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Irresistible Homemade Lemon Curd Tartlets

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Bright, tangy lemon curd nestled in a crisp, buttery tart shell creates the perfect bite-sized dessert. This easy recipe uses simple ingredients and straightforward techniques for a refreshing treat.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g), sifted
  • Unsalted butter – ½ cup (115g), cold and cubed
  • Powdered sugar – ¼ cup (30g)
  • Salt – a pinch
  • Ice-cold water – 2-3 tablespoons
  • Fresh lemon juice – ½ cup (120ml), from about 3-4 lemons
  • Lemon zest – 1 tablespoon, finely grated
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 3, room temperature
  • Unsalted butter – 6 tablespoons (85g), cut into small pieces

Instructions

  1. Make the tart dough: Combine sifted flour, powdered sugar, and salt in a mixing bowl. Add cold, cubed butter and work into dry ingredients until mixture resembles coarse crumbs with some pea-sized bits.
  2. Add cold water: Drizzle in 2 tablespoons of ice-cold water and gently mix to bring dough together. Add more water if needed, but do not overwork. Form dough into flat disc, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare tart shells: Preheat oven to 350°F (175°C). Roll out chilled dough to about 1/8-inch thickness. Cut circles slightly larger than tartlet tins. Press dough into tins, trim excess, and prick bottoms with fork.
  4. Blind bake: Line shells with parchment and fill with pie weights or dried beans. Bake 12-15 minutes until edges turn golden. Remove weights and parchment, bake another 5 minutes until base is lightly golden and dry. Cool completely on rack.
  5. Make lemon curd: In saucepan, whisk sugar, eggs, lemon juice, and zest until smooth. Cook over low heat, stirring constantly, until thickened and coats back of spoon (8-10 minutes).
  6. Finish lemon curd: Remove from heat and whisk in butter pieces one at a time until melted and combined. Strain through fine sieve if desired. Let cool slightly.
  7. Assemble tartlets: Spoon or pipe lemon curd into cooled tart shells. Refrigerate at least 1 hour to set before serving.

Notes

Keep dough and hands cool when rolling to maintain flaky crust. Blind baking is crucial to prevent soggy crust. Use fresh lemons for best flavor. For dairy-free, substitute butter with coconut oil or vegan butter. Strain curd for silky texture. Do not overfill tartlets to avoid spills.

Nutrition

Keywords: lemon curd tartlets, lemon dessert, tartlets recipe, homemade lemon curd, easy dessert, bite-sized dessert, summer dessert

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