If you’re craving a treat that’s tangy, creamy, and utterly adorable, Lemon Curd Tartlets are the answer to your dessert dreams. Each dainty tart delivers a punch of bright citrus wrapped in a buttery, tender pastry shell, crowned with a cloud of whipped cream and fresh fruit. Whether you’re hosting a tea party or simply looking to brighten your day, these Lemon Curd Tartlets offer the perfect balance of sophistication and pure palate-pleasing joy.
Ingredients You’ll Need
The beauty of Lemon Curd Tartlets lies in their simplicity: just a handful of staple ingredients come together to create something truly special. Each component has a role in making these tartlets shine, from the crisp crust to the luscious lemon filling and the delightful toppings.
- All-purpose flour: The foundation for a tender, flaky tartlet crust.
- Powdered sugar: Gives the shell a hint of sweetness and keeps it delicate.
- Salt: Just a pinch enhances all the other flavors without standing out.
- Unsalted butter (chilled and cubed): Essential for that signature crumbly, melt-in-the-mouth texture.
- Large egg yolk: Adds richness and helps bind the dough for a perfect crust.
- Ice water: Keeps the dough cool so the pastry turns out light and crisp.
- Lemon curd (store-bought or homemade): The star of the show, bringing tangy brightness and silky smoothness.
- Heavy cream: Whips into a soft, pillowy topping that balances the citrusy zing.
- Powdered sugar (for topping): Sweetens the whipped cream just right.
- Fresh berries or mint leaves (optional): Add a pop of color and a touch of freshness for that “wow” factor.
How to Make Lemon Curd Tartlets
Step 1: Prepare the Tartlet Dough
Start by combining your flour, powdered sugar, and salt in a large bowl. The key to a beautiful crust is to work quickly so the butter remains cold. Using a pastry cutter or your fingertips, cut the chilled, cubed butter into the dry ingredients until the mixture resembles coarse crumbs—think the texture of wet sand, but with streaks of butter. Next, add the egg yolk and drizzle in the ice water, one tablespoon at a time, stirring until the dough just starts to come together. Don’t overwork it! Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes—this resting step ensures your crust will be crumbly and tender.
Step 2: Shape and Bake the Crusts
Once the dough is chilled, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface until it’s about 1/8-inch thick. Cut out circles large enough to fit your mini tart pans or muffin tin cups. Gently press each round into the molds and prick the bottoms with a fork, which helps prevent puffing during baking. Pop them in the oven for 12 to 15 minutes, keeping an eye out for a rich golden color. Let the crusts cool completely in their pans before removing—patience here means perfectly shaped tartlet shells ready to be filled!
Step 3: Whip the Cream
While your tartlet shells cool, grab your mixers and whip the heavy cream with the powdered sugar until you have soft, fluffy peaks. There’s nothing quite like fresh whipped cream, and it contrasts beautifully with the zesty filling. The key here is not to overbeat; stop as soon as the cream holds gentle peaks that keep their shape.
Step 4: Fill the Tartlets
Once your tartlet shells are chilled, spoon or pipe a generous tablespoon of lemon curd into each one, smoothing the surface with the back of a spoon. If you’re using homemade lemon curd, you’ll notice the difference in brightness—homemade always delivers a slightly deeper citrus flavor, but a good store-bought version will still make these tartlets shine.
Step 5: Top and Garnish
Finally, dollop or pipe the whipped cream over each Lemon Curd Tartlet, then finish with fresh berries or a sprig of mint if you want to take things over the top. Not only do these garnishes make your tartlets pop with color, but they also add a burst of flavor on every bite.
How to Serve Lemon Curd Tartlets
Garnishes
For that bakery-worthy wow, Lemon Curd Tartlets absolutely love a scatter of vibrant berries—think raspberries, blueberries, or blackberries—or a sprinkle of lemon zest. A delicate mint leaf or edible flower adds an elegant touch and hints at the freshness inside. Don’t be shy; let your creativity run wild with your finishing touches!
Side Dishes
While tartlets are delightful on their own, they’re even more special alongside light, refreshing sides. Consider pairing them with a crisp fruit salad, a bright citrus sorbet, or a plate of chewy almond cookies. For a tea party, a pot of floral Earl Grey or herbal tea will set the mood perfectly.
Creative Ways to Present
If you’re serving these at a gathering, arrange your Lemon Curd Tartlets on a tiered stand for dramatic effect or tuck them into paper cupcake wrappers for easy sharing. You could also place them atop mini cake stands for an elegant afternoon spread, or group them with a trio of mini desserts on a tasting plate for a memorable dessert flight.
Make Ahead and Storage
Storing Leftovers
If you have leftover Lemon Curd Tartlets (lucky you!), store them in an airtight container in the refrigerator for up to three days. The crust remains pleasantly crisp, and the flavors mingle even more beautifully over time. For best texture, add whipped cream and garnishes just before serving.
Freezing
The unfilled tartlet shells freeze wonderfully—simply cool them completely, then pack in a freezer-safe bag for up to two months. Thaw at room temperature and fill as usual. Freezing assembled tartlets is not recommended, since the texture of the filling and cream can be adversely affected.
Reheating
If you want to crisp up tartlet shells, pop unfilled ones in a 300°F oven for a few minutes. Once assembled, Lemon Curd Tartlets are best enjoyed chilled or at room temperature so the filling and cream stay silky smooth.
FAQs
Can I use store-bought lemon curd for these Lemon Curd Tartlets?
Absolutely! Store-bought lemon curd makes this recipe incredibly quick and convenient. If you have a favorite homemade recipe, by all means, use it—the tartlets will be even more special with a personal touch.
What if I don’t have mini tart pans?
No special pans? No problem! A standard muffin tin works great—just cut your dough circles slightly larger and gently mold them into the wells for cute, rustic shells.
How do I keep the tartlet crusts from getting soggy?
Let the shells cool fully before filling, and only assemble just before serving, especially if making them in advance. A brush of melted white chocolate on the inside of the shells can also help create a moisture barrier.
Can I make Lemon Curd Tartlets gluten-free?
Yes, simply swap out the all-purpose flour for your favorite gluten-free baking blend. Check that your lemon curd and toppings are gluten-free, and you’ll have a dessert everyone can enjoy!
Are there variations on this recipe?
You can switch things up by using lime or orange curd for a twist on the classic flavor, or infuse your whipped cream with a touch of vanilla or lavender for added fragrance. Get creative with your toppings, too—candied ginger and toasted coconut are wonderful additions!
Final Thoughts
Whether you’re treating yourself or delighting a table of guests, these Lemon Curd Tartlets are little bites of sunshine you’ll turn to again and again. Don’t be surprised if they vanish in a flash! Try your hand at them, have fun with the garnishes, and experience the pure joy of a homemade tartlet that tastes just as stunning as it looks.
Print
Lemon Curd Tartlets Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian
Description
Indulge in these delightful Lemon Curd Tartlets, perfect bite-sized treats with a buttery crust, tangy lemon curd filling, and a dollop of whipped cream. These mini tarts are a burst of citrusy flavor in every bite!
Ingredients
Tartlet Crusts:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2 to 3 tablespoons ice water
Tartlet Filling:
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar for topping
- Fresh berries or mint leaves for garnish (optional)
Instructions
- Prepare the Tartlet Crusts: Combine flour, powdered sugar, and salt. Cut in butter, add egg yolk and ice water, then shape, chill, and bake the crusts.
- Whip the Cream: Beat heavy cream and powdered sugar until soft peaks form.
- Fill Tart Shells: Fill cooled tart shells with lemon curd.
- Top and Garnish: Add a dollop of whipped cream on each tartlet and garnish with berries or mint.
Notes
- Store-bought tartlet shells can be used as a shortcut.
- Lemon curd can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 tartlet
- Calories: 220
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
