Easy Lemon Curd Tartlets That Taste Like Sunshine

There’s just something magical about the combination of buttery pastry and tangy citrus. These lemon curd tartlets are the kind of dessert that brightens up any occasion, whether you’re hosting a fancy brunch, bringing a treat to a party, or just enjoying a peaceful afternoon tea. With their crisp, golden crusts and silky-smooth lemon filling, they’re elegant, irresistible, and surprisingly simple to make.

You’ll love how easy this is! These mini lemon tartlets may look like something from a high-end bakery, but with just a few ingredients and some helpful tips, you’ll have a batch of bright, zesty delights ready in no time.

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

The beauty of these lemon tartlets is their simplicity. Each component is made with pantry staples, yet the final result is nothing short of spectacular.

For the Tart Shells:
You’ll make a classic shortcrust pastry from scratch. It’s easier than it sounds—especially if you use a food processor.

• All-purpose flour: Gives the shells structure and crispness.
• Unsalted butter: Use cold, cubed butter to achieve that flaky texture.
• Granulated sugar: Adds a subtle sweetness to the pastry.
• Egg yolk: Helps bind the dough while enriching its flavor.
• Ice water: Keeps the dough cool for better texture. Add slowly to prevent a sticky mess!

For the Lemon Curd:
This homemade lemon curd is what makes these tartlets shine—literally and figuratively.

• Fresh lemon juice: For a vibrant, tangy flavor. Don’t skimp on this—fresh is best!
• Lemon zest: Intensifies the citrus aroma. Use organic lemons if possible.
• Eggs: Provide the structure and help thicken the curd.
• Granulated sugar: Balances the tartness of the lemons.
• Unsalted butter: Adds richness and a silky finish to the curd.

Instructions

Make the Tart Shells
Start with the dough, which can be made ahead of time and chilled until you’re ready to roll.

1. In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse sand.
2. Add the egg yolk and pulse again. Slowly drizzle in ice water, just until the dough begins to clump together.
3. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
4. Once chilled, roll the dough on a lightly floured surface to about ⅛-inch thick. Cut out circles slightly larger than your tartlet pans (2–3 inches is perfect).
5. Gently press the dough into the pans, trimming any excess. Prick the bottoms with a fork to prevent puffing.
6. Line each shell with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10 minutes. Remove weights and bake for another 5–7 minutes until golden brown. Let cool completely before filling.

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Make the Lemon Curd
This step is pure therapy—stirring, smelling, watching the curd thicken to golden perfection.

1. In a heatproof bowl, whisk the eggs, sugar, and lemon juice together.
2. Place the bowl over a saucepan of simmering water (double boiler method). Whisk constantly for 10–12 minutes until the curd thickens and coats the back of a spoon.
3. Remove from heat and stir in butter and zest until fully melted and smooth.
4. Let the lemon curd cool slightly, then refrigerate to set—cover it with plastic wrap directly on the surface to prevent a skin from forming.

Assemble the Tartlets

1. Once the tart shells and curd are both cool, spoon or pipe the curd into each shell.
2. Smooth the tops with the back of a spoon or an offset spatula.
3. For a finishing touch, garnish with fresh berries, a dusting of powdered sugar, or a swirl of whipped cream.

That’s it—you’ve created mini lemon curd tartlets that are as beautiful as they are delicious!

Tips and Tricks

• Use a zester or microplane to zest lemons easily without the bitter white pith.
• Chill your dough well to keep the butter cold. This results in flakier, crispier tart shells.
• Cook your curd slowly over low heat. Rushing it can cause it to curdle. Stir constantly for a silky-smooth finish.
• Use a piping bag or zip-top bag with the corner snipped off to fill the tartlets neatly. It’s faster and more precise than using a spoon.
• Taste as you go. If you love it extra tart, add a bit more zest or reduce the sugar slightly.

Serving Suggestions

These tartlets are incredibly versatile and look great on any dessert table.

• Afternoon Tea: Pair them with hot Earl Grey or chamomile tea.
• Dessert Platter: Arrange with mini cheesecakes and fruit cups for variety.
• Brunch: Serve alongside croissants and fresh fruit salad for a light yet indulgent finish.
• Dinner Parties: Plate one or two tartlets with a drizzle of raspberry coulis or a dollop of mascarpone.

You can even freeze unfilled tart shells and lemon curd separately, making last-minute entertaining a breeze.

Storage Instructions

• Refrigerator: Store filled tartlets in an airtight container for up to 3 days.
• Freezer: Freeze the unfilled tart shells for up to 3 months. Wrap tightly in plastic and foil.
• Lemon Curd: Can also be frozen in a sealed container for up to 3 months. Defrost in the refrigerator overnight.
• Serving: These are best enjoyed cold or at room temperature. No reheating necessary.

Delicious Variations

Want to put your own twist on these tartlets? Here are a few ideas:

• Berry Lemon Tartlets: Top with a raspberry, blueberry, or slice of strawberry.
• Toasted Coconut: Sprinkle with coconut flakes for added texture.
• Chocolate Crust: Swap the plain shortcrust for a chocolate one for a deeper flavor contrast.
• Lemon Meringue Style: Add a swirl of toasted meringue on top with a kitchen torch.
• Mini Cheesecake Layer: Add a thin cheesecake filling under the lemon curd for extra indulgence.

Frequently Asked Questions

Can I use store-bought tart shells?
Yes! They save time and work well. Just bake according to the package instructions before filling.

Can I make the lemon curd ahead of time?
Absolutely. It keeps well in the fridge for up to a week. Perfect for prepping in advance.

How do I keep the tart dough from shrinking?
Make sure not to overwork the dough, chill it thoroughly, and don’t skip the pie weights when blind-baking.

What’s the best way to zest lemons?
Use a microplane grater for fine, fluffy zest. It blends seamlessly into the curd and packs a citrusy punch.

Can I make a full-size tart instead?
Yes! Use the same crust and curd recipe in a 9-inch tart pan. Bake the crust for 5–10 minutes longer.

Can I double the recipe?
Of course. This recipe scales well. Just double each ingredient and make sure you have enough tart pans.

Can I use bottled lemon juice?
While fresh juice is preferred for flavor, bottled lemon juice can work in a pinch. Look for high-quality options with no additives.

The Final Verdict

If you’re looking for a show-stopping dessert that’s simple, bright, and bursting with citrus flavor, these easy lemon curd tartlets are the answer. They’re light, fresh, and full of personality—just like your best homemade desserts should be.

With every bite, you get a buttery crunch followed by a silky-smooth, tangy filling that melts in your mouth. Whether you’re hosting, gifting, or treating yourself, this recipe will quickly become a favorite in your kitchen. Give it a try—you won’t regret it!