With a buttery crust and zesty, creamy filling, these easy mini lemon curd tartlets capture the joy of citrus in every bite. Perfectly portioned for snacking, parties, or a quick treat, these bite-sized desserts will bring a sunny twist to your dessert table. You don’t need to be an expert baker—just follow these accessible steps, and you’ll have a platter of showstopping tartlets in no time!
Why You Will Love This Recipe
Every bite combines the crispiness of golden pastry with luxuriously smooth lemon curd. These tartlets are portable, adorable, and deeply refreshing. They’re practically sunshine on a plate, whether you need a sweet finish for brunch, a sunshiney treat at picnics, or a fuss-free dessert for celebrations. Plus, this recipe is super adaptable for tastes and occasions.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 teaspoons cold water
- 1 cup lemon curd (store-bought or homemade)
- Optional: whipped cream, fresh berries, or mint for garnish
For Homemade Lemon Curd (optional):
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest
- 1/2 cup unsalted butter, room temperature
How to Make
Step 1: Prepare the Tartlet Shells
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour and powdered sugar. Add cold, cubed butter and rub it in until the mixture resembles breadcrumbs.
- Stir in the egg yolk and enough cold water to bring the dough together.
- Roll dough into small balls and press into a mini muffin or tart pan, ensuring an even layer up the sides.
- Prick the bottoms lightly with a fork.
- Bake for 10-12 minutes or until pale golden. Let cool completely.
Step 2: Make the Lemon Curd (if making from scratch)
- Whisk eggs and sugar in a saucepan. Stir in lemon juice and zest.
- Cook over medium-low heat, whisking constantly, until thickened, about 8 minutes.
- Remove from heat and stir in butter until smooth.
- Cool lemon curd to room temperature; refrigerate to thicken further.
Step 3: Assemble the Tartlets
- Spoon or pipe a generous dollop of lemon curd into each cooled tart shell.
- Chill tartlets for at least 30 minutes to set.
- Garnish with whipped cream, berries, or mint if desired.
Expert Tips
- Freeze your empty tartlet shells for up to a month, and fill them fresh on party day.
- If using store-bought curd, whisk it briefly to give it a lighter texture.
- Don’t over-bake! Remove the shells as soon as they turn pale gold.
- For impressive swirls, use a piping bag for the lemon curd.
Recipe Variations
- Citrus Swap: Try orange or lime curd for a fun twist.
- Nutty Base: Add a tablespoon of almond flour to the crust for a subtle flavor boost.
- Gluten-Free: Switch to a gluten-free baking blend for the pastry.
- Mini Meringue: Top each tartlet with a dollop of toasted meringue.
Storage and Reheating
- Store filled tartlets in an airtight container in the refrigerator for up to 3 days.
- Tartlet shells (unfilled) stay crisp in a covered container for a week.
- Not suited for microwave reheating; enjoy chilled or at room temperature.
Serving Suggestions
Stack them high on a decorative plate for dessert buffets, or serve alongside tea or coffee for an elegant touch. Add edible flowers in spring or small berries in summer for a burst of color.
Description
With a buttery crust and zesty, creamy filling, these easy mini lemon curd tartlets capture the joy of citrus in every bite. Perfectly portioned for snacking, parties, or a quick treat, these bite-sized desserts will bring a sunny twist to your dessert table. You don’t need to be an expert baker—just follow these accessible steps, and you’ll have a platter of showstopping tartlets in no time!
Ingredients
For Homemade Lemon Curd (optional)
Instructions
-
Step 1: Prepare the Tartlet Shells
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour and powdered sugar. Add cold, cubed butter and rub it in until the mixture resembles breadcrumbs.
- Stir in the egg yolk and enough cold water to bring the dough together.
- Roll dough into small balls and press into a mini muffin or tart pan, ensuring an even layer up the sides.
- Prick the bottoms lightly with a fork.
- Bake for 10-12 minutes or until pale golden. Let cool completely.
-
Step 2: Make the Lemon Curd (if making from scratch)
- Whisk eggs and sugar in a saucepan. Stir in lemon juice and zest.
- Cook over medium-low heat, whisking constantly, until thickened, about 8 minutes.
- Remove from heat and stir in butter until smooth.
- Cool lemon curd to room temperature; refrigerate to thicken further.
-
Step 3: Assemble the Tartlets
- Spoon or pipe a generous dollop of lemon curd into each cooled tart shell.
- Chill tartlets for at least 30 minutes to set.
- Garnish with whipped cream, berries, or mint if desired.
Nutrition Facts
Servings 24
Serving Size 24
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3.5g18%
- Cholesterol 28mg10%
- Total Carbohydrate 13g5%
- Dietary Fiber 0.3g2%
- Sugars 7g
- Protein 1.6g4%
- Vitamin C 7 mg
- Calcium 12 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Small lemons are usually juicier!
- Pastry can be made ahead and frozen.
- If you spill a bit of lemon curd, disguise it with a dollop of whipped cream.
