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Lemon Curd Tartlets

Lemon Curd Tartlets
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Lemon Curd Tartlets feature a bright, tangy lemon curd filling nestled in a buttery, crisp pastry crust. These mini tarts combine sweet and tart flavors for a refreshing, elegant dessert that’s easy to make with simple pantry ingredients. Perfect for parties, afternoon tea, or a light finish to any meal.

Ingredients

Scale

For the Tart Crust

  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • ¼ cup powdered sugar
  • ½ cup (1 stick) unsalted butter, cold and cubed

For the Lemon Curd Filling

  • 3 large fresh lemons (zested and juiced)
  • 1 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, softened

Instructions

  1. Prepare the Tart Crust: Combine the all-purpose flour and powdered sugar in a bowl. Add the cold, cubed unsalted butter and use your fingers or a pastry cutter to blend the mixture until it resembles coarse crumbs. Press the dough evenly into a tartlet pan. Chill the tartlet dough in the refrigerator for at least 30 minutes to firm up.
  2. Bake the Crust: Preheat the oven to 350°F (175°C). Bake the chilled tart shells until golden brown and crisp, about 15-20 minutes. This ensures a sturdy base that resists sogginess when filled.
  3. Make the Lemon Curd: In a saucepan over low heat, whisk together fresh lemon juice, lemon zest, sugar, and eggs constantly until the mixture thickens. Remove the pan from heat and whisk in softened butter until the curd is smooth and glossy.
  4. Fill and Chill: Pour the warm lemon curd into the baked tart shells. Refrigerate the filled tartlets for several hours, or until the curd sets firmly.
  5. Garnish and Serve: Just before serving, dust the tartlets with powdered sugar and optionally add fresh berries or a sprig of mint for decoration.

Notes

  • Use room temperature ingredients to achieve a smooth lemon curd without curdling.
  • Chill the dough well to prevent shrinkage and maintain a tender crust.
  • Stir the lemon curd constantly while cooking to avoid lumps and ensure even thickening.
  • Remove the curd from heat as soon as it thickens to keep a silky texture.
  • Adjust lemon zest quantity to balance tartness and sweetness according to taste.
  • Baking crust fully before adding lemon curd is essential to prevent sogginess.
  • For vegan versions, substitute plant-based butter and egg replacers like aquafaba.

Nutrition

Keywords: lemon curd, tartlets, mini tarts, lemon dessert, citrus dessert, buttery crust, gluten-free dessert

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