Bright, bite-sized, and bursting with flavor, Lemon Curd Tartlets are the ultimate treat for lemon lovers and dessert enthusiasts alike. These little gems feature a buttery crust that cradles silky, zesty lemon curd, creating a contrast of textures and a symphony of sweet-tart perfection in every mouthful. Whether you’re planning an afternoon tea, dazzling friends at a party, or simply want to indulge in a delightful homemade confection, Lemon Curd Tartlets bring a ray of sunshine to any table.
Ingredients You’ll Need
These Lemon Curd Tartlets require just a handful of straightforward ingredients, but each one plays a vital role in building the deliciousness of this recipe. The magic lies in how these components come together, highlighting lemons’ vibrant color and zing while ensuring every bite is rich, tender, and memorable.
- All-purpose flour: The foundation of your tartlet shells, providing structure and that signature crumbly bite.
- Unsalted butter, cold and cubed: The secret to a flaky, melt-in-your-mouth crust; keep it cold for best results!
- Granulated sugar: Adds a gentle sweetness to both the crust and the curd, perfectly balancing the lemon’s tang.
- Large egg yolks: Essential for a luxurious, creamy lemon curd and a tender, rich pastry shell.
- Fresh lemon juice: The undeniable star of the show, infusing every bite with bright citrus flavor.
- Zest of 2 lemons: Packs a fragrant punch and deepens the tartlets’ lemony allure.
- Cornstarch: Ensures your lemon curd is thick, smooth, and holds up beautifully in every tartlet.
How to Make Lemon Curd Tartlets
Step 1: Prepare the Dough
Start by combining the flour and sugar in a mixing bowl—simple ingredients, but together they form the backbone of your tartlets. Cut in the cubes of cold butter until you see pea-sized pieces that resemble coarse crumbs. Working with cold butter is crucial here; it gives the crust its delicate, flaky texture. Add ice water gradually, mixing until the dough just comes together. Don’t overwork it! Once your dough is ready, wrap it up and let it rest in the refrigerator for at least an hour. This chill time is what turns a good crust into a great one.
Step 2: Roll Out Dough
Preheat your oven to 350°F (175°C) so it’s good and hot for baking. Lightly dust your work surface with flour, then roll out your chilled dough to about 1/8-inch thickness. This makes for crisp but sturdy shells. Using a round cutter (or even a glass), cut out circles to fit your muffin tin cavities. This step is a bit like arts and crafts, but the reward is so much tastier!
Step 3: Form Tartlet Shells
Gently press each dough circle into the muffin cups, making sure to nudge them up the sides for a nice, even shell. Don’t forget to prick the bottoms with a fork! This little trick prevents puffing and keeps your shells crisp. Pop them in the oven and bake for about 15 minutes, or until they’re golden and fragrant. The only hard part at this stage is resisting the urge to nibble on the warm crusts!
Step 4: Make Lemon Curd
While the shells cool, let’s talk about the irresistible heart of these Lemon Curd Tartlets: that luscious lemon curd. In a small saucepan, whisk together fresh lemon juice, lemon zest, egg yolks, sugar, and cornstarch. Set the pan over medium heat and keep whisking. Within minutes, you’ll notice the mixture thickening into a smooth, glossy curd. Take it off the heat and let it cool—your kitchen will smell like a citrus grove in springtime.
Step 5: Fill Tartlet Shells
Once your lemon curd has cooled a bit, carefully spoon or pour it into the baked tartlet shells. Level each one off with the back of a spoon so they look as lovely as they taste. Let the filled tartlets set for at least 30 minutes at room temperature. The curd will firm up slightly, ensuring each bite holds together beautifully.
Step 6: Serve
After the tartlets have properly set, they’re ready to steal the show! Serve them chilled for a refreshing pop, or at room temperature if you prefer a softer, silkier texture. Top with a dollop of whipped cream or a few fresh berries for extra flair. Every bite of these Lemon Curd Tartlets is sunshine in miniature form.
How to Serve Lemon Curd Tartlets
Garnishes
Lemon Curd Tartlets shine brightest with the simplest of garnishes, allowing their vivid color and tangy flavor to take center stage. A swirl of whipped cream, a scattering of fresh raspberries or blueberries, or a delicate dusting of powdered sugar adds elegance without overwhelming that luscious lemon flavor. If you want to go the extra mile, a sprinkle of lemon zest or a tiny mint leaf gives each tartlet that bakery-window look.
Side Dishes
Want to turn your Lemon Curd Tartlets into the star of a dessert platter? Pair them alongside tea sandwiches, shortbread cookies, or a vibrant fruit salad for an afternoon tea spread that’ll make your guests swoon. They’re particularly lovely with Earl Grey tea or a sparkling lemonade, which echo the citrus notes and complement the creamy curd.
Creative Ways to Present
Have fun displaying your Lemon Curd Tartlets! Try arranging them on a tiered cake stand for an eye-catching centerpiece, or nestle each tartlet in a colorful cupcake liner for a playful touch. Tiny edible flowers or candied lemon slices offer an extra pop of color and charm—perfect for festive occasions or just making an everyday treat feel extra special.
Make Ahead and Storage
Storing Leftovers
Lemon Curd Tartlets keep well for up to three days in the fridge, tucked away in an airtight container. Place parchment paper between layers to avoid sticking. The crisp crust and creamy curd stay just as delicious, making these tartlets a perfect make-ahead dessert.
Freezing
If you want to prepare ahead for a gathering, you can freeze the tartlet shells (unfilled) for a month. Stack them with parchment in a freezer-safe container. For the lemon curd, make and store it in an airtight container in the fridge or freezer—just give it a good stir after thawing. Avoid freezing filled tartlets, as the curd texture can change.
Reheating
Tartlets are meant to be enjoyed cool or at room temperature, so simply let them sit out for 10-15 minutes if they’ve been chilled. If you’d like to refresh the pastry, pop empty tartlet shells in a 300°F (150°C) oven for 5 minutes before filling; no need to heat the curd itself.
FAQs
Can I use store-bought lemon curd for these tartlets?
Absolutely! If you’re in a pinch for time, store-bought curd works wonderfully. Homemade curd does have a brighter, fresher flavor, but the tartlets will be delicious either way.
Can I make Lemon Curd Tartlets gluten-free?
Yes, just swap out the all-purpose flour for your favorite gluten-free baking blend. Check that your cornstarch is certified gluten-free, and you’re good to go—same great flavor and texture!
How do I keep my tartlet shells from getting soggy?
Let the shells cool completely before filling, and don’t add the lemon curd until you’re close to serving. If you’re making them a day ahead, you can brush the inside of the shells with a thin layer of melted white chocolate; this seals the crust and prevents sogginess.
Can I make the tartlet dough ahead of time?
Definitely! The dough can be prepared, wrapped tightly, and stored in the fridge for up to three days. You can even freeze the dough for a month and defrost overnight in the fridge when ready to use.
What’s the best way to zest lemons without bitterness?
Use a microplane or fine grater, and be sure to zest only the yellow part. The white pith underneath is bitter, so avoid going too deep. Fresh zest makes a huge difference in the taste and aroma of your Lemon Curd Tartlets!
Final Thoughts
If you’re craving a little sunshine, you simply have to try these Lemon Curd Tartlets. Each bite is a perfect combination of buttery crust and tangy-sweet curd, making them impossible to resist. Gather your ingredients, follow these easy steps, and prepare to dazzle yourself and everyone else at the table. Enjoy!
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Lemon Curd Tartlets Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these tangy and sweet Lemon Curd Tartlets. A buttery crust filled with luscious lemon curd, these mini treats are perfect for any occasion.
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
Lemon Curd:
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 2 tablespoons cornstarch
Instructions
- Prepare the Dough: In a bowl, mix flour and sugar. Cut in cold butter until crumbly. Add ice water gradually until dough forms; refrigerate for 1 hour.
- Roll Out Dough: Preheat oven to 350°F (175°C). Roll chilled dough on a floured surface and cut circles for muffin tin.
- Form Tartlet Shells: Press dough into muffin cups and prick with a fork. Bake for 15 minutes until golden.
- Make Lemon Curd: Whisk lemon juice, zest, egg yolks, sugar, and cornstarch in a saucepan over medium heat until thickened (about 5 minutes).
- Fill Tartlet Shells: Pour cooled lemon curd into baked shells; let set for 30 minutes.
- Serve: Enjoy chilled or at room temperature with whipped cream or berries.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
