Name: Lemon Curd Tartlets Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/4 teaspoon salt; 1/2 cup cold unsalted butter, cut into small cubes; 1–2 tablespoons cold water; 1 cup lemon curd (store-bought or homemade); 1/2 cup heavy whipping cream; 1 tablespoon granulated sugar; Fresh berries or mint leaves (optional, for garnish)

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Bright, tangy, and downright irresistible, Lemon Curd Tartlets are the kind of dessert that stop people in their tracks—a flaky, buttery crust filled with luscious lemon curd, crowned with clouds of whipped cream and a sprinkle of vibrant fruit. These adorable mini tartlets pack a punch of citrus flavor and effortless elegance, making them a favorite for parties, brunches, or even as a much-deserved treat when you need a lift. Whether you use gently homemade or high-quality store-bought lemon curd, you’ll find every bite is bursting with sunshine and joy.

Lemon Curd Tartlets Recipe - Recipe Image

Ingredients You’ll Need

With Lemon Curd Tartlets, every ingredient does its part—transforming a handful of basic staples into a dessert that tastes like pure luxury. From the tender crust to the vibrant curd and lush cream, here’s what you’ll need and why it matters:

All-purpose flour: The foundation of our buttery, melt-in-your-mouth tartlet shells. Use a light hand to keep them tender.
Powdered sugar: Lends subtle sweetness and helps the crust achieve that delicate, sandy texture.
Salt: Just a pinch balances the rich flavors and heightens the zesty lemon curd.
Cold unsalted butter: Absolutely essential for a flaky crust—keep it chilled for the best texture!
Cold water: Added a tablespoon at a time; it brings the dough together without making it tough.
Lemon curd: The soul of Lemon Curd Tartlets—bright, tangy, and ideally homemade, but store-bought works in a pinch.
Heavy whipping cream: Whipped into soft peaks, it provides an airy counterpoint to the rich curd.
Granulated sugar: Sweetens the whipped cream and gives it just the right amount of structure.
Fresh berries or mint leaves: Optional but recommended for a burst of color and a delightful finishing touch.

How to Make Lemon Curd Tartlets

Step 1: Make the Tartlet Dough

Start by combining the flour, powdered sugar, and salt in a large mixing bowl. Cut in the cold, cubed butter with a pastry cutter (or your fingertips for that homespun touch) until you’re left with a mixture that looks like coarse, sandy crumbs. Gently drizzle in cold water, one tablespoon at a time, just until the dough starts to come together. Be careful not to overwork it—the less you fuss, the flakier your shells will be!

Step 2: Shape and Bake the Shells

Divide the dough into 12 even balls, then press each into a mini tart pan or muffin tin, making sure to form a compact, even layer along the bottom and up the sides. Prick the bottoms gently with a fork to prevent puffing. Bake in a preheated 350°F (175°C) oven for about 12 to 15 minutes, until the edges turn lightly golden. Set aside to cool completely—you want crisp shells ready to cradle that luscious lemon filling.

Step 3: Fill with Lemon Curd

Once the tartlet shells are fully cooled, spoon about one tablespoon of lemon curd into each shell. Don’t overfill; the beauty of Lemon Curd Tartlets is that perfect bite of tartness balanced with tender pastry. Smooth the tops for that gorgeous, glossy finish (and a professional look, too!).

Step 4: Whip the Cream Topping

In a cold mixing bowl, pour in the heavy whipping cream and sprinkle in the granulated sugar. Whip with a hand mixer or a sturdy whisk until you get soft peaks—the cream should hold its shape but still look smooth and elegant. For more zing, fold in a little lemon zest if you like.

Step 5: Assemble and Chill

Spoon or pipe a generous dollop of whipped cream onto each tartlet. If you’re feeling fancy (and who isn’t, when making Lemon Curd Tartlets?), top with fresh berries or a sprig of mint. Chill the finished tartlets in the refrigerator until ready to serve, and watch them disappear as soon as they hit the table!

How to Serve Lemon Curd Tartlets

Garnishes

Garnishes can turn Lemon Curd Tartlets from delightful to extraordinary. A scatter of fresh raspberries, blueberries, or sliced strawberries adds color and an extra pop of freshness. Mint leaves bring a verdant contrast that looks beautiful against the sunny yellow curd. If you want to get even fancier, a twist of candied lemon peel or a dusting of powdered sugar will really make these tartlets sing.

Side Dishes

Pairing is half the fun! These tartlets shine beside a cup of hot tea or a glass of sparkling Prosecco. For a brunch spread, serve them alongside scones, finger sandwiches, or a berry salad. They also make a lovely end to a light meal, where their vibrant citrus flavor can really stand out.

Creative Ways to Present

For a stunning dessert display, arrange Lemon Curd Tartlets on a cake stand or tiered platter, alternating with other petite treats like chocolate truffles or macarons. You can nestle each tartlet in a mini cupcake wrapper for easy handling, or, for a fun party twist, offer a “decorate your own” bar with bowls of berries, whipped cream, and edible flowers so guests can personalize their desserts.

Make Ahead and Storage

Storing Leftovers

If you have any tartlets left (a rare occurrence!), place them in an airtight container in the refrigerator. The tartlet shells stay crisp for about 24 hours after filling, so try to enjoy them promptly for the best texture and flavor.

Freezing

You can absolutely freeze the baked tartlet shells—just cool them completely, store in a well-sealed container, and freeze for up to a month. When you’re ready, thaw at room temperature and fill with fresh lemon curd and cream. Freezing assembled Lemon Curd Tartlets isn’t recommended since the cream and curd lose their texture when thawed.

Reheating

Reheating isn’t necessary for these tartlets—they’re best served chilled or at cool room temperature. If your shells feel a bit soft after storing, you can crisp empty, unfilled shells in a 300°F oven for 5 minutes before filling.

FAQs

Can I use store-bought lemon curd for Lemon Curd Tartlets?

Absolutely! Store-bought lemon curd is a great time-saver and works beautifully here. Just choose a brand with a fresh, tart flavor and creamy texture for best results.

What’s the best way to transport Lemon Curd Tartlets?

Arrange tartlets in a shallow, airtight container with a flat bottom. Place a layer of parchment between stacked layers, and keep cold until serving. Wait to add berries or mint until just before presenting.

Can I make the tartlet shells ahead of time?

Yes, you can bake the shells up to two days ahead. Store them in an airtight container at room temperature. Fill with lemon curd and whipped cream the day you plan to serve them for maximum crispness.

Is it possible to make a gluten-free version of Lemon Curd Tartlets?

Definitely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The results are delightfully similar—just be gentle when working with gluten-free dough as it can be more delicate.

How do I know when the whipped cream is ready?

Keep an eye out for soft peaks: when you lift the whisk, the cream should hold a gentle shape that flops over softly. Over-whipping turns it grainy, so stop as soon as it looks pillowy and smooth.

Final Thoughts

There’s something utterly joyful about sharing Lemon Curd Tartlets—their little golden shells and tangy-sweet filling have a way of making any day feel special. I hope they bring as much sunshine to your kitchen as they do to mine. Give these a try and let yourself savor every last citrusy bite!

Lemon Curd Tartlets Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 tartlets 1x
Diet: Vegetarian

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Description

Delight your taste buds with these exquisite Lemon Curd Tartlets. A buttery crust filled with tangy lemon curd, topped with fluffy whipped cream and fresh berries. These mini treats are perfect for any occasion!

Ingredients

Scale

For the crust:

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1–2 tablespoons cold water

For the filling and garnish:

1 cup lemon curd (store-bought or homemade)
1/2 cup heavy whipping cream
1 tablespoon granulated sugar
Fresh berries or mint leaves (optional, for garnish)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the crust: In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water until the dough holds together. Divide into 12 portions, press into mini tart pans, and bake until golden.
Fill the tartlets: Spoon lemon curd into each shell.
Whip the cream: Whip the cream with sugar until soft peaks form.
Assemble: Top each tartlet with whipped cream and garnish with berries or mint.
Chill: Chill until ready to serve.