Description
Mini buttery pastry shells filled with silky, tangy lemon curd for a fresh, bright, and elegant bite-sized dessert.
Ingredients
- For the tartlet shells: 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp salt, 1/2 cup unsalted butter (cold, cubed), 3–4 tbsp ice water
- For the lemon curd: 1/2 cup fresh lemon juice, 1 tbsp lemon zest, 3/4 cup granulated sugar, 4 large egg yolks, 6 tbsp unsalted butter (softened)
- Optional garnish: Whipped cream, fresh berries, powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Make the tartlet shells: In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together.
- Roll out dough and cut into circles. Press into mini muffin tins or tartlet pans.
- Prick bottoms with a fork and bake 10–12 minutes, or until golden. Cool completely.
- Make the lemon curd: In a heatproof bowl over simmering water, whisk together lemon juice, zest, sugar, and egg yolks until thickened.
- Remove from heat and stir in butter until smooth.
- Spoon or pipe lemon curd into cooled tartlet shells.
- Chill for at least 30 minutes before serving. Garnish with whipped cream or berries if desired.
Notes
- Use store-bought mini tart shells for a quicker version.
- Mix passion fruit puree into the lemon curd for tropical flavor.
- Top with toasted meringue for lemon meringue tartlets.
- Sprinkle coconut flakes over curd before serving for texture.
- Prick shells or use pie weights to prevent puffing during baking.
Nutrition
- Serving Size: 1 tartlet
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg
