Lemon Curd Tartlets

Lemon Curd Tartlets are bite-sized, sunshine-filled treats with a buttery crust and a rich, tangy-sweet lemon curd filling. They’re elegant, fresh, and easy to prepare—perfect for spring gatherings, afternoon tea, or any time I want a dessert that feels light but full of flavor.

Why You’ll Love This Recipe

I love these tartlets because they’re the perfect combination of tart, creamy lemon curd and crisp, buttery pastry. They’re just the right size for snacking or sharing, and they look beautiful on a dessert platter. Plus, I can make them ahead of time and assemble right before serving, which makes them great for entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the tartlet shells:
all-purpose flour
unsalted butter, cold and cubed
powdered sugar
egg yolk
cold water
pinch of salt

for the lemon curd:
fresh lemon juice
lemon zest
granulated sugar
egg yolks
unsalted butter
pinch of salt

optional garnish:
fresh berries
whipped cream
mint leaves
powdered sugar (for dusting)

directions

1. To make the tartlet shells, I combine the flour, powdered sugar, and salt in a bowl, then cut in the butter until the mixture resembles coarse crumbs.

2. I add the egg yolk and cold water, mixing just until the dough comes together. I chill it for 30 minutes before rolling.

3. I roll out the dough and press it into mini tart pans or a mini muffin tin. I prick the bottoms with a fork, then chill again while the oven preheats.

4. I preheat the oven to 350°F (175°C) and bake the tartlet shells for 12–15 minutes, or until golden. I let them cool completely before filling.

5. To make the lemon curd, I whisk the egg yolks, sugar, lemon juice, and zest in a saucepan over medium-low heat, stirring constantly until it thickens and coats the back of a spoon.

6. I remove it from the heat and stir in butter and a pinch of salt until smooth. I strain it through a fine sieve for extra silky curd.

7. I let the lemon curd cool slightly, then spoon or pipe it into the cooled tartlet shells.

8. I refrigerate the filled tartlets for at least 1 hour to set, then garnish with berries, mint, or a dusting of powdered sugar before serving.

Servings and timing

This recipe makes about 12 tartlets, depending on size. Prep time is 25 minutes (plus chilling), cook time is 15 minutes, and chill time is 1 hour.

Variations

Sometimes I use store-bought mini tart shells for a shortcut. I’ve also added a touch of vanilla extract or lavender to the lemon curd for a twist. When I want extra sweetness, I top them with a small dollop of whipped cream. For a more tropical spin, I substitute a bit of the lemon juice with passion fruit or lime.

storage/reheating

I store the tartlets in the refrigerator for up to 3 days in an airtight container. They’re best served chilled. I don’t recommend freezing once assembled, but the tartlet shells and lemon curd can be frozen separately and thawed before assembling.

FAQs

Can I use store-bought lemon curd?

Yes, when I’m short on time, I use good-quality store-bought lemon curd. Homemade has a brighter flavor, but both work well.

How do I keep tartlet shells from getting soggy?

I let them cool completely before adding the filling, and I sometimes brush the inside with a bit of melted white chocolate to create a moisture barrier.

Can I make the components ahead of time?

Absolutely. I often bake the shells and make the lemon curd a day or two ahead. I assemble them just before serving for the best texture.

What’s the best way to fill the tartlets?

I use a spoon or pipe the lemon curd using a piping bag for a clean, polished look.

Can I make this into one large tart?

Yes, I press the dough into a standard tart pan and bake for a few extra minutes. I then fill it with lemon curd and chill as usual.

Conclusion

Lemon Curd Tartlets are a refreshing, bite-sized dessert that’s bright, creamy, and elegant. With their buttery crust and zesty lemon filling, they’re the kind of treat I love to make for brunches, showers, or simply to brighten up my day. Whether I dress them up or keep them simple, they always impress.