Name: Lemon Curd Tartlets Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter (cold and cubed); 1-2 tablespoons cold water; 3/4 cup lemon curd (store-bought or homemade); Fresh berries or whipped cream for garnish (optional)

Jump to Recipe·Print Recipe

Bursting with sunshiny flavor and melt-in-your-mouth texture, Lemon Curd Tartlets are the kind of treat that instantly brings a smile to your face. These little beauties combine buttery, delicately crisp tart shells with a silky, tangy lemon curd filling that’s downright irresistible. Whether you’re planning a springtime brunch, a special tea, or simply craving a homemade dessert with maximum citrusy punch, Lemon Curd Tartlets deliver both elegance and comfort in every bite.

Lemon Curd Tartlets Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a handful of everyday ingredients, you’ll be amazed at the big flavors and gorgeous presentation you can achieve with these tartlets. Each component plays a vital role, from the rich, shortbread-inspired shell to the vibrant burst of lemon curd.

All-purpose flour: Forms the backbone of the tart shell, offering just the right amount of structure and tenderness.
Powdered sugar: Dissolves quickly and gives the crust a gentle sweetness and dreamy melt-in-your-mouth texture.
Unsalted butter (cold and cubed): Cold butter is the secret to an impossibly flaky, tender shell—don’t let it soften!
Cold water: Just a splash brings the dough together; add it slowly to avoid overworking and keep things light.
Lemon curd (store-bought or homemade): The star of the show—its bright, creamy, tangy flavor is unbeatable in these mini treats.
Fresh berries or whipped cream (optional for garnish): Adds a pop of color, freshness, and a bit of flair to your finished tartlets.

How to Make Lemon Curd Tartlets

Step 1: Prep Your Pan and Heat the Oven

Preheat your oven to 350°F and give a mini muffin tin a good greasing. This ensures your tartlets slip out easily without sticking or crumbling. It’s a simple step that saves you headaches down the line—trust me, you want those perfect golden shells intact!

Step 2: Mix the Dry Ingredients

In a food processor, combine the all-purpose flour and powdered sugar. This quick blitz blends the dry components evenly, so every tartlet has a consistent bite and sweetness. If you don’t have a food processor, a bowl and whisk work just fine—just make sure everything’s well combined.

Step 3: Add Cold Butter

Toss in those cold, cubed pieces of butter. Pulse or cut in until your mixture looks like coarse, slightly clumpy sand. The cold butter is key—it melts as the tartlets bake, creating irresistible layers for that perfectly crumbly texture Lemon Curd Tartlets are known for.

Step 4: Bring the Dough Together

Add cold water one tablespoon at a time, pulsing gently or mixing with a fork, just until the dough holds together. It should be slightly shaggy, not sticky—you want to avoid overworking so the shell stays delicate.

Step 5: Form and Bake the Tart Shells

Roll the dough into 1-inch balls and place them in your muffin tin. Use your fingers to press each ball into the bottom and up the sides, forming a little cup. Don’t forget to prick the bottoms with a fork (this helps them stay flat). Bake for 12 to 15 minutes, until the edges are lightly golden. Let them cool completely in the tin before removing.

Step 6: Fill with Lemon Curd

Once the tart shells have cooled, spoon about a tablespoon of lemon curd into each one. You can be generous—just don’t overfill! Both homemade and store-bought lemon curd work beautifully, so use whichever you love best.

Step 7: Garnish and Chill

Now for the fun part: garnish! Top your Lemon Curd Tartlets with fresh berries or a swirl of whipped cream if you like. Pop them in the fridge to chill for at least 30 minutes; this lets the flavors settle together for the freshest, brightest taste.

How to Serve Lemon Curd Tartlets

Garnishes

Pile your tartlets high with plump fresh raspberries, blueberries, or even a thin slice of candied lemon for an extra-vibrant finish. A small dollop of freshly whipped cream adds a cloud-like touch that complements the zesty filling. A sprinkle of powdered sugar right before serving makes them look like jewels!

Side Dishes

Lemon Curd Tartlets pair wonderfully with light, fruity accompaniments. Serve them alongside a bright berry salad, a bowl of sliced kiwi, or even a scoop of vanilla ice cream for a refreshing contrast. For a brunch spread, these tartlets are fantastic next to scones or petite tea sandwiches.

Creative Ways to Present

Try arranging your Lemon Curd Tartlets on a tiered cake stand for teatime charm, or serve each one in a cupcake liner for easy handling at parties. For special occasions, dust edible gold powder on top or tuck a little edible flower next to each tartlet for an extra-beautiful plate.

Make Ahead and Storage

Storing Leftovers

If you have any tartlets left at the end of the day (it’s rare!), store them in an airtight container in the refrigerator for up to three days. The shell will stay surprisingly crisp, and the lemon curd keeps its luscious texture.

Freezing

You can freeze the unfilled tart shells for up to a month! Simply bake and cool, then layer them between sheets of parchment in a freezer-safe container. Defrost at room temperature and fill with curd when you’re ready to serve. Freezing assembled tartlets isn’t recommended, as the curd can become watery.

Reheating

There’s no need to reheat Lemon Curd Tartlets—just enjoy them chilled straight from the fridge! If you’ve frozen tart shells, a few minutes in a 300°F oven brings back their just-baked crispness before filling.

FAQs

Can I make the tart shells ahead of time?

Absolutely! Bake the tart shells up to three days in advance and keep them in an airtight container at room temperature. They’ll stay perfectly fresh and crisp, ready for a quick fill on the day you’re serving.

What kind of lemon curd should I use?

Both homemade and high-quality store-bought lemon curd work deliciously. Homemade will give the freshest flavor, but don’t hesitate to use your favorite jarred version for convenience—it’s all about what makes your life easiest and your taste buds happiest.

How do I keep the tart shell from getting soggy?

Chilling the assembled tartlets helps, but the shells are sturdy enough to stand up to the curd for a day or two without softening. For extra insurance, let the shells cool fully before filling and don’t add curd until you’re almost ready to serve.

Can I use ready-made tart shells?

Of course! If you’re pressed for time, using store-bought mini tart shells is a great shortcut. Just fill, garnish, and chill—the Lemon Curd Tartlets will still look and taste amazing.

Can I make these gluten-free?

Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your lemon curd and garnishes are also gluten-free, and you can enjoy these tartlets with everyone at the table!

Final Thoughts

If you’re craving a bright, bakery-worthy treat without hours in the kitchen, Lemon Curd Tartlets are your winning ticket. Getting to share these sweet, cheerful bites always makes me feel like a dessert hero—and I hope they do the same for you. Give them a try soon, and let your kitchen fill with sunshine!

Lemon Curd Tartlets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 tartlets 1x
Diet: Vegetarian

Print Recipe

Description

These delightful Lemon Curd Tartlets are a perfect balance of sweet and tangy flavors, nestled in a buttery crust. Easy to make and a beautiful addition to any dessert spread.

Ingredients

Scale

Tart Shells:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter (cold and cubed)
1–2 tablespoons cold water

Filling and Garnish:

3/4 cup lemon curd (store-bought or homemade)
Fresh berries or whipped cream for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat oven to 350°F and grease a mini muffin tin.
Make Tart Shells: In a food processor, combine flour and powdered sugar. Add cold butter and pulse until mixture resembles crumbs. Add cold water gradually until dough forms. Shape into balls and press into muffin cups. Bake until golden.
Fill Tartlets: Cool tart shells, then spoon lemon curd into each. Garnish with berries or whipped cream.
Chill and Serve: Chill tartlets before serving.