Lemon Curd Tartlets
Bright, zesty, and delightfully indulgent, these Lemon Curd Tartlets are a show-stopping treat for any occasion. Featuring a buttery, homemade pastry shell filled with velvety lemon curd, this recipe strikes the perfect balance between tangy and sweet. Crafted with fresh lemon juice and zest, the curd offers an invigorating citrus flavor, while the crisp tartlet base provides a satisfying crunch. Ideal for afternoon tea, dessert spreads, or elegant gatherings, these bite-sized delights are as picturesque as they are delicious. With just 30 minutes of prep time and foolproof instructions, this recipe is perfect for both beginner and seasoned bakers. Serve them chilled and consider adding a finishing touch of whipped cream, fresh berries, or a light dusting of powdered sugar for extra pizzazz. Search-friendly, easy to follow, and irresistibly tasty, these Lemon Curd Tartlets are sure to impress!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 120 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 piece Egg yolk
- 2 tablespoons Cold water
- 3 pieces Lemons (zest and juice)
- 3 pieces Eggs
- 150 grams Granulated sugar (for the lemon curd)
- 60 grams Unsalted butter (for the lemon curd)
Instructions
Preheat the oven to 180°C (350°F).
In a food processor or bowl, combine the flour, sugar, and diced butter. Pulse or rub together with your fingers until the mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 20–30 minutes.
Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles slightly larger than your tartlet tins and gently press each circle into the tins, trimming off the excess dough.
Poke the bottom of each tartlet shell with a fork to prevent puffing during baking. Place the tartlet tins on a baking sheet and bake for 12–15 minutes, or until golden brown. Remove from the oven and let cool completely.
While the tartlet shells cool, make the lemon curd. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest.
Place the bowl over a pot of simmering water (double-boiler setup), ensuring the bottom of the bowl does not touch the water. Stir constantly until the mixture thickens and coats the back of a spoon, about 8–10 minutes.
Remove the bowl from the heat and stir in the butter until completely melted and incorporated into the curd. Let the lemon curd cool slightly.
Fill each tartlet shell with the cooled lemon curd. Smooth the tops with the back of a spoon or an offset spatula.
Chill the tartlets in the refrigerator for at least an hour before serving. Optionally, garnish with a dollop of whipped cream, fresh berries, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
