Bright, tangy and perfectly portioned, these small tarts are a sunny finish to any meal. The buttery shortcrust shells cradle a silky lemon curd that sets firm but stays creamy, making Lemon Curd Tartlets ideal for parties or a quick weeknight dessert. For a light savory contrast on the table, try this garlic lemon orzo recipe alongside them.
Why You’ll Love This Lemon Curd Tartlets
- Bright, zesty lemon flavor balanced by a rich, buttery filling.
- Quick to make with ready-rolled shortcrust pastry for easier prep.
- Perfectly portioned for parties, lunchboxes, or dinner-party desserts.
- Keeps well in the fridge so you can make ahead and save time.
- Family-friendly and impressive without complicated techniques.
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Ingredients Needed
- Pastry
- 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) (remove from the fridge 30 minutes before using)
- Citrus & Sugar
- 4 medium Lemons (juice and zest)
- 200 g Caster sugar
- Eggs & Fat
- 4 medium Eggs (room temperature)
- 50 g Unsalted butter (room temperature)
- Finishing
- 2 tbsp Icing sugar (for dusting)
Step-by-Step Instructions
- Make the pastry cases: Preheat oven to 375°F, cut rounds from the pastry and press into 12 tartlet tins, trim edges and chill for 10 minutes.
- Make the pastry cases (blind bake): Line with parchment, add baking weights, bake 12–15 minutes until set, remove weights and bake 3–5 more minutes until lightly golden; cool.
- Meanwhile make the lemon curd: Whisk eggs, caster sugar, lemon zest and lemon juice in a saucepan over low heat until it thickens, stirring constantly.
- Meanwhile make the lemon curd (finish): Remove from heat and stir in butter until smooth, then strain for extra silkiness and let cool slightly.
- Fill the lemon tartlets: Spoon the curd into cooled pastry shells, smooth the tops and chill for at least 1 hour to set.
- Fill the lemon tartlets (serve): Dust with icing sugar just before serving and arrange on a platter.
Serving Suggestions Lemon Curd Tartlets
- Top with a few raspberries or a swirl of whipped cream for extra indulgence.
- Serve with a pot of Earl Grey or a citrusy iced tea for a refreshing pairing.
- Add toasted almonds or a mint leaf for a pretty garnish and crunch.
- For a savory-sweet combo at brunch, pair with garlic butter lemon orzo on the side.
- Plate on mini doilies for a charming tea-party presentation.
Tips for Success Lemon Curd Tartlets
- Use room-temperature eggs and butter so the curd emulsifies smoothly without splitting.
- Strain the curd through a fine sieve to remove any cooked egg bits for a silky finish.
- Chill pastry cases before blind baking to prevent shrinking and keep crisp edges.
- Store tartlets in an airtight container in the refrigerator for up to 4 days.
- Reheat briefly at low heat if you prefer the curd slightly warm before serving.
Variations
Here are a few easy ways to change it up:
- Berry Twist: Spoon raspberry jam into the base before filling with lemon curd for a fruity layer.
- Coconut Lemon: Replace half the butter with coconut oil for a subtle tropical note.
- Dairy-Free: Use dairy-free butter and omit the final butter stir-in; cook until thickened and chill to set.
Lemon Curd Tartlets
Bright, tangy, and perfectly portioned, these small tarts are a sunny finish to any meal, featuring a buttery shortcrust shell and creamy lemon curd filling.
Ingredients
Pastry
- 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) Remove from the fridge 30 minutes before using
Citrus & Sugar
- 4 medium Lemons (juice and zest)
- 200 g Caster sugar
Eggs & Fat
- 4 medium Eggs (room temperature)
- 50 g Unsalted butter (room temperature)
Finishing
- 2 tbsp Icing sugar (for dusting)
Instructions
Make the Pastry Cases
- Preheat oven to 375°F, cut rounds from the pastry and press into 12 tartlet tins, trim edges and chill for 10 minutes.
- Line with parchment, add baking weights, bake for 12–15 minutes until set, remove weights and bake for an additional 3–5 minutes until lightly golden; cool.
Make the Lemon Curd
- Whisk eggs, caster sugar, lemon zest, and lemon juice in a saucepan over low heat until it thickens, stirring constantly.
- Remove from heat and stir in butter until smooth, then strain for extra silkiness and let cool slightly.
Fill the Tartlets
- Spoon the curd into cooled pastry shells, smooth the tops and chill for at least 1 hour to set.
- Dust with icing sugar just before serving and arrange on a platter.
Notes
Use room-temperature eggs and butter for a smooth curd. Chill pastry cases to prevent shrinking. Store in an airtight container in the fridge for up to 4 days. Reheat briefly if preferred warm.