A crisp, buttery tart shell cradles a luscious, zesty lemon curd in these lemon curd tartlets—bite-sized delights that burst with sunshine and sophistication. Whether served at brunch, high tea, or as an elegant dessert, these tartlets are a refreshing way to impress.
Ingredient Breakdown
The foundation of the tartlets lies in a classic shortcrust pastry made from cold, cubed butter, all-purpose flour, and a touch of icing sugar. This trio creates a tender and crumbly base that melts gently on the palate. The pinch of fine salt brings balance, lifting the sweetness and enhancing the overall richness.
Egg yolks add indulgent texture and stability to the curd, while a whole egg in the tart shell dough binds the pastry together without making it tough. The freshly squeezed lemon juice delivers a sharp brightness, while the zest contributes aromatic depth that lingers. Caster sugar, with its fine texture, dissolves easily into both curd and shell, ensuring a smooth consistency and even sweetness throughout.
The optional zest adds a hint of bitterness and color to the curd, providing a natural citrusy complexity. Together, these ingredients transform into a symphony of textures and flavors—rich, tangy, buttery, and irresistibly fragrant.
Step-by-Step Preparation Guide
To begin, the pastry dough is crafted by blending flour, icing sugar, and salt before incorporating cold butter. A few pulses in the food processor yield a crumbly texture that resembles damp sand—ideal for creating a delicate, short texture. The addition of a lightly beaten egg helps the mixture bind just enough without becoming dense.
Rolling the dough between parchment sheets ensures a uniform thickness and prevents sticking. Once chilled, the dough is cut into rounds slightly larger than the muffin tin cavities, then gently pressed in. Careful shaping helps avoid gaps or air pockets, which could lead to uneven baking.
After a second chill, the tartlet shells are blind-baked. Pricking the base prevents puffing, while lining with baking paper and pie weights ensures the shells bake evenly and maintain their shape. Once golden and crisp, they are left to cool completely before filling.
The lemon curd begins with a low, slow whisking of yolks, sugar, and lemon juice until just thickened. Adding softened butter a few cubes at a time allows it to emulsify smoothly, creating a glossy, luxurious texture. Incorporating zest at the end intensifies the citrus aroma without bitterness.
The warm curd is carefully spooned into the cooled tart shells. A light tap releases any air bubbles and ensures an even, level finish. After a few hours in the refrigerator, the curd sets into a silky, firm consistency that slices cleanly and holds its shape beautifully.
Recipe Tips & Frequently Asked Questions
Use a perforated tart pan or muffin tin to prevent soggy bottoms
Roll the dough evenly between parchment sheets to maintain consistent thickness
Don’t skip chilling time—it’s crucial for structure and flavor development
Stir the curd constantly on low heat to avoid scrambling the yolks
Add lemon zest after cooking for a more intense citrus aroma
Tap the filled shells gently to eliminate trapped air bubbles
Chill filled tartlets for at least 3 hours for clean slicing and firm texture
Can I prepare the tartlet shells in advance and freeze them?
Yes, the unbaked shells can be frozen for up to a month. Thaw before blind baking.
What’s the best substitute if I don’t have caster sugar?
Use regular white granulated sugar, but pulse it briefly in a blender for a finer texture.
How do I prevent the tart shells from puffing during baking?
Blind baking with pie weights or beans and pricking the base with a fork keeps the shell flat.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for its vibrant flavor, but bottled can be used in a pinch.
How long can these tartlets be stored in the fridge?
They can be refrigerated in an airtight container for up to three days.
What to Serve With This Recipe
These tartlets shine alongside a calming cup of Earl Grey or a delicate chamomile tea, both of which soften the sharpness of the lemon. For added texture and color, serve them with a scatter of fresh berries—raspberries, blueberries, or even slices of ripe kiwi.
For extra richness, a spoonful of whipped mascarpone or lightly sweetened whipped cream can be nestled beside each tartlet. A drizzle of white chocolate or a few drops of honey bring a subtle sweetness that pairs beautifully with the tart lemon filling. Finish each plate with a sprig of mint or a few edible flowers for a presentation as elegant as the flavor.
Creative Variations
Switch the lemon for lime, blood orange, or passionfruit to create bright new flavor profiles. A thin layer of white chocolate ganache beneath the lemon curd adds indulgence and a slight crunch. Finely chopped herbs such as basil or thyme stirred into the curd offer an herbaceous twist that surprises and delights. For a touch of drama, finish with a caramelized sugar topping using a blowtorch, transforming these tartlets into citrusy crème brûlées.
With their crisp shells and bold, citrusy filling, these lemon curd tartlets deliver a refined balance of texture and flavor in every bite. They’re sunshine in pastry form—simple to make, elegant to serve, and impossible to forget.
Ingredients
Tartlet Shells
120 g unsalted butter, cold and cubed
1 large egg, at room temperature
250 g all-purpose (plain) flour
50 g icing sugar, sifted
1 pinch of fine salt
Lemon Curd
4 egg yolks
100 g caster sugar (or fine granulated sugar)
125 ml freshly squeezed lemon juice (approximately 3 large lemons)
75 g unsalted butter, at room temperature, cut into pieces
Zest of 1 lemon (optional)
Instructions
Tartlet Shells
In a food processor, combine the flour, sifted icing sugar, and a pinch of salt. Pulse a few times to blend. Add the chilled butter cubes and pulse until the mixture forms fine crumbs resembling sand.
Lightly beat the egg in a small bowl, then pour it into the food processor. Pulse gradually until the dough begins to clump together, being cautious not to overmix.
Turn the dough out onto a clean surface and shape it into a compact disc. Roll the dough between two sheets of parchment paper to a thickness of about 4 mm (1/6 inch). Transfer the rolled dough, still between the paper, onto a tray and refrigerate for a minimum of 1 hour, or up to 24 hours to rest.
Remove the top sheet of parchment. Using a round or fluted cookie cutter that’s roughly 1.5 to 2 cm wider than your muffin pan openings, cut out circles of dough. Carefully fit each dough round into a muffin pan cavity, gently pressing into the corners to eliminate any trapped air and ensure full contact.
For best results, use a perforated muffin pan to allow even airflow and reduce shrinking during baking. Chill the prepared shells in the refrigerator for at least 2 hours, or overnight.
Preheat the oven to 160°C (325°F). While the oven heats, prick the base of each tart shell with a fork and freeze the pan to help the pastry hold its shape.
Line each tart shell with crumpled baking paper and fill with pie weights, rice, or dried beans. Bake for 15 minutes. Carefully remove the weights and paper, then bake for another 15 minutes or until the pastry is golden and dry to the touch. Let the shells cool completely before filling.
Lemon Curd
In a small saucepan, whisk together the egg yolks, sugar, and lemon juice. Place the pot over very low heat, stirring constantly until the mixture begins to slightly thicken—this should take about 3 to 5 minutes.
Gradually incorporate the butter, a few cubes at a time, stirring continuously and allowing each addition to fully melt before adding more. Stir in the lemon zest, if using.
Continue cooking the curd over low heat, whisking without pause, for 5 to 15 minutes until it thickens. To test, dip a spoon into the curd and swipe a line through the back with your finger. If the line holds without the curd running, it’s done. If the curd covers the line, it needs more time.
Assembling the Lemon Tartlets
While the lemon curd is still warm, carefully spoon or pour it into the cooled tartlet shells. Lightly tap each tartlet on the counter to release any air bubbles trapped in the curd. Place the filled tartlets in the refrigerator to chill and firm up for 2 to 3 hours before serving.
Lemon Curd Tartlets Recipe
Ingredients
artlet Shells
- 120 g unsalted butter cold and cubed
- 1 large egg at room temperature
- 250 g all-purpose plain flour
- 50 g icing sugar sifted
- 1 pinch of fine salt
Lemon Curd
- 4 egg yolks
- 100 g caster sugar or fine granulated sugar
- 125 ml freshly squeezed lemon juice approximately 3 large lemons
- 75 g unsalted butter at room temperature, cut into pieces
- Zest of 1 lemon optional
Instructions
Tartlet Shells
- In a food processor, combine the flour, sifted icing sugar, and a pinch of salt. Pulse a few times to blend. Add the chilled butter cubes and pulse until the mixture forms fine crumbs resembling sand.
- Lightly beat the egg in a small bowl, then pour it into the food processor. Pulse gradually until the dough begins to clump together, being cautious not to overmix.
- Turn the dough out onto a clean surface and shape it into a compact disc. Roll the dough between two sheets of parchment paper to a thickness of about 4 mm (1/6 inch). Transfer the rolled dough, still between the paper, onto a tray and refrigerate for a minimum of 1 hour, or up to 24 hours to rest.
- Remove the top sheet of parchment. Using a round or fluted cookie cutter that’s roughly 1.5 to 2 cm wider than your muffin pan openings, cut out circles of dough. Carefully fit each dough round into a muffin pan cavity, gently pressing into the corners to eliminate any trapped air and ensure full contact.
- For best results, use a perforated muffin pan to allow even airflow and reduce shrinking during baking. Chill the prepared shells in the refrigerator for at least 2 hours, or overnight.
- Preheat the oven to 160°C (325°F). While the oven heats, prick the base of each tart shell with a fork and freeze the pan to help the pastry hold its shape.
- Line each tart shell with crumpled baking paper and fill with pie weights, rice, or dried beans. Bake for 15 minutes. Carefully remove the weights and paper, then bake for another 15 minutes or until the pastry is golden and dry to the touch. Let the shells cool completely before filling.
Lemon Curd
- In a small saucepan, whisk together the egg yolks, sugar, and lemon juice. Place the pot over very low heat, stirring constantly until the mixture begins to slightly thicken—this should take about 3 to 5 minutes.
- Gradually incorporate the butter, a few cubes at a time, stirring continuously and allowing each addition to fully melt before adding more. Stir in the lemon zest, if using.
- Continue cooking the curd over low heat, whisking without pause, for 5 to 15 minutes until it thickens. To test, dip a spoon into the curd and swipe a line through the back with your finger. If the line holds without the curd running, it’s done. If the curd covers the line, it needs more time.
Assembling the Lemon Tartlets
- While the lemon curd is still warm, carefully spoon or pour it into the cooled tartlet shells. Lightly tap each tartlet on the counter to release any air bubbles trapped in the curd. Place the filled tartlets in the refrigerator to chill and firm up for 2 to 3 hours before serving.
