Lemon Tartlets

These Lemon Curd Tartlets are a refined, bite-sized dessert that combines buttery shortcrust pastry with silky, tangy lemon curd. Perfect for afternoon tea, elegant gatherings, or simply indulging in a refreshing treat, these mini tarts strike the perfect balance of crunch and creaminess.

Why You’ll Love This Recipe

These tartlets bring together two beloved elements: crisp pastry shells and smooth, citrusy curd. They’re versatile enough to serve at both casual get-togethers and special occasions, and their individual portions make them ideal for parties. The recipe can be prepared ahead of time, so you’ll always have a bright, zesty dessert ready to impress guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tartlet Shells:
250 g all-purpose flour
50 g icing sugar, sifted
1 pinch fine salt
120 g unsalted butter, cold
1 large egg, room temperature

Lemon Curd:
4 egg yolks
100 g caster sugar
125 ml lemon juice (about 3 large lemons)
75 g unsalted butter, room temperature
1 lemon zest (optional)

Directions

1. In a food processor, combine flour, icing sugar, and salt. Add cubed butter and pulse until crumbly.

2. Beat the egg separately, then add to the mixture. Pulse until a dough forms.

3. Shape into a ball, roll between two sheets of baking paper to 4 mm thickness, and refrigerate for at least 1 hour.

4. Cut circles slightly wider than the muffin pan wells, press into the molds, and chill for another 2 hours or overnight.

5. Preheat oven to 325°F (160°C). Prick bases with a fork, freeze briefly, then blind-bake with weights for 15 minutes. Remove weights and bake another 15 minutes until golden. Cool completely.

6. For the lemon curd, whisk egg yolks, sugar, and lemon juice in a saucepan over low heat until slightly thickened (3–5 minutes).

7. Gradually add butter cubes, whisking until smooth. Add lemon zest if desired. Continue cooking until thick enough to coat the back of a spoon.

8. While still warm, fill cooled tart shells with lemon curd. Tap gently to remove air bubbles and refrigerate 2–3 hours until set.

Servings and timing

Yield: About 18 tartlets
Prep Time: 45 minutes
Cook Time: 30 minutes
Resting Time: 6 hours
Total Time: 7 hours 15 minutes

Variations

• Add a dollop of whipped cream or meringue on top for extra flair.

• Replace lemon with lime or passion fruit juice for a different tangy twist.

• Garnish with fresh berries or edible flowers for a colorful presentation.

• Use almond flour in the pastry for a nutty flavor variation.

• Turn them into larger tarts by baking the pastry in a tart pan instead of muffin tins.

Storage/Reheating

Keep the tartlets in an airtight container in the refrigerator for up to 3 days. The pastry shells can be baked ahead and stored separately at room temperature for 2–3 days, then filled just before serving. These tartlets are not suitable for reheating, but the lemon curd can be made up to 3 days in advance.

FAQs

Can I make the pastry dough without a food processor?

Yes, you can use your hands or a pastry blender to rub the butter into the flour mixture until crumbly, then add the egg.

Why does the pastry need to chill so long?

Chilling relaxes the gluten, prevents shrinkage, and helps create crisp tart shells.

Can I use store-bought tart shells?

Absolutely—store-bought shells work if you want to save time, though homemade provides the best flavor and texture.

How do I know when the lemon curd is ready?

It should coat the back of a spoon and leave a clear line when you run your finger through it.

Can I make the lemon curd in advance?

Yes, it can be made up to 3 days ahead and stored in the fridge. Reheat gently before filling.

My pastry shrank—what went wrong?

This usually happens if the dough wasn’t chilled long enough or if it was overworked. Make sure to rest it adequately.

Can I freeze the tart shells?

Yes, unfilled tart shells can be frozen for up to 2 months. Bake directly from frozen before filling.

Are these tartlets very sour?

They’re tangy but balanced by the sweet pastry. If you prefer less tang, reduce the lemon juice slightly or top with cream.

What size cutter should I use for the pastry?

Choose one 1.5–2 cm wider than the opening of your muffin pan wells to ensure proper depth for the filling.

Can I scale this recipe down?

Yes, you can halve both the pastry and curd recipes for a smaller batch.

Conclusion

Lemon Curd Tartlets are a delightful combination of buttery pastry and zesty citrus filling. With their bright flavor and elegant look, they make the perfect addition to any dessert spread. Whether you serve them at a tea party, holiday gathering, or simply as a sweet treat at home, these tartlets are guaranteed to impress and satisfy.