Lemon Curd Tartlets
Perfectly tangy, creamy lemon curd tartlets with a tender, flaky crust—easy to make, delightful to share, and ideal for brightening any occasion.
Equipment
- Food processor
- Muffin tin
- small saucepan
- Rolling Pin or Bottle
- Whisk
Ingredients
For the Tartlet Shells
- 2 cups all-purpose flour 250 g
- 1/2 cup icing sugar sifted, 50 g
- 1 pinch fine salt
- 1/2 cup + 1 tbsp unsalted butter cold and cubed, 120 g
- 1 large egg room temperature
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup caster sugar or fine granulated sugar 100 g
- 1/2 cup fresh lemon juice about 3 large lemons, 125 ml
- 5 tbsp unsalted butter room temperature, cubed, 75 g
- 1 lemon zest optional
Instructions
- Step 1: Prepare the tartlet shells. Pulse flour, icing sugar, and salt in a food processor. Add cold cubed butter and pulse until mixture resembles fine crumbs. Whisk egg separately and pulse into mixture just until soft dough forms. Wrap dough between parchment paper and roll out to 1/6 inch (4 mm) thickness. Chill dough for at least 1 hour.
- Step 2: Cut circles slightly larger than muffin tin openings. Press into muffin tin gently, then chill shells again for at least 2 hours or overnight to prevent shrinking.
- Step 3: Preheat oven to 325°F (160°C). Prick tartlet bottoms with fork. Line shells with crumpled parchment and fill with baking beans or rice. Bake 15 minutes, remove weights and parchment, then bake another 15 minutes until golden and dry. Cool completely.
- Step 4: Make the lemon curd. In a small saucepan, whisk egg yolks, sugar, and lemon juice over very low heat, stirring constantly. After 3–5 minutes, when thickening begins, gradually add butter cubes, whisking fully. Stir in lemon zest if using. Cook 5–15 more minutes until curd coats back of spoon and holds a clean line.
- Step 5: Pour warm lemon curd into cooled tartlet shells. Tap pan gently to release air bubbles. Refrigerate filled tartlets for at least 2–3 hours to set.
- Step 6: Serve chilled. Optionally top with whipped cream or fresh berries for extra flair.
Notes
Chill tartlet shells twice to prevent shrinking. Use fresh lemon juice for best flavor. Store filled tartlets refrigerated and consume within 3–4 days. Freeze shells only, not filled tartlets.