Description
Delight in creamy, tangy Lemon Curd Tartlets—bite-sized treats featuring a crisp, buttery crust and a luscious lemon curd filling. These refreshing tartlets are perfect for summer gatherings, easy to make with simple ingredients, and customizable to suit any preference.
Ingredients
For the Tart Shells
- All-Purpose Flour – 1 1/4 cups (150g)
- Cold Unsalted Butter – 1/2 cup (115g), cubed
- Granulated Sugar – 1/4 cup (50g)
- Salt – 1/4 teaspoon
For the Lemon Curd Filling
- Fresh Lemons (juice and zest) – 3 large
- Granulated Sugar – 3/4 cup (150g)
- Eggs – 3 large
- Cold Unsalted Butter – 6 tablespoons (85g)
- Salt – pinch
- Heavy Cream or Whipping Cream (optional) – 2 tablespoons
Instructions
- Prepare the Tart Shells: Mix cold butter into flour, sugar, and salt until the dough becomes crumbly. Press the dough evenly into tartlet pans or a mini muffin tin. Chill for at least 30 minutes to prevent shrinking during baking.
- Bake the Tart Shells: Preheat the oven to 350°F (175°C). Blind bake the shells using pie weights or dried beans for 12-15 minutes until lightly golden. Remove weights and cool completely before filling.
- Make the Lemon Curd: In a saucepan, whisk together lemon juice, zest, sugar, eggs, and a pinch of salt. Cook over medium-low heat, stirring constantly until thickened and coats the back of a spoon (about 8-10 minutes). Remove from heat and stir in butter until smooth and glossy. Let cool to room temperature.
- Fill the Tartlets: Spoon the cooled lemon curd into each tart shell, filling nearly to the top. Smooth the surface with the back of a spoon or spatula.
- Chill and Serve: Refrigerate the filled tartlets for at least 1 hour to let the curd set and enhance flavors. Serve chilled for a perfect summer treat.
Notes
- Use fresh lemons for the brightest flavor.
- Stir continuously while cooking lemon curd to prevent curdling.
- Chill dough thoroughly to avoid shrinking and ensure a flaky crust.
- Blind bake tart shells with weights to keep them flat and well-shaped.
- Cool tart shells completely before filling to avoid melting or watery curd.
Nutrition
- Serving Size: 1 tartlet
- Calories: 190
- Sugar: 15g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 60mg