Lemon Curd Tarts

 

These Lemon Curd Tarts are a yummy and elegant dessert perfect for parties or tea time. They’re buttery, crispy, and bursting with tangy lemon flavor. Made with homemade pastry and creamy lemon curd, these Mini Lemon Tarts are a delightful treat!

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Delight in the refreshing tartness of our Lemon Curd Tarts, perfect for brightening up any occasion with their zesty flavor. Picture delicate tart shells filled with smooth and tangy lemon curd, made from freshly squeezed lemon juice, zest, eggs, and sugar. Each bite is a burst of citrusy goodness, with the bright and vibrant flavor of the lemon curd perfectly balanced by the buttery richness of the tart crust. Whether enjoyed as a light and refreshing dessert or as a sweet treat for afternoon tea, our Lemon Curd Tarts are sure to impress with their simple elegance and delicious taste.

WHY YOU WILL LOVE THIS RECIPE

Who doesn’t enjoy a tangy Lemon Tart? This timeless dessert always brings joy to everyone’s taste buds. These Lemon Curd Tarts are perfect for those craving a bite-sized treat for parties or afternoon tea. They’re also ideal for holiday celebrations!

This recipe is quite simple to make. You can prepare both the pastry and the curd ahead of time and then assemble them on the day you plan to serve them, which is very convenient. You can enjoy these Tarts as they are, or add a touch of meringue to create Mini Lemon Meringue Tarts. You can also scale up the recipe to make a larger Lemon Curd Tart version. These Tarts are a must-have for any party, holiday gathering, or get-together!

To make these super easy Mini Lemon Tarts, you’ll only need a few basic ingredients:

For the Shortcrust Pastry:

  • Dry Ingredients: Plain/AP Flour, Salt, and Icing Sugar (or Powdered Sugar).
  • Wet Ingredients: Very cold Unsalted Butter and a medium-sized Egg (at room temperature).
  • You can also add lemon zest to the pastry for an extra lemony flavor boost!

For the Lemon Curd:

  • Eggs: Yolks only, at room temperature.
  • Lemon: Both Juice and Zest. Fresh lemon juice is preferred, but bottled lemon juice works too.
  • Sugar: Caster/Fine Granulated White Sugar.
  • Butter: Unsalted and at room temperature. Make sure it’s not too cold to prevent the curd from splitting when you add it to the pot.

Here are some tips for making perfect lemon curd Tarts:

  • Cook the curd on very low heat to prevent overcooking the eggs or burning the curd. It might take longer, but your lemon curd will be smooth without any lumps.
  • Chill the Tarts in the fridge for at least 2 to 3 hours so the curd can set properly. If you don’t chill them long enough, the curd might be too runny and leak out of the shells when you bite into them.
  • You can make both the tartlet shells and the curd ahead of time and assemble them a few hours before serving. Store the tartlet shells at room temperature for up to 2 days and the lemon curd in the fridge for up to 3 days. Before filling the tart crusts, gently warm up the curd to loosen it, then refrigerate again for 2 to 3 hours to set.
  • Experiment with different citrus flavors by replacing the lemon with Meyer lemons, oranges, limes, or your favorite citrus fruit.
  • Use a mini muffin pan instead of a regular muffin pan to make bite-sized desserts. If using a mini muffin pan, roll the pastry thinner for best results.

RECIPE FAQS

Can I use pre-made Tart Shells?
Yes, you can use store-bought tartlet shells to make these Lemon Butter Tarts, although I always suggest making your own pastry for better flavor.

Can I use store-bought Lemon Curd?
You can definitely make these Lemon Tarts using a jar of Lemon Curd from the supermarket. However, I personally prefer making my own Lemon Curd so I can adjust the level of sweetness and tanginess to suit my taste preferences.

Can these mini lemon tarts be made in advance?
You can prepare both the pastries and the curd ahead of time and assemble them a few hours before serving. The baked crusts can be stored at room temperature for up to 2 days, while the curd can be refrigerated for up to 3 days. Just fill the tart crusts with the curd 2 to 3 hours before serving and chill them in the fridge until set.

STORING & FREEZING

  • As mentioned earlier, you can store the unfilled crusts at room temperature for up to 2 days and the curd in the fridge for 3 days. Once assembled, the lemon curd Tarts should be refrigerated and will remain crispy for 2 days.
  • You can freeze the tartlet crusts, either raw or baked, but I don’t recommend freezing the filled tarts or the lemon curd.

Love lemons? Be sure to check out these other delicious lemon recipes!

Lemon Brownies

Lemon Cheesecake

Lemon Crinkle Cookies

Lemon Blueberry Cake

 

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