introduction
Lemon Curd Tartlets are small tarts with bright lemon curd in a crisp pastry shell. They are easy to make and taste fresh. If you like quick lemon dishes, try the 30-minute lemon chicken for a savory lemon idea.
why make this recipe
Make these tartlets because they are simple, fast, and use few ingredients. They are perfect for parties, afternoon tea, or a small dessert. The tartlets balance sweet and tart flavors. They also look pretty on a plate. Serve them with a light drink like a raspberry lemon drop martini for a lemon theme.
how to make Lemon Curd Tartlets
Ingredients :
- 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) (remove from the fridge 30 minutes before using)
- 4 medium Lemons (juice and zest)
- 200 g Caster sugar
- 4 medium Eggs (room temperature)
- 50 g Unsalted butter (room temperature)
- 2 tbsp Icing sugar (for dusting)
Directions :
- Make the pastry cases: roll and press the ready-rolled pastry into tartlet tins, trim edges, prick bases, and blind-bake until golden.
- Meanwhile make the lemon curd: whisk lemon juice, zest, sugar and eggs in a pan, cook gently until thick, then stir in butter until smooth and cool.
- Fill the lemon tartlets: spoon or pipe cooled curd into the baked pastry cases, chill to set, and dust with icing sugar before serving.
how to serve Lemon Curd Tartlets
Serve chilled or at room temperature. Dust with icing sugar just before serving. Add a raspberry or mint leaf on top for colour. Serve on a small plate, two per person is a nice portion.
how to store Lemon Curd Tartlets
Store in an airtight container in the fridge for up to 3 days. If the pastry softens, store curd and shells separately and fill before serving. Do not freeze filled tartlets; freezing can change the texture.
tips to make Lemon Curd Tartlets
- Use room temperature eggs and butter for a smooth curd.
- Cook curd gently over low heat and stir constantly to avoid curdling.
- Cool curd before filling to stop it running out of the pastry.
- Blind-bake pastry well so bottoms stay crisp.
- Use a sieve to remove any lumps in the curd for a silky finish.
variation (if any)
- Top with a small meringue and briefly torch for a lemon meringue tartlet.
- Add a thin layer of jam or raspberry in the pastry before filling for a fruit twist.
- Make mini tartlets in a muffin tray for bite-size sweets.
FAQs
Q: Can I make lemon curd ahead?
A: Yes. Keep lemon curd in a sealed jar in the fridge for up to 1 week.
Q: Can I use store-bought lemon curd?
A: Yes. Store-bought curd works fine and saves time.
Q: How do I keep the pastry crisp?
A: Blind-bake the shells and cool them fully. Store filled tartlets in the fridge but eat within 2–3 days.
Q: Can I freeze the pastry shells?
A: Yes. Freeze baked shells, then thaw and fill when needed.
Conclusion
For another lemon tartlet method and tips, see this detailed recipe for Lemon Tartlets Recipe with the BEST Lemon Curd – A Side of Sweet. For more baking ideas and step-by-step photos, try Lemon Curd Tartlets – A Baking Journey.
Lemon Curd Tartlets
Ingredients
Method
- Roll and press the ready-rolled pastry into tartlet tins, trim edges, prick bases, and blind-bake until golden.
- Whisk lemon juice, zest, sugar, and eggs in a pan, cook gently until thick, then stir in butter until smooth and cool.
- Spoon or pipe cooled curd into the baked pastry cases, chill to set, and dust with icing sugar before serving.