Lemon Curd Tartlets
- Vegetarian
- Energy Kcal 635
- Carbohydrates g 89.4
- of which sugars g 57.2
- Protein g 9.6
- Fats g 26.6
- of which saturated fat g 14.43
- Fiber g 1.9
- Cholesterol mg 259
- Sodium mg 54
- Difficulty: Average
- Prep time: 20 min
- Cook time: 40 min
- Serving: 8
- Cost: Average
PRESENTATION
Bright yellow color and nice crisp texture really set these Lemon Curd Tartlets apart on any dessert table—each bite comes packed with a smooth, tangy citrus flavor wrapped in a buttery shortcrust pastry. The lemon curd filling feels super fresh and soft, with a balance of sweet and tart that makes this lemon tart feel extra special without being too much. Family special events like weekend gatherings, brunch, showers, and birthday parties usually get a boost from these good-looking mini desserts, and the contrast of sunny lemon curd against the golden brown tartlet shells has a way of making everyone hungry before the first taste. With their pretty, bakery-style appearance, these bakery-style tarts turn any table into a colorful spread—especially if you toss on a few berries or mint leaves for fun. Any time you need a dessert that feels a bit fancy but totally approachable, these bring a smile to regular family days or laid-back get-togethers with friends.
Families appreciate how these easy lemon desserts fit both busy routines and special times—since they can serve up something impressive but not fussy, without worrying about leftovers. Kids and adults grab them fast at picnics, school parties, or big BBQs, as the mini tartlet shells make it easy to enjoy one piece at a time (honestly, most people reach for seconds). Versatile by design, these tartlets switch it up easily for holidays or bake sales: think whipped cream for creamy contrast, a sprinkle of chopped nuts, or fresh fruit for a new flavor every time. The option to mix in edible garnishes really helps bring out extra color and interest—a nice tip for special presentations or themed parties. Quick to set out after school or for surprise guests, these little treats check every box for practical family fun, homemade dessert cravings, and reliable, good results that feel both special and totally approachable for everybody. No wonder home cooks call these lemon tarts a real everyday favorite…they’re definitely a treat people remember and ask for again.
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INGREDIENTS
- Ingredients for the tartlets
- Type 00 flour 2 ½ cups (300 g)
- Sugar ¾ cup (150 g)
- Eggs 2 - medium
- Butter 8 tbsp (110 g)
- Lemon peel 1
- Fine salt to taste
- for the lemon curd
- Butter 3.5 oz (100 g)
- Eggs 3 - medium
- Lemons 3
- Egg yolks 2 - (of medium eggs)
- Cornstarch 7 tsp (30 g)
- Sugar 1.1 cups (220 g)
- for decorating
- Lemon peel 1
- Sugar 4 tbsp (50 g)
- Water 2 tbsp (30 g)
How to prepare Lemon Curd Tartlets
Make the tartlets: in the bowl of a stand mixer, combine the cold butter, sugar 1, and salt. Start mixing with the paddle attachment until you get a sandy consistency. In a bowl, sift the flour and grate the lemon zest 2. Add the flour and lemon zest to the mixture 3.
Continue mixing and also add the eggs 4. Once the eggs are incorporated, transfer everything to a wooden board and with your hands 5, compact everything by pressing the sides multiple times. Once you have obtained a homogeneous dough, cover with plastic wrap 6 and let it rest in the refrigerator for at least 2 hours.
In the meantime, prepare the lemon curd by grating the zest of 3 lemons 7 and squeeze and strain the juice 8, incorporate the sifted cornstarch 9.
Cut the butter into pieces, place it in a double-bottomed saucepan for a bain-marie and melt it over low heat, then add the sugar 10 and stir with a spoon. Separately, beat the eggs with a whisk and pour them into the cream 11 while continuing to stir, also add the lemon juice in which you have dissolved the cornstarch 12,
the grated lemon zest 13, and continue stirring to thicken the cream over low heat, keep the heat very low and only let the water of the bain-marie simmer, to prevent the egg from curdling; the cream must never boil. To know when the cream is ready, just dip a wooden spoon 14 in it, when you see that the cream no longer slides off, it's time to turn off the heat. Now take a very fine mesh sieve and strain the cream to remove the lemon peel and any lumps 15, cover with plastic wrap in contact and store in the refrigerator.
After resting, roll out the pastry to a thickness of about 1/4 inch 16, trying to use only the necessary flour to prevent it from sticking to the board. With a 3.5-inch diameter cookie cutter, cut out discs to line the 2.75-inch tartlet molds 17. With a smooth-blade knife, trim the edges 18.
Prick the bottom of the tartlets with a fork. From a sheet of parchment paper, cut squares the size of the tartlets and cover the bottom to then place dried beans or ceramic baking weights 19. Bake in the oven at 330°F for 30 min. Remove the dried beans and paper 20, and put back in the oven at 340°F for another 10 minutes to color the inside. Let cool, fill a piping bag with lemon curd, and fill the tartlets 21.
With a potato peeler, create strips of zest from a lemon, then cut them into fine julienne strips 22. Blanch them for a few seconds in water 23 and drain them 24.
Heat in a pan 1.76 oz of sugar with 1.06 oz of water 25 and when the sugar syrup reaches a boil, add the zest strips 26. After a minute, remove from heat and let cool. Transfer the lemon curd tartlets onto a tray and garnish them with the candied lemon zest 27.