Lemon Curd Tartlets

Why You’ll Love This Recipe

Lemon curd tartlets offer the perfect balance of sweetness and tartness with their creamy lemon filling and crisp, buttery pastry. With only six ingredients and simple steps, these tartlets are not only easy to make but also beautifully presented—ideal for any special occasion or simply as a treat to brighten your day.

Ingredients

• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 200°C (180°C fan). Grease a mini cupcake tray generously with butter.
2. Unroll the shortcrust pastry and use a 2-inch round cutter or flower-shaped cookie cutter to stamp out circles or flower shapes.
3. Press the pastry into the tray, folding petals outward for flower shapes, and prick the bottom of each case with a fork. Chill the tray for 1 hour.
4. Bake the pastry for 15 minutes until golden brown. Let it cool for 10 minutes, then carefully release and cool completely on a wire rack.
5. Meanwhile, make the lemon curd by combining lemon juice, zest, sugar, and butter in a saucepan. Heat until melted and combined, then whisk in eggs until the mixture thickens. Strain the curd to remove zest and pips.
6. Spoon the cooled lemon curd into the pastry cases and dust with icing sugar before serving.

Servings and Timing

• Servings: 10-12 tartlets
• Prep time: 45 minutes
• Cook time: 15 minutes
• Chill time: 1 hour
• Total time: 2 hours

Variations

• Decorations: You can top your tartlets with whipped cream or fresh berries for a bit of added sweetness and color.
• Flavored curd: Substitute lemon with orange or lime for a unique citrus flavor.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 2-3 days. These tartlets are best enjoyed fresh but can be kept for a few days as long as the curd is stored properly.

FAQs

1. Can I use store-bought lemon curd instead of making my own?

Yes, you can use store-bought lemon curd, but homemade offers a fresher, more personalized taste.

2. How can I make these tartlets ahead of time?

You can make the pastry cases and lemon curd ahead of time, but fill the tartlets with curd just before serving to keep them fresh.

3. Can I freeze the tartlets?

You can freeze the baked pastry cases (without the curd). Fill them with curd when you’re ready to serve.

4. How do I prevent the pastry from shrinking during baking?

Chill the pastry cases for an hour before baking to help prevent shrinking.

5. Can I use puff pastry instead of shortcrust?

While you can use puff pastry, shortcrust offers a more delicate and crumbly texture that complements the lemon curd better.

6. How do I get the curd smooth?

Straining the lemon curd removes any clumps of zest or eggs, giving you a smooth, silky texture.

7. Can I use a larger tart pan?

Yes, you can use a larger tart pan, but the baking time may need to be adjusted depending on the size.

8. How do I prevent the tartlet shells from being soggy?

Bake the pastry until golden and fully cooked to avoid any sogginess when adding the curd.

9. Can I decorate these with fresh fruit?

Yes, fresh berries like raspberries or blueberries would make a lovely, colorful addition.

10. Is there a non-dairy version of the lemon curd?

You can make a non-dairy lemon curd by substituting butter with a plant-based alternative.

Conclusion

These lemon curd tartlets are a refreshing and elegant dessert that’s perfect for any occasion. With their flaky pastry and zesty curd, they offer a delightful burst of flavor that will impress anyone lucky enough to try them.