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Lemon Curd Tartlets

Lemon Curd Tartlets

Lemon Curd Tartlets are a delightful fusion of buttery pastry and tangy lemon curd, making them a perfect treat for any occasion. These charming mini desserts are not only easy to prepare with just six ingredients but also allow for creative presentation—shape them into whimsical flower designs for a touch of elegance. Ideal for celebrations like Mother’s Day or Easter, these tartlets brighten up any afternoon tea spread. With their zesty flavor and beautiful appearance, they’re sure to impress your guests while being simple enough for beginner bakers.

  • Total Time: 45 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 2 packs ready-rolled shortcrust pastry (320g each)
  • 4 medium lemons (juice and zest)
  • 200g caster sugar
  • 4 medium eggs (room temperature)
  • 50g unsalted butter (room temperature)
  • 2 tbsp icing sugar (for dusting)

Instructions

  1. Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface to about 3mm thick.
  2. Cut circles from the pastry and fit them into a tartlet tin, pricking the bases with a fork.
  3. Bake the pastry shells for about 15 minutes until golden brown; let cool completely.
  4. In a mixing bowl, whisk eggs and sugar until pale, then add lemon zest, juice, and butter. Mix well.
  5. Cook the mixture in a saucepan over low heat, stirring continuously until it thickens enough to coat the back of a spoon (about 10 minutes).
  6. Pour the lemon curd into cooled tartlet shells and refrigerate for at least an hour before serving.
  7. Dust with icing sugar just before serving.
  • Author: Natalia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 10g
  • Sodium: 30mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 60mg

Keywords: Use fresh lemons for the best flavor; avoid bottled juice. Chill pastry shells before baking to prevent shrinkage. Ensure the lemon curd cools completely before filling to maintain texture.