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Lemon Curd Tartlets Recipe

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4.2 from 66 reviews

These Lemon Curd Tartlets feature a delicate, buttery pastry shell filled with a smooth and tangy homemade lemon curd. Perfect for a refreshing dessert, these tartlets combine zesty citrus flavor with a crisp, tender crust that’s ideal for spring and summer gatherings or any time you crave a bright, sweet treat.

  • Total Time: 7 hours 15 minutes
  • Yield: 18 tartlets

Ingredients

Tartlet Shells

  • 250 gr All-Purpose / Plain Flour
  • 50 gr Icing Sugar (sifted)
  • 1 pinch Fine Salt
  • 120 gr Unsalted Butter (cold, cut into small cubes)
  • 1 large Egg (at room temperature)

Lemon Curd

  • 4 Egg Yolks
  • 100 gr Caster Sugar (or fine white granulated sugar)
  • 125 ml Lemon Juice (about 3 large lemons)
  • 75 gr Unsalted Butter (at room temperature, cut into small cubes)
  • 1 Lemon Zest (optional)

Instructions

  1. Prepare the Tartlet Shells: Place the flour, icing sugar, and salt in a food processor and pulse to combine. Add cold, cubed butter and pulse until the mixture resembles small crumbs.
  2. Add Egg: Whisk the egg separately, then add it to the processor and pulse slowly until the dough starts to come together.
  3. Form Dough and Chill: Bring the dough into a ball, roll between two sheets of baking paper to about 4 mm thick. Place on a tray and refrigerate for at least 1 hour or up to 24 hours.
  4. Cut and Shape Tartlets: Remove baking paper. Using a round or fluted cookie cutter about 1.5 to 2 cm wider than the muffin pan opening, cut disks of pastry. Press each disk gently into a muffin pan to form shells, ensuring no air bubbles.
  5. Chill Tartlet Shells: Place the muffin pan with formed shells back into the fridge for at least 2 hours or overnight to rest and chill thoroughly.
  6. Preheat Oven and Prep Shells: Preheat oven to 160°C (325°F). Prick the bottoms of the tartlets with a fork, then freeze the muffin pan while the oven preheats.
  7. Blind Bake Tart Shells: Line each tartlet shell with crumpled baking paper and fill with baking beads, rice, or beans to prevent puffing. Bake for 15 minutes, remove weights and paper, then bake another 15 minutes or until golden and dry. Let cool completely.
  8. Prepare Lemon Curd: In a small pot, whisk egg yolks, sugar, and lemon juice together. Heat on very low to low, whisking continuously for 3 to 5 minutes until mixture thickens.
  9. Add Butter and Zest: Gradually add cubed butter to the pot, whisking until fully incorporated before adding more. Stir in lemon zest if using.
  10. Cook Lemon Curd: Continue cooking on low heat for 5 to 15 minutes, whisking constantly until thickened. The curd is ready when it coats the back of a spoon and a clear line drawn with a finger doesn’t fill in when the spoon is tilted downward.
  11. Fill Tartlets: While the curd is still warm, pour it into cooled tartlet shells. Tap each tartlet gently on a hard surface to release any air bubbles.
  12. Chill to Set: Place filled tartlets in the fridge to set for at least 2 to 3 hours before serving.

Notes

  • If making dough by hand, rub butter into flour mixture until small crumbs form, then add egg and combine gently to form dough.
  • A cold environment and minimal handling help prevent the dough from becoming tough and shrinking during baking.
  • Using a muffin pan with a perforated bottom promotes even baking and reduces pastry shrinkage.
  • Constant whisking during lemon curd cooking prevents lumps and ensures a smooth texture.
  • Setting the curd overnight in the fridge enhances flavor development and firmness.
  • Author: Madelynn
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/lemon-curd-tartlets-recipe/