Exquisite Homemade Lemon Curd Tartlets: A Perfect Blend of Buttery Crust and Zesty Cream

These delightful Lemon Curd Tartlets offer an elegant and utterly delicious dessert experience, ideal for any gathering, from sophisticated dinner parties to a cozy afternoon tea. Each bite-sized treat is a harmonious symphony of flavors and textures: a buttery, perfectly crisp homemade shortcrust pastry encasing a smooth, vibrant, and wonderfully tangy lemon curd. They are truly mini lemon tarts that pack a punch of fresh, bright lemon flavor.

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Why You’ll Adore This Lemon Curd Tartlets Recipe

Who can resist the classic charm of a perfectly tangy Lemon Tart? This timeless French dessert holds a special place in the hearts of many, always bringing smiles to those who taste it. Our Lemon Curd Tartlets take this beloved classic and miniaturize it, making it an ideal bite-sized treat for any festive occasion. Whether you’re planning a holiday feast, a sophisticated cocktail party, or simply a charming afternoon tea, these mini lemon tarts are guaranteed to be a hit.

What makes these mini lemon tarts truly special is the exquisite combination of textures and flavors. They feature delicate, homemade Mini Tartlet Shells, crafted from a rich, tender Pâte Sablée (French Shortcrust Pastry). This buttery crust provides the perfect counterpoint to our luscious, tangy lemon curd filling. Much like our popular Mini Lemon Cheesecakes, these tartlets are bursting with bright, refreshing lemon flavor that will awaken your taste buds.

One of the best aspects of this recipe is its make-ahead potential. Both the flaky pastry shells and the creamy lemon curd can be prepared in advance, allowing for easy assembly on the day of serving. This convenience makes them a go-to dessert, especially when entertaining, as it significantly reduces stress and prep time. You can serve them simply as they are, adorned with a light dusting of powdered sugar or a fresh berry. For an elevated experience, top them with a delicate meringue to create enchanting Mini Lemon Meringue Tarts. If you prefer a larger dessert, the recipe can easily be adapted to make a stunning Lemon Curd Tart. No matter the format, these lemon curd tartlets are a delightful addition to all your parties, holiday gatherings, and special occasions, promising a burst of sunshine in every bite.

Essential Ingredients for Perfect Mini Lemon Tarts

Crafting these delectable Mini Lemon Curd Tarts requires only a handful of basic, high-quality ingredients. The magic happens when these simple components come together to form a truly extraordinary dessert. Below, we break down what you’ll need for both the shortcrust pastry and the vibrant lemon curd.

For the Homemade Shortcrust Pastry (Pâte Sablée)

The foundation of these exquisite tartlets is a tender, crumbly, and buttery shortcrust pastry. This Pâte Sablée recipe yields a pastry that is easy to work with and bakes up beautifully golden and crisp. (Refer to the recipe card below for exact quantities.)

• Dry Ingredients: You’ll need a precise blend of high-quality Plain/All-Purpose Flour, a pinch of fine Salt to balance the sweetness, and delicate Icing Sugar (also known as Powdered Sugar). The icing sugar contributes to the pastry’s tender texture and slight sweetness.
• Wet Ingredients: Essential for richness and binding are very cold Unsalted Butter, cut into small cubes, and a medium-sized Egg, brought to room temperature. Using cold butter is crucial for achieving that desirable flaky yet crumbly texture, as it prevents the butter from fully incorporating into the flour too quickly.

Flavor Boost Tip: For an extra burst of citrus, consider adding the finely grated zest of half a lemon to your pastry dough. This simple addition will infuse the crust with a subtle, aromatic lemon note, complementing the curd beautifully.

For the Tangy Lemon Curd

The star of these tartlets is the silky, intensely flavored lemon curd. Making your own from scratch allows you to control the exact balance of sweetness and tartness, ensuring a truly fresh taste. (Refer to the recipe card below for exact quantities.)

• Eggs: Only the Egg Yolks are used for the curd, providing its signature richness and helping it thicken to a luxurious consistency. Ensure they are at room temperature for smoother incorporation.
• Lemon: Both fresh Lemon Juice and vibrant Lemon Zest are indispensable. While bottled lemon juice can be used in a pinch, fresh lemons yield a far superior flavor, offering the brightest and most authentic tanginess. Always zest your lemons before juicing them!
• Sugar: Simple Caster Sugar, or fine granulated white sugar, provides the necessary sweetness to balance the lemon’s tartness. Its fine texture dissolves easily, contributing to a smooth curd.
• Butter: Unsalted Butter, at room temperature and cubed, is added at the end to enrich the curd, giving it a velvety texture and glossy finish. It’s vital that the butter isn’t too cold when added, as this can cause the curd to split, resulting in a less smooth final product.

Crafting Perfect Mini Lemon Curd Tarts: A Step-by-Step Guide

This recipe for Mini Lemon Tarts with a buttery Shortbread Crust is a two-part process, similar to our popular Orange Tartlets: first, preparing the delicate tartlet pastry shells, and then creating the luscious lemon curd. Each step is designed to be straightforward, ensuring delicious results.

Creating the Flaky Shortcrust Pastry

While a food processor makes quick work of pastry making, this Pâte Sablée can absolutely be made by hand. For detailed instructions on the hand-mixing method, refer to our comprehensive Pâte Sablée recipe.

• Photo 1 – Initial Dry Mix: Begin by combining your All-Purpose Flour, Icing Sugar, and a pinch of Salt in the bowl of your food processor. Pulse a few times to ensure these dry ingredients are thoroughly mixed. Next, add the very cold, cubed Unsalted Butter. Keeping the butter cold is critical for a tender, flaky pastry.
• Photo 2 – Forming Crumbs: Pulse the mixture until it resembles very fine breadcrumbs. It’s important to avoid large lumps of butter; for Pâte Sablée, we’re aiming for a sandy texture, not the larger, pea-sized pieces you’d typically want for a flaky pie crust. This ensures a delicate, melt-in-your-mouth pastry.
• Photo 3 – Adding the Egg: Lightly whisk your room-temperature Egg in a separate bowl before adding it to the food processor. This helps the egg integrate more evenly and prevents overmixing the dough.
• Photo 4 – Dough Formation: Pulse slowly and carefully until the dough just begins to come together. The key here is not to over-blend the pastry. It should appear crumbly but, when pressed between your fingers, should easily stick together. Overworking the dough develops the gluten, leading to a tough rather than tender crust.

Forming and Blind Baking the Tartlet Shells in a Muffin Pan

Once your pastry dough is ready, it’s time to transform it into perfect individual tartlet shells. This process requires a bit of chilling to ensure the shells hold their shape beautifully.

• Roll and Chill: Gather the dough into a cohesive ball, then flatten it slightly and roll it out evenly between two sheets of baking paper. Aim for a thickness of about 3 to 4 mm (1/6 to 1/8 inch). Transfer the rolled dough, still between the baking paper, onto a flat tray or cutting board and refrigerate it for at least one hour, or ideally up to 24 hours. Chilling is essential to relax the gluten and make the dough easier to handle.
• Photo 5 – Cutting the Rounds: Using a round or fluted cookie cutter, cut out small pastry rounds. The size of your cutter will determine the depth of your tartlets. For a good depth, ensure your cutter is at least the same width as, or slightly wider than, the opening of your muffin pan holes.

Pro Tip for Sizing: We used a regular 12-cup muffin pan for this recipe, which yields a perfect individual dessert. However, if you’re aiming for even smaller, bite-sized mini lemon tarts, a mini muffin pan would work wonderfully. Just remember to roll the pastry slightly thinner if using smaller cups.

• Photo 6 – Lining the Pan: Carefully slide each pastry round into the muffin pan cups. Gently press the pastry into the bottom and around the edges of each cup with your fingers. This ensures a snug fit and helps to remove any trapped air bubbles, which could cause the pastry to puff up unevenly during baking.
• Photo 7 – Second Chill & Prick: Prick the bottom of each pastry shell several times with a fork. This prevents steam from building up and creating large air pockets. Then, return the muffin pan with the lined shells to the refrigerator for at least 1 hour, or up to 24 hours. This second chill is crucial for preventing the shells from shrinking excessively during baking.
• Preheat & Freeze: Preheat your oven to 160°C (325°F). While the oven preheats, place the chilled muffin pan in the freezer for about 10-15 minutes. This quick freeze helps to solidify the butter in the pastry, further minimizing shrinkage and ensuring beautifully crisp shells.
• Photo 8 – Blind Baking: Line each pastry shell with small pieces of crumpled baking paper (or foil) and fill them with baking beads, dried beans, or rice. These weights prevent the pastry from bubbling up. Bake for 15 minutes. Carefully remove the weights and baking paper, then return the shells to the oven for another 15 minutes, or until they are golden brown, fully baked, and dry to the touch.
• Cool Completely: Allow the baked tartlet shells to cool completely in the muffin pan before gently removing them. This helps them firm up and prevents breakage.

Whipping Up the Silky Lemon Curd

The star filling of our tartlets, the lemon curd, is surprisingly simple to make from scratch, offering a rich, zesty flavor that is far superior to store-bought varieties.

• Photo 9 – Initial Whisking: In a small, heavy-bottomed pot, combine the fresh Lemon Juice, Egg Yolks, and Caster Sugar. Whisk these ingredients together until well combined. Place the pot over very low heat. Continue whisking constantly for about 5 minutes, or until you notice the liquid just beginning to subtly thicken. The key here is patience and constant stirring to prevent the eggs from scrambling.
• Photo 10 – Incorporating Butter: Gradually add the cubed, room-temperature Butter, a small amount at a time. Whisk continuously after each addition until the butter is fully melted and incorporated before adding more. This gradual process is vital; adding all the butter at once or if it’s too cold can cause the curd to split, resulting in a grainy texture.
• Photo 11 – Adding Zest & Thickening: Once all the butter is incorporated, stir in the fresh Lemon Zest. Continue to cook the curd over very low heat, whisking constantly. This stage can take anywhere from 5 to 15 minutes, depending on your stove and the exact heat level. The curd is ready when it coats the back of a spoon and has thickened to your desired consistency. Continuous whisking ensures a perfectly smooth, lump-free curd.
• Photo 12 – The Spoon Test: To accurately check if your curd is ready, dip the back of a clean spoon into the curd. Draw a line across the back of the spoon with your finger (be cautious, as it will be hot!). If the line holds clear and the curd doesn’t run back into the gap, it’s perfectly cooked. You can also use a kitchen thermometer; the curd is set when it reaches approximately 82°C (180°F).

Final Assembly: As soon as the lemon curd is ready, carefully pour the hot curd directly into your cooled, blind-baked tartlet shells. Gently tap each mini lemon curd tartlet against a hard surface a few times to release any trapped air bubbles, ensuring a smooth, even surface. Finally, place the filled tartlets in the refrigerator to chill and set for at least 2 to 3 hours. This chilling period is crucial for the curd to firm up and achieve its perfect sliceable, yet creamy, texture.

Expert Tips for Perfect Lemon Curd Tartlets Every Time

Achieving bakery-quality Lemon Curd Tartlets at home is easier than you think with these helpful tips and tricks. Follow these guidelines to ensure your mini lemon tarts are consistently delicious, beautifully presented, and utterly irresistible.

• Low and Slow for Curd Perfection: Always cook your lemon curd over very low heat. This prevents the eggs from over-cooking and scrambling, which can lead to a lumpy curd. While it might take a little longer, a gentle heat and continuous whisking will guarantee a wonderfully smooth, creamy, and lump-free lemon curd. Patience is key for that luxurious texture!
• Chilling is Crucial for Setting: It is absolutely essential to allow the assembled lemon curd tartlets to chill in the refrigerator for at least 2 to 3 hours. This extended chilling time gives the curd ample opportunity to properly set. If you skip or shorten this step, your curd will remain too liquid and will sadly ooze out of the shells when you try to eat them, spoiling the perfect bite.
• Embrace the Make-Ahead Advantage: This recipe is a dream for meal prep and entertaining. Both the baked tartlet shells and the lemon curd can be prepared in advance. Keep your fully baked, unfilled tartlet shells in an airtight container at room temperature for up to 2 days to maintain their crispness. The homemade lemon curd can be stored in an airtight jar in the refrigerator for up to 3 days. On the day of serving, you can lightly warm the chilled curd (gently in a double-boiler or for a few seconds in the microwave, being careful not to cook it further) to loosen its consistency, making it easier to pour into the tart crusts. Once filled, return them to the fridge for 2-3 hours to set before serving.
• Experiment with Citrus Flavors: Don’t limit yourself to just lemon! This versatile recipe can be adapted to showcase other citrus fruits. Replace the lemon juice and zest with Meyer Lemons for a sweeter, more aromatic curd, or try tangy Lime, sweet Orange, or even a mix of your favorite citrus to create unique and exciting flavor variations. Each citrus fruit will bring its own distinctive character to these mini tarts.
• Bite-Sized Bliss with a Mini Muffin Pan: If you’re looking to create truly bite-sized desserts, consider using a Mini Muffin Pan instead of a regular one. These tiny tartlets are perfect for large parties or dessert buffets. When using a mini muffin pan, we recommend rolling your pastry slightly thinner, perhaps around 2-3 mm, to ensure a delicate crust that doesn’t overwhelm the small filling.

Frequently Asked Questions About Lemon Curd Tartlets

Storing & Freezing Your Lemon Curd Tartlets

Proper storage is key to maintaining the freshness and quality of your homemade Lemon Curd Tartlets. Knowing how to store each component, both before and after assembly, will ensure you can enjoy these treats at their best.

• Unfilled Tartlet Shells: As mentioned, the individual baked pastry shells can be kept at room temperature in an airtight container for up to 2 days. This is excellent for preparing ahead of time.
• Lemon Curd: The homemade lemon curd, stored separately in an airtight container, will last beautifully in the refrigerator for up to 3 days. This gives you flexibility in your baking schedule.
• Assembled Tartlets: Once your mini lemon curd tartlets are assembled and fully set, they should be stored in the refrigerator. They will remain wonderfully crispy and delicious for up to 2 days. Beyond that, the pastry may start to soften from the moisture of the curd.
• Freezing: The tartlet crusts are freezer-friendly! You can freeze them either raw (unbaked, formed into shells) or fully baked. Wrap them tightly in plastic wrap and then foil, and they will keep in the freezer for up to 1 month. When ready to use, bake raw shells from frozen (adding a few extra minutes to the blind baking time) or thaw baked shells at room temperature. We do not recommend freezing the filled lemon curd tarts or the lemon curd itself, as freezing can negatively impact the curd’s smooth texture, causing it to become grainy or separate upon thawing.

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Recipe

Lemon Curd Tartlets

4.72 from 99 votes

These Lemon Curd Tartlets are a delicious and fancy little dessert to serve for a party or afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite!

Servings: 18 tartlets

Author: Sylvie

Prep Time45 minutes mins

Cook Time30 minutes mins

Resting Time6 hours hrs

Total Time7 hours hrs 15 minutes mins

Print Recipe

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Ingredients

Tartlet Shells

• 250 gr All-Purpose / Plain Flour
• 50 gr Icing Sugar, sifted
• 1 pinch Fine Salt
• 120 gr Unsalted Butter, cold
• 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
• 1 Lemon Zest, optional

Instructions

Tartlet Shells

• Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix (see note 1 if making by hands). Add the cold Butter cut into small cubes, then mix to get very small crumbs.
• Whisk the egg in a separate bowl and add it to the food processor. Slowly pusle until a dough starts to come together (see note 2).
• Bring the dough together into a ball and roll between two sheets of baking paper to be about 4 mm or 1/6 inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
• Remove the baking paper. With a round or fluted cookie cutter that is about 1,5 to 2 cm (0.6 to 0.8 inch) wider than the opening of the muffin pan, cut out disks of pastry (see note 3). Gently slide the disks of pastry into a muffin pan and lightly press on the bottom corners to make sure the pastry is touching the pan all around – and to remove any air bubbles that could be trapped under the pastry.

  Pro tip: use a muffin pan with perforated bottom to insure an even air flow and optimal baking with minimal shrinkage.

• Place back in the fridge to rest and chill for at least 2 hour – preferably overnight.
• Preheat your oven on 160’C/325’F. Prick the bottom of the pastries with a fork and place the muffin pan in the freezer while the oven is preheating.
• Line each tartlet shells with a small piece of crunched up baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.

Lemon Curd

• Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken – about 3 to 5 minutes.
• Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest
• Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).
• To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.

Assembling the Lemon Tarts

• While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours (see note 5).

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Notes

Yield: I made 18 mini tarts with this recipe, but you might have a little bit more or less depending on how thin you roll the pastry and how wide you cut the rounds of pastry for the shells. I rolled this pastry to be about 4 mm – 1/6 inch thick and used a regular muffin pan. 

For more information, detailed step by step process, tips and troubleshooting on the two elements of this recipe, read my Mini Tart Shells recipe and my Lemon Curd Recipe

Instruction Notes:

1. If you don’t have a food processor, you can make the pastry by hands or using a pastry blender. You can find the detailed step by step instructions on how to make the dough by hands here.
2. Avoid overworking the pastry by stopping as soon as part of the pastry comes together. To know it is mixed enough, press some lumps of pastry between your hand. If they should stick together, the pastry is ready. If too dry, add a little bit of very cold water. If very sticky, add a little bit more flour.
3. The wider you cut out the circles of pastry, the deeper the tartlet shells will be. It is up to you how wide you cut them out, but I recommend having the width of the muffin pan openings as a minimum. Otherwise, the crusts will be quite flat and not deep enough for a filling.
4. The time it will take for the curd to be cooked will depend on the heat of your stove. You should always cook a curd on very low heat to avoid burning it or getting lumps.
5. You could also make the lemon curd in advance (up to 3 days in advance) and slightly reheat it up to fill the tartlets on the day you need them. Either reheat on a double-boiler, or for a few seconds in the microwave (but be careful not to reheat for to long or you might cook it).

Nutrition (per serving)

Calories: 179kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 9mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg