Lemon Curd Tartlets Recipe

If you have a thing for vibrant, tangy desserts that both delight the eyes and spark your taste buds, then you’re in for a treat with this Lemon Curd Tartlets Recipe. These delicate, buttery tartlets filled with luscious homemade lemon curd are perfect little bursts of sunshine in every bite. With a crisp pastry shell surrounded by the rich, silky lemon curd, this recipe is an absolute showstopper for any occasion, whether you’re serving up a cozy afternoon tea or a cheerful dessert after dinner. I can’t wait to share the full process with you—it’s easier than it sounds and totally worth every minute.

Ingredients You’ll Need

This Lemon Curd Tartlets Recipe calls for straightforward, pantry-friendly ingredients that each play a key role. The balance between the buttery crust and bright lemon filling depends on the quality and harmony of these essentials.

• All-Purpose Flour (250 gr): Provides the perfect base for a crisp and tender tart shell.
• Icing Sugar (50 gr, sifted): Adds a subtle sweetness and smooth texture to the pastry.
• Fine Salt (a pinch): Enhances flavor and balances the sweetness of the tartlets.
• Unsalted Butter (120 gr, cold): Creates that irresistible flaky texture in the crust.
• Large Egg (1, room temperature): Binds the pastry ingredients together beautifully.
• Egg Yolks (4): The richness you want in a silky curd filling that’s intensely lemony.
• Caster Sugar (100 gr): Sweetens the lemon curd while keeping it smooth and light.
• Lemon Juice (125 ml, about 3 large lemons): The star ingredient that gives the curd its signature bright, tangy flavor.
• Unsalted Butter (75 gr, at room temperature): Added into the curd to ensure a creamy, luscious texture.
• Lemon Zest (optional, 1 lemon): Intensifies the citrus aroma for a complex zing.

How to Make Lemon Curd Tartlets Recipe

Step 1: Prepare the Tartlet Shells

Start by combining the all-purpose flour, icing sugar, and salt in your food processor—or mix by hand if you prefer. Adding cold, cubed butter next, pulse until you get fine crumbs that promise a flaky crust. Whisk your egg and add it slowly to the mix. Pulse just until the dough starts coming together, then form it into a ball. Roll between two sheets of baking paper to about 4 mm thick, chill for at least an hour or up to 24 hours to let the gluten relax. This chilling step is key for perfect, non-shrinking tart shells.

Step 2: Cut and Chill the Pastry

Using a round or fluted cutter slightly larger than your muffin tin opening, cut out disks from the chilled dough. Gently press each disk into the muffin pan, making sure the pastry touches all edges and there are no air pockets. The secret here is a perforated muffin pan if you have one, to keep the heat even and prevent shrinkage. Pop the tray back into the fridge for at least two hours or overnight to firm up the shells before baking.

Step 3: Blind Bake the Tartlets

Preheat your oven to 160°C (325°F). Prick the bottoms of your tartlets with a fork, line them with crumpled baking paper, and fill with baking beads or rice. Baking blind like this stops puffing and ensures a crisp shell. Bake 15 minutes, remove the weights and paper, and bake 15 minutes more until golden and dry. Let them cool completely before filling. A perfectly baked shell sets the stage for that dreamy lemon curd filling.

Step 4: Make the Lemon Curd

In a pot on very low heat, whisk together egg yolks, caster sugar, and fresh lemon juice. Stir for about 3–5 minutes until the mixture thickens slightly. Adding the room temperature butter cubes a bit at a time keeps the curd velvety, blending smoothly after each addition. Toss in the lemon zest if you like that extra citrus punch. Cook gently for 5–15 minutes until thickened, whisking constantly to avoid lumps. To test, run a finger line on the back of a spoon dipped in curd; if the line stays clear, your curd is ready.

Step 5: Assemble Your Lemon Curd Tartlets Recipe

While the curd is still warm, pour it carefully into your cooled tart shells. Tap each tart gently against the counter to remove air bubbles, then refrigerate for at least 2 to 3 hours to allow the curd to set firmly. This results in luscious tartlets bursting with fresh lemon flavor and a crisp, buttery base—a treat that’s as gorgeous as it is delicious.

How to Serve Lemon Curd Tartlets Recipe

Garnishes

Simple is often best when it comes to garnishing these tartlets. A dusting of icing sugar or a small sprig of fresh mint can highlight the vibrant lemon flavor. For an elegant touch, thin lemon slices or edible flowers add a pop of color and freshness that truly makes your tartlets look irresistible.

Side Dishes

Lemon curd tartlets pair beautifully with a light dollop of whipped cream or a scoop of vanilla ice cream, balancing the tartness with creamy sweetness. For a refreshing contrast, consider serving alongside fresh berries or a sparkling glass of chilled white wine or lemon-infused iced tea for an afternoon delight.

Creative Ways to Present

Get playful with presentation by serving your tartlets on a colorful platter lined with lemon leaves or citrus wheels. Create a mini dessert bar with assorted garnishes so guests can customize their tartlets. For a special occasion, serve each tartlet in delicate paper liners or mini dessert plates with a drizzle of berry coulis for an artistic touch that wows every time.

Make Ahead and Storage

Storing Leftovers

Any leftover tartlets store best in an airtight container in the fridge. They will keep well for up to 3 days, maintaining the crispness of the shell while keeping the curd smooth and fresh. Avoid leaving them out at room temperature for prolonged periods to retain their best texture and flavor.

Freezing

While you can freeze the tartlet shells before filling, the lemon curd itself is best made fresh for flavor and texture. Freeze shells wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw in the fridge before filling and serving, then enjoy that homemade taste without the last-minute effort.

Reheating

These tartlets are delightful served chilled, but if you prefer slightly warmed, let them sit at room temperature for about 15 minutes. Avoid microwaving as that can affect the texture of the curd and make the crust soggy. Ambient warmth is just perfect to bring out those zingy lemon notes.

FAQs

Can I make the tartlet dough by hand?

Absolutely! Just mix the flour, icing sugar, and salt in a bowl. Cut in the cold butter with your fingertips or a pastry cutter until it resembles fine crumbs, then whisk the egg separately and add it gradually, mixing until the dough comes together. This traditional method works just as well as a food processor.

How can I prevent the tart shells from shrinking during baking?

Chilling the dough thoroughly before and after shaping is crucial to prevent shrinkage. Also, using a perforated muffin pan helps with even baking and airflow. Blind baking with baking beads or rice to weigh down the shells keeps their shape perfectly intact.

What can I substitute if I don’t have caster sugar?

You can use fine granulated white sugar as a substitute in the lemon curd, but make sure it’s ground finer if possible (a quick blitz in a food processor works). The finer sugar dissolves better and keeps your curd silky smooth.

Is lemon zest really necessary in the curd?

While optional, adding lemon zest boosts the lemon flavor and aroma significantly, making the curd more vibrant and deeply citrusy. It’s a small step that makes a big difference, so I highly recommend it if you can.

Can I double the recipe for a larger batch?

Definitely! This Lemon Curd Tartlets Recipe scales up beautifully. Just maintain the same ratios and prepare the shells and curd accordingly. If baking multiple trays, rotate them halfway through for even baking.

Final Thoughts

I hope you’re as excited as I am for you to try this Lemon Curd Tartlets Recipe. It’s one of those recipes that feels special but is surprisingly manageable, bringing that bright citrus sparkle to your table with lovely crunchy shells and smooth, tangy filling. Whether you’re baking for family, friends, or just treating yourself, these tartlets are guaranteed to bring big smiles and happy taste buds. Enjoy every zesty, buttery bite!

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