Description
Bright, buttery, and tangy, these Lemon Curd Tartlets combine crisp pastry shells with silky smooth lemon curd for a refreshing and elegant dessert.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup granulated sugar (for crust)
- 1 egg yolk
- 2–3 tablespoons ice water
- 3 fresh lemons (zested and juiced, about 1/2 cup juice)
- 3/4 cup granulated sugar (for curd)
- 3 large eggs
- 1/4 cup unsalted butter (softened)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Your Equipment: Heat the oven to 350°F (175°C) and prepare tartlet pans or a muffin tin.
- Combine Ingredients: In a bowl, mix flour, sugar, butter, and egg yolk. Add ice water until a dough forms.
- Prepare Your Cooking Vessel: Roll out the dough, cut into circles, and press gently into tartlet pans. Prick the bottoms with a fork.
- Assemble the Dish: Bake tart shells for 12–15 minutes until lightly golden, then let cool.
- Cook to Perfection: For the curd, whisk lemon juice, zest, sugar, and eggs in a saucepan over low heat. Stir until thickened, about 8–10 minutes. Remove from heat and stir in butter.
- Finishing Touches: Strain the curd for smoothness, then spoon into cooled tart shells.
- Serve and Enjoy: Chill slightly, dust with powdered sugar if desired, and serve fresh.
Notes
- Chill pastry dough before rolling for a crisp crust.
- Always zest lemons before juicing for best flavor.
- Strain the lemon curd to achieve silky smoothness.
- Prepare shells and curd in advance for quicker assembly.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 15g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon tartlets, lemon curd dessert, citrus tart recipe, mini tarts, afternoon tea dessert