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Creamy Lemon Curd Tartlets

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These creamy lemon curd tartlets offer a perfect balance of tangy and sweet with a buttery, crisp tart shell and ultra-creamy lemon curd filling. Quick and easy to make, they are ideal for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 1–2 tablespoons ice water (if needed)
  • Pinch of salt
  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • Pinch of salt
  • Optional Garnish: Fresh mint leaves
  • Optional Garnish: Powdered sugar for dusting
  • Optional Garnish: Thin lemon slices or twists

Instructions

  1. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and blend until the mixture resembles coarse crumbs.
  2. Stir in the egg yolk, then add ice water one tablespoon at a time until the dough starts to clump together. Do not overwork.
  3. Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Lightly butter tartlet pans or line muffin tin cups with parchment.
  5. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into rounds slightly larger than tart pans and press into pans, trimming excess.
  6. Line tart shells with parchment and fill with pie weights or dried beans. Bake for 12-15 minutes, remove weights and parchment, then bake another 5-7 minutes until golden. Cool completely.
  7. In a heatproof bowl, whisk eggs, sugar, lemon juice, zest, and salt until smooth. Place over simmering water and cook, stirring constantly, until thickened (about 10 minutes).
  8. Remove from heat and stir in butter pieces until melted. Strain lemon curd through a fine mesh sieve and let cool slightly.
  9. Spoon warm lemon curd into cooled tart shells generously but not overfilled.
  10. Refrigerate filled tartlets for at least 2 hours until curd is set and creamy.
  11. Before serving, dust with powdered sugar and garnish with fresh mint or lemon twists.

Notes

Stir constantly while cooking lemon curd to avoid scrambled eggs. Chill dough properly to prevent shrinking and cracking. Lightly dust flour when rolling dough to avoid toughness. Poke tart shell base if puffing during blind baking. Use fresh lemon zest for best flavor. Brush tart edges with egg wash for glossy finish. Lemon curd can be made ahead and stored in fridge. Store tartlets in airtight container in fridge up to 3 days. Freeze tart shells separately, do not freeze filled tartlets.

Nutrition

Keywords: lemon curd tartlets, lemon dessert, creamy lemon tart, easy lemon tartlets, zesty dessert, tart shell, lemon curd recipe

Find it online: https://atomicbite.com/creamy-lemon-curd-tartlets-recipe-easy-perfect-zesty-dessert/