Lemon Curd Tartlets

I’m excited to share my Lemon Curd Tartlets—mini buttery pastry shells filled with silky, tangy lemon curd for a bite-sized dessert that’s fresh, bright, and irresistibly smooth.

Why I’ll Love This Recipe

I love these tartlets because they’re elegant yet simple to make. The lemon curd is vibrant and citrusy, and the crisp pastry shell adds just the right amount of texture. They’re perfect for tea parties, brunch, or any time I want an impressive dessert without making a full pie.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the tartlet shells:

• All-purpose flour

• Granulated sugar

• Salt

• Unsalted butter, cold and cubed

• Ice water

For the lemon curd:

• Fresh lemon juice

• Lemon zest

• Granulated sugar

• Egg yolks

• Unsalted butter, softened

Optional garnish:

• Whipped cream

• Fresh berries

• Powdered sugar

Directions

1. I preheat my oven to 350°F (175°C).

2. To make the shells, I combine flour, sugar, and salt, then cut in cold butter until the mixture resembles coarse crumbs.

3. I add ice water a little at a time until the dough comes together.

4. I roll out the dough, cut circles, and press them into mini muffin tins or tartlet pans.

5. I prick the bottoms with a fork and bake for 10–12 minutes, or until golden. I let them cool completely.

6. For the lemon curd, I whisk lemon juice, zest, sugar, and egg yolks in a heatproof bowl over simmering water until thickened.

7. I remove from heat and stir in butter until smooth.

8. I spoon or pipe the lemon curd into the cooled tartlet shells.

9. I chill for at least 30 minutes before serving, garnishing with whipped cream or berries if desired.

Servings and Timing

• Servings: About 12–16 tartlets

• Prep time: 20 minutes

• Cook time: 20–25 minutes

• Chill time: 30 minutes

• Total time: About 1 hour 15 minutes

Variations

• I sometimes use store-bought mini tart shells for a faster version.

• I mix in a bit of passion fruit puree with the lemon curd for a tropical flavor.

• I top with toasted meringue for a mini lemon meringue tartlet.

• I sprinkle coconut flakes over the curd before serving for added texture.

Storage/Reheating

I store the tartlets in the refrigerator for up to 3 days. I don’t reheat them—these are meant to be enjoyed chilled.

FAQs

Can I make the lemon curd ahead of time?

Yes—it can be made up to a week in advance and stored in the fridge.

Can I freeze lemon curd tartlets?

I can freeze the baked shells, but I prefer to add the curd fresh for the best texture.

How do I keep tartlet shells from puffing up?

I prick them with a fork or use pie weights when baking.

Can I make them gluten-free?

Yes—using a gluten-free flour blend works well for the shells.

Can I use bottled lemon juice?

Fresh juice gives the brightest flavor, but bottled can be used if necessary.

Conclusion

I love making Lemon Curd Tartlets because they’re small, elegant, and bursting with fresh citrus flavor. They’re a refreshing treat that works year-round and never fails to impress.