Bright, buttery, and wonderfully zesty, Lemon Curd Tartlets are an absolute joy to make and eat! These adorable mini tarts pack a big flavor punch, balancing sweet pastry with tangy homemade lemon curd—perfect for sharing, parties, or treating yourself on a sunny afternoon.
Why You’ll Love This Recipe
- Incredible Zing: Each bite bursts with real lemon flavor, thanks to fresh juice and zest in the homemade curd.
- Showstopping Looks: Their petite size and golden centers make Lemon Curd Tartlets irresistible on any dessert table.
- Surprisingly Simple: Using ready-rolled shortcrust pastry speeds up prep, so you get bakery-quality results in your own kitchen.
- Perfect for Every Occasion: They’re equally charming at a brunch, afternoon tea, or as a sunny surprise treat for friends and family.
Ingredients You’ll Need
Delicious baking doesn’t have to be complicated—in fact, Lemon Curd Tartlets rely on a handful of everyday ingredients that each play a crucial part. Let’s walk through each one and spotlight what makes them special!
- Ready-rolled shortcrust pastry (2 packs, 320g each): A game-changer for speedy tartlets! It bakes into light, crisp shells and means you can skip the fuss of homemade dough.
- Medium lemons (4, juice and zest): Fresh lemons bring bold citrus tang and an irresistible, sunshiney aroma—don’t skip the zest for extra depth!
- Caster sugar (200g): Ultra-fine sugar dissolves easily and lends a gentle sweetness that lets the lemon shine.
- Medium eggs (4, room temperature): The not-so-secret secret to a silky, set lemon curd—the yolks add richness and structure.
- Unsalted butter (50g, room temperature): Butter brings glossy texture and a decadent, melt-in-your-mouth finish to the curd.
- Icing sugar (2 tbsp): A light dust transforms the tarts with a sweet, snowy finish—perfect for presentation.
Variations
The true beauty of Lemon Curd Tartlets is that they beg for a personal touch! Feel free to riff on the basic recipe and create your own signature twist—these little tarts are incredibly adaptable.
- Berry Burst: Add a few fresh raspberries or blueberries on top just before serving for a sweet-tart pop of color (and flavor!).
- Gluten-Free Shortcut: Use a store-bought gluten-free shortcrust pastry to easily make these tartlets coeliac-friendly.
- Orange Sunshine: Swap some of the lemon juice and zest for orange for a subtly sweeter, softer citrus flavor.
- Meringue Finish: Top with a swirl of toasted meringue for a mini lemon meringue pie effect.
How to Make Lemon Curd Tartlets
Step 1: Prepare the Pastry Cases
Start by generously buttering your mini cupcake tray—this ensures the tartlet cases pop out smoothly and beautifully golden. Unroll the shortcrust pastry packs and, using a 2-inch round cutter (or a flower-shaped cutter for extra flair), cut out circles and gently press them into the tray. Prick the bases with a fork, then chill for an hour so they hold their shape when baked.
Step 2: Bake the Tart Shells
Preheat your oven to 180°C fan (200°C conventional). Bake those chilled tart cases for 15 minutes until they’re crisp and just turning golden around the edges. Allow them to cool for 10 minutes before carefully nudging them from the tray onto a wire rack to cool completely—don’t rush this step!
Step 3: Make the Lemon Curd
While the pastry cools, make your lemon curd magic! Combine the zest and juice of all four lemons, caster sugar, and butter in a saucepan. Stir gently over medium-low heat until the butter is melted and everything is smooth and glossy. Whisk together three egg yolks plus one whole egg, then pour into the saucepan, whisking continuously as the mixture thickens to a luscious, silky curd (about 5-10 minutes). Strain through a sieve to keep things extra smooth, then let it cool slightly.
Step 4: Fill and Decorate
Once the cases and curd are cool, dust the shells with a generous swoosh of icing sugar. Spoon in the lemon curd right to the top, for glossy, sunshine-filled tartlets. Chill in the fridge to set, then serve whenever you’re ready to wow everyone!
Pro Tips for Making Lemon Curd Tartlets
- Chill for Shape: Don’t skip chilling the pastry in the tray before baking—this locks in crisp lines and prevents shrinking.
- Gentle Heat for Silky Curd: Keep your heat no higher than medium-low when making lemon curd—slow and steady wins the texture race.
- Strain for Smoothness: Pass finished curd through a sieve; it’s an extra minute, but gives that luscious, bakery-level finish.
- Assembly Timing: Let both shells and curd cool fully before filling so you avoid soggy bottoms and get neat, photogenic tartlets!
How to Serve Lemon Curd Tartlets
Garnishes
A flourish of icing sugar is classic, but why stop there? Try swirling whipped cream or pipe a mini meringue on top, then toast lightly for extra drama—edible flowers, fresh berries, or thin lemon slices are also perfect finishing touches for your Lemon Curd Tartlets.
Side Dishes
Lemon Curd Tartlets shine at tea time with a pot of Earl Grey, or as part of a dessert platter with chocolate-dipped strawberries, macarons, or shortbread cookies. Their zesty profile is amazing alongside creamy vanilla ice cream or yogurt, too!
Creative Ways to Present
Arrange your tartlets in neat circles on a pretty cake stand, cluster them in rustic baskets lined with parchment, or box them for a host gift. You can also stack them in glass jars layered with berries or edible petals for a picnic-ready treat that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Curd Tartlets in an airtight container in the fridge for up to 3 days. The pastry stays crisp, and the lemon curd keeps its bold flavor—just be sure the tartlets are well-chilled before stacking to avoid sticking.
Freezing
If you want to prep far ahead, freeze the empty pastry shells (well-wrapped) for up to a month. For filled tartlets, freeze individually on a tray, then transfer to a container—thaw overnight in the fridge and dust with fresh icing sugar before serving.
Reheating
Lemon Curd Tartlets are best enjoyed cold or at room temperature, but if you prefer a touch of warmth, let them sit out until the chill is gone—there’s no need to re-bake or microwave (which could make the curd runny).
FAQs
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Can I use store-bought lemon curd for Lemon Curd Tartlets?
Yes, in a pinch you can absolutely use good-quality store-bought lemon curd to save time. However, homemade lemon curd is extra vibrant, rich, and lets you control the level of tang and sweetness—so if you can, give it a try at least once!
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How do I prevent the pastry shells from shrinking?
Chilling the pastry cases in the tin for a full hour before baking is key. You can also use a fork to prick the bottoms and avoid stretching the dough as you press it into the cups for the best results.
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Can I make Lemon Curd Tartlets ahead of time?
Definitely! You can bake the tart shells and make the lemon curd up to 2 days in advance—store the shells in an airtight container and the curd in the fridge, then fill and decorate just before serving for perfect freshness.
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Can I make mini or full-size tartlets with this recipe?
Absolutely—the recipe is very versatile. Use a larger tart tin and adjust your baking times for a full-size tart, or a range of mini sizes for bite-sized treats. Just monitor the bake so the pastry is golden and the curd is just set.
Final Thoughts
If you love a dessert that radiates sunshine from the very first bite, Lemon Curd Tartlets deserve a spot on your table. There’s something so cheerful and shareable about these little tarts—give them a try, and watch everyone’s face light up!
Print
Lemon Curd Tartlets Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 12 tartlets
- Category: Baking
- Method: Oven
Description
Delight in these mini Lemon Curd Tartlets, featuring a buttery shortcrust pastry filled with tangy homemade lemon curd and topped with a dusting of icing sugar. These bite-sized treats are perfect for any occasion!
Ingredients
For the shortcrust pastry:
- 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) remove from the fridge 30 minutes before using
For the lemon curd:
- 4 medium Lemons juice and zest
- 200 g Caster sugar
- 4 medium Eggs room temperature
- 50 g Unsalted butter room temperature
For the decoration:
- 2 tbsp Icing sugar for dusting
Instructions
- Make the pastry cases – Generously grease a mini cupcake tray with butter. Unroll both packs of shortcrust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles. Press the pastry cases into the mini cupcake tray, prick the bottom with a fork, and place in the fridge for 1 hour. Bake at 180°C fan / 200°C conventional for 15 minutes until golden brown. Cool and remove from tray.
- Meanwhile make the lemon curd – Combine lemon zest, juice, caster sugar, and butter in a saucepan. Heat and stir until sugar dissolves. Whisk eggs and add to the saucepan. Cook, stirring, until thickened. Strain through a sieve and cool.
- Fill the lemon tartlets – Dust pastry cases with icing sugar, fill with lemon curd, and chill to set.
Nutrition
- Serving Size: 1 tartlet
- Calories: 215 kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
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