Easy Mini Lemon Curd Tartlets
Bright, zesty, and elegant! These Easy Mini Lemon Curd Tartlets have a buttery crust and tangy lemon filling, perfect for any occasion.
Equipment
- Large Mixing Bowl
- Pastry Cutter
- Plastic Wrap
- Oven
- Rolling Pin
- Round Cookie Cutter
- Tartlet Pans or Muffin Tin
- Fork
- Medium Saucepan
- Whisk
- Spoon or Offset Spatula
- Refrigerator
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup lemon juice freshly squeezed for best flavor
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter cut into pieces
- 2 lemons zest of
Instructions
Prepare the Tartlet Crust
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the softened butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add the egg yolk and cold water, stirring until the dough starts to come together. If the dough is too dry, add a little more water, one teaspoon at a time. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Shape and Bake the Tartlet Shells
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cookie cutter slightly larger than your mini tart pans or muffin tin cups, cut out circles of dough. Gently press the dough circles into the tartlet pans or muffin cups, ensuring the edges are smooth and even. Prick the bottoms with a fork to prevent puffing. Bake the shells for 12-15 minutes or until golden brown. Remove from the oven and let cool completely.
Make the Lemon Curd Filling
- In a medium saucepan, combine the lemon juice, granulated sugar, eggs, and lemon zest. Whisk continuously over medium heat until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Be careful not to let it boil to avoid curdling. Remove from heat and immediately whisk in the butter pieces until smooth and fully incorporated. Let the lemon curd cool slightly before filling the tartlets.
Assemble the Tartlets
- Once the tartlet shells are completely cooled, spoon the lemon curd into each shell, filling them nearly to the top. Smooth the surface with the back of a spoon or a small offset spatula. For an extra special touch, garnish with a little lemon zest or a thin lemon slice.
Chill and Serve
- Refrigerate the filled tartlets for at least one hour to let the lemon curd set. Serve chilled or at room temperature. These tartlets pair wonderfully with a cup of tea or a light sparkling wine.
Notes
- Handle the dough gently to keep the crust tender and flaky.
- Use freshly squeezed lemon juice for the best flavor and brightness.
- Allow tart shells to cool completely before adding lemon curd to avoid sogginess.
- You can prepare the dough up to two days ahead and keep refrigerated.
- Store leftover tartlets in an airtight container in the fridge for up to 3 days.