Print

Lemon Curd Tartlets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

These delightful Lemon Curd Tartlets feature a crisp, buttery pastry shell filled with a smooth, tangy lemon curd. Perfectly balanced between sweet and tart, these elegant bite-sized desserts are ideal for parties or afternoon tea. The tartlet shells are baked in a muffin pan for a perfectly shaped crisp crust, while the luscious lemon curd is gently cooked on the stovetop until thick and creamy. Chilled before serving, these tartlets offer a refreshing citrus treat that melts in your mouth.

Ingredients

Tartlet Shells

  • 250 gr All-Purpose / Plain Flour
  • 50 gr Icing Sugar (sifted)
  • 1 pinch Fine Salt
  • 120 gr Unsalted Butter (cold, cubed)
  • 1 large Egg (at room temperature)

Lemon Curd

  • 4 Egg Yolks
  • 100 gr Caster Sugar (or fine white granulated sugar)
  • 125 ml Lemon Juice (about 3 large lemons)
  • 75 gr Unsalted Butter (at room temperature, cubed)
  • 1 Lemon Zest (optional)

Instructions

  1. Mix Tartlet Dough: Place the flour, icing sugar, and salt in a food processor and pulse to combine. Add the cold butter cubes and pulse until the mixture resembles small crumbs. Whisk the egg in a separate bowl, then slowly add it to the food processor and pulse until a dough starts to form.
  2. Chill Dough: Shape the dough into a ball and roll it between two sheets of baking paper to a thickness of about 4 mm (1/6 inch). Place the rolled dough on a flat tray and refrigerate to chill and rest for at least 1 hour or up to 24 hours.
  3. Cut and Fit Shells: Remove the baking paper and use a round or fluted cookie cutter about 1.5 to 2 cm wider than the muffin pan openings to cut pastry disks. Gently press each disk into the muffin pan, ensuring the dough adheres all around and no air bubbles remain.
  4. Rest Shells: Return the tartlet shells to the refrigerator for at least 2 hours, preferably overnight, to firm up and prevent shrinking during baking.
  5. Preheat Oven and Prepare Shells: Preheat your oven to 160°C (325°F). Prick the bottom of each tartlet shell with a fork then place the muffin pan in the freezer while the oven heats up.
  6. Bake Tartlet Shells: Line each shell with crumpled baking paper and fill with baking beads, rice, or dried beans to weigh them down. Bake for 15 minutes, then remove the weights and paper and bake for an additional 15 minutes or until golden and dry. Cool completely.
  7. Prepare Lemon Curd: In a small pot, whisk together egg yolks, sugar, and lemon juice. Place over very low heat and whisk continuously for 3 to 5 minutes until the mixture thickens slightly.
  8. Add Butter and Cook Curd: Gradually add the cubed butter, whisking continuously until fully incorporated. Add lemon zest if using. Continue cooking on low heat for 5 to 15 minutes until thickened, whisking constantly to avoid lumps. Test by drawing a line on the back of a spoon dipped in curd—if the line stays clear, curd is ready.
  9. Assemble Tartlets: While the lemon curd is still warm, pour it carefully into the pre-baked tartlet shells. Tap each tartlet gently on a hard surface to remove air bubbles.
  10. Chill and Set: Refrigerate the filled tartlets for at least 2 to 3 hours to allow the curd to fully set before serving.

Notes

  • If making the dough by hand, rub the butter into the dry ingredients until the mixture resembles breadcrumbs before adding the egg.
  • Do not overmix the dough in the food processor; stop as soon as it comes together to avoid toughness.
  • Using a muffin pan with a perforated bottom improves airflow for even baking and reduces pastry shrinkage.
  • Continuous whisking during curd cooking prevents lumps and ensures a smooth texture.
  • The lemon curd will thicken further as it cools in the tart shells.

Find it online: https://marthatasty.com/lemon-curd-tartlets-recipe/