Description
Lemon Curd Tartlets are elegant, bite-sized desserts featuring a buttery tart shell and a tangy, smooth lemon curd filling. These fresh and vibrant treats are perfect for spring celebrations, afternoon tea, or any time you want a zesty, citrusy dessert that looks as good as it tastes. They’re easy to make ahead and always a crowd-pleaser!
Ingredients
- 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)
Instructions
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Make the Tartlet Shells:
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In a bowl, combine flour, powdered sugar, and salt.
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Cut in the cold butter until the mixture resembles coarse crumbs.
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Add egg yolk and cold water. Mix until dough just comes together. Chill for 30 minutes.
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Roll out chilled dough and press into mini tart pans or muffin tin cups. Prick bottoms with a fork and chill again.
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Preheat oven to 350°F (175°C). Bake shells for 12–15 minutes or until golden. Let cool completely.
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Make the Lemon Curd:
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In a saucepan, whisk egg yolks, sugar, lemon juice, and zest over medium-low heat. Stir constantly until thickened.
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Remove from heat, stir in butter and salt until smooth.
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Strain through a fine sieve for silky texture. Let cool slightly.
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Assemble Tartlets:
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Spoon or pipe lemon curd into cooled tartlet shells.
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Chill for at least 1 hour to set.
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Garnish with berries, mint, or powdered sugar before serving.
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Notes
- Use store-bought tart shells for a shortcut.
- Add vanilla or lavender to the curd for flavor twists.
- Brush cooled tart shells with melted white chocolate to prevent sogginess.
- For a tropical variation, replace some lemon juice with lime or passion fruit.
- Can be made into a full-size tart using the same dough and curd recipe.
