing a classic crisp texture.
• Icing Sugar: Adds subtle sweetness and helps create a delicate, tender crust.
• Salt: Enhances overall flavor and balances the sweetness.

• Butter (Cold): Creates flaky layers and rich flavor in the pastry, best when very cold.
• Egg: Binds the dough together and adds richness to the pastry texture.

• Egg Yolks, Sugar, Lemon Juice: Core ingredients for creating a smooth, tangy curd with silky consistency.
• Lemon Zest: Optional ingredient that provides intense citrus aroma and bright flavor.
• Butter: Adds richness and helps thicken the curd, creating a luxurious texture.

Luscious Lemon Curd Tartlets Recipe

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4.7 from 27 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Delicate “Lemon Curd Tartlets” dance with zesty sunshine on delicate pastry shells, promising pure culinary elegance. French bakery magic meets citrus brightness, inviting you to savor each delightful, creamy bite of tangy Mediterranean charm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 250 grams (8.8 ounces) all-purpose flour
• 120 grams (4.2 ounces) unsalted butter, cold and cubed
• 4 egg yolks
• 125 milliliters (4.2 fluid ounces) lemon juice

Sweeteners:

• 100 grams (3.5 ounces) caster sugar
• 50 grams (1.8 ounces) icing sugar, sifted

Finishing and Seasoning Ingredients:

• 1 pinch fine salt
• 1 large egg, at room temperature
• 75 grams (2.6 ounces) unsalted butter, at room temperature
• Zest of 1 lemon (optional)

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Instructions

1. Craft a delicate pastry foundation by blending flour, powdered sugar, and salt in a food processor until uniformly combined.
2. Introduce chilled butter cubes and pulse until the mixture transforms into fine, sandy crumbs.
3. Gently incorporate a whisked egg, pulsing intermittently until the dough coheres into a loose, malleable mass.
4. Shape the dough into a compact sphere, then roll between parchment sheets to approximately 4mm thickness.
5. Refrigerate the rolled dough for a minimum of one hour to enhance its structural integrity.
6. Extract dough disks using a round or fluted cutter, ensuring they marginally exceed the muffin pan’s dimensions.
7. Meticulously press dough into muffin cavities, eliminating potential air pockets and ensuring complete surface contact.
8. Return the prepared pan to the refrigerator for an extended chilling period of 2-3 hours.
9. Preheat the oven to 160°C and perforate tartlet bases with a fork to prevent unwanted rising.
10. Temporarily freeze the muffin pan while the oven reaches temperature.
11. Line each tartlet with parchment and fill with ceramic weights or dried beans.
12. Bake initially for 15 minutes with weights, then remove and continue baking until achieving a golden-brown hue.
13. Allow shells to cool completely at room temperature.
14. Construct the lemon curd by whisking egg yolks, sugar, and citrus juice in a saucepan over gentle heat.
15. Gradually integrate butter cubes, ensuring complete melting between additions, and incorporate lemon zest.
16. Maintain constant whisking while cooking, allowing the mixture to thicken progressively over low heat.
17. Test curd consistency by running a finger through the mixture on a spoon’s reverse – it should maintain a distinct separation.
18. While still warm, carefully pour the curd into cooled tartlet shells.
19. Eliminate potential air bubbles by gently tapping the pan against a stable surface.
20. Refrigerate for several hours to facilitate complete setting before serving.

Notes

• Swap out wheat flour for gluten-free alternatives like almond or rice flour to make tartlets suitable for those with gluten sensitivities.
• Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie dessert option.
• Enhance tartlet texture by chilling dough and shells thoroughly, ensuring a crisp and flaky base that prevents soggy bottoms.
• Balance lemon curd’s tartness by adjust

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 14g
• Sodium: 50mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg