Tangy Lemon Curd Tartlets Recipe for Sweet-Tart Bliss

Creamy lemon curd bursts with zesty flavors in these delightful tartlets that promise a sweet adventure.

Small pastry shells cradle the silky, bright filling like edible treasure chests.

Citrus enthusiasts will adore the delicate balance between tangy and sugary notes dancing across their palate.

Homemade pastry provides a crisp, buttery foundation that perfectly complements the smooth curd center.

Delicate and elegant, these mini desserts work beautifully for afternoon tea or as a charming finale to any meal.

Each bite delivers a sunshine-infused experience that will make you smile.

These tartlets invite you to savor a moment of pure culinary bliss.

Why Lemon Curd Tartlets Are a Bite of Sunshine

• Perfect for impressing guests with minimal kitchen effort.
• Total time under 1 hour, making this recipe ideal for spontaneous dessert cravings.
• Elegant enough for dinner parties yet simple enough for family gatherings.
• Simple step-by-step process that ensures success even for novice bakers.

Ingredients You’ll Need for Zesty Lemon Tartlets

• Flour: Provides structure and texture for the tartlet crust, all-purpose flour works best.
• Butter: Adds richness and creates flaky layers in the pastry, cold unsalted butter recommended.
• Sugar: Introduces subtle sweetness and helps with browning of the crust.
• Egg Yolk: Binds ingredients and adds richness to the pastry dough.
• Ice Water: Helps bring the dough together and ensures a tender crust, use cold water.

• Parchment Paper: Prevents sticking and helps with even baking.
• Pie Weights or Dried Beans: Keeps the pastry shell flat during initial baking.

• Tartlet Pans: Small round baking molds with removable bottoms, typically 2-3 inches in diameter for individual servings.

How to Assemble and Bake Lemon Curd Tartlets

Step 1: Blend Pastry Dough

• Flour
• Butter
• Sugar

Pulse until mixture looks like rough crumbs.

Add egg yolk and pulse again. Gradually introduce ice water, one tablespoon at a time, until dough forms.

Step 2: Chill Dough

Shape dough into a disk. Wrap with plastic wrap. Refrigerate for half an hour.

Step 3: Prepare Baking Setup

Warm oven to 375°F. Roll chilled dough on floured surface until very thin (about 1/8 inch).

Step 4: Shape Tartlet Shells

Cut circular dough pieces matching tartlet pan size. Press dough carefully into pans. Trim extra edges. Use fork to poke small holes in bottom of shells.

Step 5: Blind Bake Shells

Cover each shell with parchment paper. Fill with pie weights or dried beans. Bake 10 minutes. Remove weights. Continue baking 5-7 minutes until golden. Allow shells to cool completely before filling.

Note: Prepare additional lemon curd separately to fill these beautiful tartlet shells.

Tartlet Tips for Golden Crust and Tangy Filling

• Chill Dough Effectively: Wrap the dough tightly in plastic wrap and refrigerate for exactly 30 minutes to prevent cracking and ensure a flaky, tender crust.
• Perfect Pastry Thickness: Roll the dough to a precise 1/8-inch thickness for uniform, crisp tartlet shells that bake evenly.
• Prevent Soggy Bottoms: Prick the pastry base with a fork before baking to allow steam to escape and create a crisp, golden crust.
• Smart Blind Baking Technique: Use pie weights or dried beans with parchment paper to keep the tartlet shells' shape during initial baking, preventing them from puffing up.
• Customize Your Tartlets: Experiment with different citrus zests in the lemon curd or swap to other fruit curds like passion fruit or blood orange for unique flavor variations.

Storing Lemon Tartlets Without Losing Freshness

• Store leftover lemon curd tartlets in an airtight container for up to 3 days. Keep them in the refrigerator to maintain their crisp texture and prevent spoilage.
• Separate layers with parchment paper to prevent the delicate tartlets from sticking together or getting damaged.
• Warm tartlets gently in a preheated oven at 300F (150C) for 57 minutes to restore their original crispness. Avoid using the microwave, which can make the crust soggy.
• Enjoy the tartlets cold or slightly warm for the best flavor and texture within 2-3 days of preparation.

What Works Well with Lemon Curd Tartlets

• Bubbling Italian white wine perfectly complements the tartlet's tangy lemon flavor, cutting through the richness with its light, refreshing effervescence.
• Delicate, buttery cookies with subtle floral notes create a harmonious contrast against the bright, citrusy lemon curd, enhancing the dessert's complexity.
• Scatter ripe raspberries or blueberries alongside the tartlets, adding natural sweetness and a juicy texture that balances the tartlet's creamy, intense lemon filling.
• Dollop smooth, fragrant whipped cream infused with real vanilla beans, providing a silky, mellow counterpoint to the tartlets' sharp, zingy profile.

Fun Twists on Lemon Tartlets to Try

• Gluten-Free Tartlet Transformation: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains a delicate, crisp crust.
• Vegan Citrus Shells: Swap butter with coconut oil and use a flax egg instead of chicken egg yolk to create a plant-based pastry shell with rich flavor.
• Low-Sugar Lemon Option: Reduce sugar content by using stevia or monk fruit sweetener in the crust and selecting a low-sugar lemon curd filling alternative.
• Nutty Herb Variation: Incorporate ground almonds or finely chopped rosemary into the pastry dough for an unexpected savory undertone that complements the tangy lemon curd.

Lemon Curd Tartlets Recipe

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4.8 from 31 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Sweet, delicate Lemon Curd Tartlets sparkle with zesty citrus and buttery pastry, promising a delightful journey through French-inspired culinary craftsmanship. Elegant dessert bites deliver pure sunshine on a plate, inviting you to savor each creamy, tangy morsel.

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Ingredients

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Primary Ingredients:

• 3 large eggs
• ½ cup (120 milliliters / 4 fluid ounces) fresh lemon juice (about 3–4 lemons)
• ½ cup (113 grams / 4 ounces) unsalted butter, cold and cubed
• ½ cup (113 grams / 4 ounces) unsalted butter, softened
• 1 ¼ cups (160 grams / 5.6 ounces) all-purpose flour

Sweeteners:

• ¾ cup (150 grams / 5.3 ounces) granulated sugar
• ¼ cup (50 grams / 1.8 ounces) granulated sugar

Flavor and Binding Ingredients:

• 1 large egg yolk
• 1 tablespoon lemon zest
• 2 tablespoons (30 milliliters / 1 fluid ounce) ice water

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Instructions

1. Combine flour, butter, and sugar in a food processor and pulse until the mixture transforms into sandy, irregular granules.
2. Introduce egg yolk and continue pulsing, then gradually incorporate ice water until the dough coheres into a unified mass.
3. Shape the dough into a compact disk, encase with plastic wrap, and refrigerate for half an hour to firm up.
4. Heat the oven to 375F (190C). Retrieve the chilled dough and roll out on a flour-dusted surface, aiming for a thin, uniform 1/8-inch thickness.
5. Use a circular cutter to create pastry rounds matching tartlet pan dimensions. Gently press dough into each pan, trimming overhanging edges and puncturing bases with fork tines.
6. Cover pastry shells with parchment paper, filling with pie weights to prevent rising. Bake for 10 minutes, then remove weights and continue baking 5-7 minutes until achieving a delicate golden hue.
7. Allow tartlet shells to cool completely, ensuring a crisp and sturdy foundation for the subsequent filling.

Notes

• Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky texture that melts in your mouth.
• Use a food processor for quick and even mixing, which helps create a uniform pastry dough without overworking the ingredients.
• Experiment with alternative flours like almond or gluten-free flour blends to make the tartlets suitable for different dietary needs, maintaining the delicate buttery essence.
• Toast the tartlet shells for an extra few minutes to develop a deeper, nuttier flavor that complements the bright, tangy lemon curd filling.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 19g
• Sodium: 80mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg