These Lemon Curd Tartlets are mini bites of sunshine! Buttery, flaky tart shells are filled with luscious homemade lemon curd, making them the perfect balance of sweet and tangy. A stunning dessert for parties, afternoon tea, or a simple indulgent treat.
In a food processor, pulse the flour, butter, and sugar together until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again. Slowly add ice water, 1 tablespoon at a time, until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick.
Cut out circles to fit tartlet pans (2–3 inches in diameter) and press the dough into the pans. Trim excess. Prick the bottoms with a fork.
Line each shell with parchment and fill with pie weights. Bake for 10 minutes, remove weights, then bake 5–7 minutes more until golden. Cool completely.
In a heatproof bowl over a double boiler, whisk together the eggs, sugar, and lemon juice.
Cook while whisking constantly until the mixture thickens, about 10–12 minutes.
Remove from heat and stir in the butter and lemon zest until smooth. Let cool slightly.
Spoon or pipe the lemon curd into the cooled tart shells, smoothing the tops.
Optional: Garnish with fresh berries, powdered sugar, or whipped cream.