Lemon tartlets are delightful mini desserts featuring a buttery, flaky pastry shell filled with a smooth, tangy lemon curd. These bite-sized treats are perfect for any occasion, offering a balance of sweetness and citrusy zest in every bite. Whether served at a party, afternoon tea, or as a refreshing dessert, they are sure to impress.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The combination of a crisp, buttery crust with a rich and tangy lemon filling creates a harmonious taste.
- Elegant and Bite-Sized: These small treats are great for serving at gatherings without the need for slicing.
- Easy to Make Ahead: Both the tart shells and lemon curd can be prepared in advance.
- Customizable: You can experiment with different crusts, fillings, and toppings to suit your preference.
- Ideal for Any Occasion: Whether casual or formal, lemon tartlets make a beautiful addition to any dessert table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Shells:
- All-purpose flour
- Unsalted butter (cold and cubed)
- Powdered sugar
- Egg yolk
- Cold water
- Salt
For the Lemon Curd Filling:
- Fresh lemon juice
- Lemon zest
- Granulated sugar
- Eggs
- Egg yolks
- Unsalted butter
Directions
-
Prepare the Tart Shells:
- In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, then pulse again until the dough starts to come together.
- Transfer the dough onto a lightly floured surface and knead briefly. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough and cut into circles slightly larger than your tartlet molds.
- Press the dough into the molds, trim the edges, and prick the bottoms with a fork.
- Bake for 10–12 minutes or until lightly golden. Let cool before filling.
-
Make the Lemon Curd:
- In a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, eggs, and egg yolks.
- Stir continuously until the mixture thickens, about 8–10 minutes.
- Remove from heat and add butter, stirring until smooth.
- Strain the curd through a fine-mesh sieve to remove any lumps. Let it cool slightly.
-
Assemble the Tartlets:
- Spoon the lemon curd into the cooled tartlet shells.
- Refrigerate for at least 1 hour to allow the filling to set.
-
Serve and Enjoy:
- Garnish with powdered sugar, whipped cream, or fresh berries before serving.
Servings and Timing
- Servings: Approximately 12 tartlets
- Preparation Time: 20 minutes
- Chilling Time: 30 minutes
- Cooking Time: 20 minutes
Variations
- Meringue Topping: Add a layer of toasted meringue on top for a lemon meringue tartlet variation.
- Gluten-Free Crust: Use a gluten-free flour blend in the pastry dough.
- Berry Infusion: Mix in raspberry or blueberry puree with the lemon curd for a fruity twist.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the tartlets for an elegant touch.
- Nutty Crust: Replace part of the flour with finely ground almonds or pecans for added flavor.
Storage/Reheating
- Refrigeration: Store lemon tartlets in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the tart shells separately for up to 2 months. Thaw before filling with lemon curd.
- Reheating: These tartlets are best served chilled or at room temperature. If needed, allow them to sit at room temperature for 10–15 minutes before serving.
FAQs
How do I prevent my tart crust from shrinking?
Chilling the dough before rolling and pressing it into the molds helps prevent shrinkage. Additionally, using pie weights during baking can keep the crust from puffing up.
Can I use store-bought tart shells?
Yes, if you’re short on time, pre-made tart shells work well. Simply fill them with homemade lemon curd for a quick dessert.
How do I make the lemon curd smooth and lump-free?
Straining the curd through a fine-mesh sieve after cooking removes any bits of cooked egg, ensuring a silky texture.
Can I make the lemon curd in advance?
Yes, lemon curd can be made up to a week in advance and stored in the refrigerator in an airtight container.
Can I make these tartlets without eggs?
For an egg-free version, try using a cornstarch-based lemon filling instead of traditional lemon curd.
What can I use instead of butter in the curd?
Coconut oil or dairy-free margarine can be substituted for butter to make the recipe dairy-free.
How do I get a stronger lemon flavor?
Increase the amount of lemon zest or add a bit of lemon extract to intensify the citrus taste.
Can I make mini lemon tartlets in a muffin tin?
Yes, you can use a mini muffin tin to shape and bake the tart shells if you don’t have tartlet molds.
What toppings go well with lemon tartlets?
Whipped cream, fresh berries, mint leaves, or a dusting of powdered sugar complement the tart flavor beautifully.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Conclusion
Lemon tartlets are the perfect combination of buttery pastry and luscious lemon curd, making them a delightful treat for any occasion. With a crisp crust and smooth citrus filling, these bite-sized desserts are sure to impress. Whether you follow the classic recipe or experiment with variations, these tartlets will become a favorite in your dessert repertoire. Enjoy them fresh and chilled for the best flavor and texture!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
These homemade lemon tartlets are the perfect balance of sweet and tangy, featuring a buttery, flaky crust and a silky lemon curd filling. They’re great for parties, afternoon tea, or any dessert table!
Ingredients
- For the tart crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 2 tbsp ice-cold water
- For the lemon filling:
- 3/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- For garnish:
- Powdered sugar
- Lemon slices
Instructions
- Prepare the tart crust: In a food processor, mix flour, powdered sugar, and butter until crumbly. Add egg yolk and water, pulsing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough and cut into tartlet molds. Bake for 12–15 minutes or until golden.
- Make the filling: Whisk lemon juice, zest, sugar, and eggs in a saucepan over low heat. Stir in melted butter and cook until thickened. Strain for a smooth texture.
- Fill the tart shells with the lemon mixture and chill for 1 hour.
- Dust with powdered sugar and top with lemon slices before serving.
Notes
- Use fresh lemons for the best flavor.
- Chill the tarts before serving for a firmer texture.
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