Lemon Curd Tartlets – Buttery, Zesty & Irresistible!

These Lemon Curd Tartlets are delicate, buttery, and bursting with bright lemon flavor! Featuring a flaky homemade pastry shell filled with smooth, tangy lemon curd, these mini tarts are perfect for afternoon tea, brunch, or a refreshing dessert.

If you love citrus desserts that are both elegant and easy to make, these tartlets will quickly become a go-to favorite!

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Ingredients for Lemon Curd Tartlets

the Tartlet Shells:

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (30g) powdered sugar
• 1 egg yolk
• 1-2 tablespoons cold water

the Lemon Curd Filling:

• ½ cup (120ml) fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• ¾ cup (150g) granulated sugar
• 3 large eggs
• ½ cup (115g) unsalted butter, cubed

Garnishing (Optional):

• Powdered sugar
• Fresh berries (strawberries, raspberries, or blueberries)
• Whipped cream
• Lemon zest

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Kitchen Equipment Needed

• Tartlet tins or mini muffin pan
• Rolling pin
• Mixing bowls
• Whisk
• Saucepan
• Fine mesh strainer (for smooth curd)

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Step-by-Step Instructions

1. Make the Tartlet Shells

1. In a mixing bowl, combine flour and powdered sugar.
2. Add cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and 1 tablespoon cold water, mixing until a dough forms. Add more water if needed.
4. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

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2. Shape & Bake the Tartlets

1. Preheat oven to 350°F (175°C).
2. Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.
3. Cut out circles slightly larger than the tartlet molds and press them into the tins.
4. Prick the bottoms with a fork and chill for 10 minutes.
5. Bake for 12-15 minutes, or until golden brown. Let cool completely.

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3. Make the Lemon Curd

1. In a saucepan over medium-low heat, whisk together lemon juice, lemon zest, sugar, and eggs.
2. Stir continuously while adding cubed butter.
3. Cook for 8-10 minutes, stirring constantly, until thickened.
4. Strain through a fine mesh sieve for an ultra-smooth curd.
5. Let cool slightly before filling the tartlets.

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4. Fill & Chill the Tartlets

1. Spoon the lemon curd into the cooled tartlet shells.
2. Smooth the tops and refrigerate for 1-2 hours until set.

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5. Garnish & Serve

1. Dust with powdered sugar or top with fresh berries.
2. Serve chilled and enjoy!

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Expert Tips for the Best Lemon Curd Tartlets

Use cold butter for the pastry – This ensures a flaky, crisp tart shell.

Strain the lemon curd – This removes lumps for a silky-smooth texture.
Chill before serving – Helps the curd set for perfect tartlets.

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Common Mistakes to Avoid

Skipping the chilling step for the dough – This prevents shrinkage while baking.
Overcooking the lemon curd – Cook on low heat and stir continuously to avoid scrambled eggs.
Not pricking the pastry before baking – Prevents air bubbles in the shells.

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Serving and Presentation Ideas

• Pair with a cup of Earl Grey tea for a delightful tea-time treat.
• Garnish with edible flowers for an elegant touch.
• Drizzle with white chocolate for a sweet twist.

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How to Store & Reheat Leftovers

Storage:

• Store in an airtight container in the refrigerator for up to 3 days.

Freezing:

• Freeze unfilled tartlet shells for up to 1 month.
• Lemon curd can be stored in the fridge for up to 1 week.

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Variations and Substitutions

• Make it gluten-free – Use gluten-free all-purpose flour for the crust.
• Try different citrus flavors – Substitute lemon with lime, orange, or grapefruit.
• Use store-bought pastry – Save time by using pre-made mini tart shells.

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What to Serve with Lemon Curd Tartlets

• Vanilla ice cream or whipped cream
• Fresh fruit like strawberries or kiwi
• A refreshing iced tea or lemonade

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Frequently Asked Questions (FAQ)

Can I make the lemon curd in advance?

Yes! Lemon curd can be made up to a week ahead and stored in the fridge.

What type of butter is best for the crust?

Use unsalted, high-quality butter for a rich and flaky texture.

Do I have to bake the tartlets with weights?

No, but chilling before baking helps prevent puffing. If needed, use parchment paper and pie weights.

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Conclusion

These Lemon Curd Tartlets are buttery, tangy, and simply irresistible—perfect for spring gatherings, afternoon tea, or a light dessert. With crisp pastry and smooth, zesty lemon curd, they are as beautiful as they are delicious!

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more elegant dessert recipes!

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Calories Per Serving

Approximate Calories: 210 kcal per tartlet (based on 12 servings).

• Preparation Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 35 minutes
• Serves: 12 tartlets

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