20 Delicious Lemon Curd Tartlets Recipes Amazing

Welcome to a zesty journey through 20 Delicious Lemon Curd Tartlets Recipes that promise to brighten your baking repertoire! Perfect for home cooks looking to add a touch of sunshine to their dessert table, these tartlets blend the perfect balance of sweet and tangy. Whether you’re a novice or a seasoned baker, there’s a recipe here to inspire your next kitchen adventure. Let’s dive in!

Classic Lemon Curd Tartlets

Remember those lazy Sunday afternoons when the sun just kisses your kitchen counter, and you’re itching to bake something that feels like a hug? That’s exactly how I stumbled upon perfecting these Classic Lemon Curd Tartlets. They’re my go-to when I need a little sunshine on a plate, and trust me, they’re as simple as they are stunning.

Ingredients

• Butter – ½ cup
• Sugar – 1 cup
• Eggs – 3
• Lemon juice – ½ cup
• Lemon zest – 2 tbsp
• Flour – 1 ½ cups
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a mixing bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more smoothly.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in lemon juice and zest, mixing until the batter is uniformly yellow and fragrant.
5. Gradually add flour and salt, mixing just until combined to avoid overworking the dough. Tip: Overmixing can lead to tough tartlets.
6. Divide the dough evenly into a greased tartlet pan, pressing gently to form shells. Tip: A shot glass works wonders for pressing dough into small molds.
7. Bake for 15-20 minutes, or until the edges are golden and the centers are set.
8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Light, with a perfect balance of sweet and tangy, these tartlets are a dream. Serve them with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Lemon Curd and Blueberry Tartlets

Last weekend, I found myself with an abundance of fresh blueberries and a craving for something tangy and sweet. That’s when I decided to whip up these Lemon Curd and Blueberry Tartlets, a perfect blend of zesty and fruity flavors that are as delightful to make as they are to eat.

Ingredients

• Pie crust – 1, pre-made
• Lemon curd – 1 cup
• Blueberries – 1 cup
• Egg – 1, for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Roll out the pre-made pie crust on a lightly floured surface to about 1/8 inch thickness for even baking.
3. Cut the rolled-out crust into circles using a cookie cutter or a glass, slightly larger than your tartlet molds. Tip: Chilling the dough for 10 minutes before cutting can make it easier to handle.
4. Press the dough circles into the tartlet molds, trimming any excess for a neat appearance.
5. Prick the bottoms of the tartlet shells with a fork to prevent puffing during baking.
6. Bake the shells for 10-12 minutes, or until they’re golden brown. Tip: Keep an eye on them after 8 minutes to avoid over-browning.
7. Let the shells cool completely before filling to prevent the lemon curd from melting.
8. Fill each shell with lemon curd, spreading it evenly with the back of a spoon.
9. Top the lemon curd with fresh blueberries, gently pressing them in so they stick.
10. Beat the egg and brush it lightly over the edges of the tartlets for a shiny finish. Tip: A silicone brush works best for even application.
11. Bake the tartlets for another 5 minutes to set the egg wash.
12. Allow the tartlets to cool before serving to let the flavors meld together beautifully.

These tartlets offer a delightful contrast between the creamy lemon curd and the burst of freshness from the blueberries. Try serving them with a dollop of whipped cream for an extra indulgent treat.

Lemon Curd Tartlets with Meringue Topping

Finally, a dessert that combines the tangy zest of lemon with the sweet, fluffy cloud of meringue—perfect for those who love a balance of flavors. I remember the first time I made these tartlets; the kitchen was a mess, but the result was absolutely worth it.

Ingredients

• Butter – ½ cup
• Sugar – 1 cup
• Flour – 1 ½ cups
• Egg yolks – 4
• Lemon juice – ½ cup
• Egg whites – 4
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Mix butter, ½ cup of sugar, and flour until a dough forms. Press into tartlet molds for a crisp base.
3. Bake the crust for 15 minutes until golden. Tip: Blind bake with weights if it puffs up.
4. Whisk egg yolks, remaining sugar, and lemon juice in a bowl over simmering water until thick. This is your lemon curd.
5. Fill the baked crusts with lemon curd and return to the oven for 10 minutes to set.
6. Beat egg whites with salt until soft peaks form, then gradually add remaining sugar until stiff. Tip: Ensure no yolk mixes in for perfect peaks.
7. Pipe or spoon meringue onto tartlets and bake at 400°F (200°C) for 5-7 minutes until lightly browned. Tip: Use a torch for more control over browning.

You’ll love the contrast between the crisp crust, creamy lemon curd, and airy meringue. These tartlets shine at brunches or as a sophisticated dessert at dinner parties.

Gluten-Free Lemon Curd Tartlets

Finally, a dessert that doesn’t make my gluten-free friends feel left out at the table! These Gluten-Free Lemon Curd Tartlets are a zesty, creamy dream come true, and they’re surprisingly simple to whip up. I remember the first time I made them; my kitchen smelled like a sunny lemon grove, and the tartlets disappeared before I could even snap a photo for the blog.

Ingredients

• Almond flour – 1 ½ cups
• Butter – ½ cup, melted
• Eggs – 3
• Sugar – ¾ cup
• Lemon juice – ½ cup
• Lemon zest – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Mix almond flour and melted butter in a bowl until it forms a crumbly dough. Tip: The dough should stick together when pressed; if it’s too dry, add a bit more butter.
3. Press the dough into tartlet molds, making sure to create an even layer on the bottom and sides. Bake for 10 minutes until lightly golden. Tip: Use the back of a spoon to smooth the dough for a professional look.
4. While the crust cools, whisk eggs, sugar, lemon juice, and zest in a saucepan over low heat. Stir constantly for about 8 minutes until the mixture thickens. Tip: Don’t rush this step; low and slow ensures a smooth curd without scrambling the eggs.
5. Pour the lemon curd into the cooled tartlet shells and refrigerate for at least 2 hours to set.

Now, these tartlets boast a buttery, nutty crust that perfectly complements the tangy, smooth lemon curd. For an extra touch, top with fresh berries or a dollop of whipped cream right before serving. Never have I seen a dessert so eagerly devoured, gluten-free or not!

Vegan Lemon Curd Tartlets

Craving something sweet yet tangy to brighten up your day? I recently stumbled upon the perfect solution during a lazy Sunday baking spree—vegan lemon curd tartlets that are as delightful to make as they are to eat. The simplicity of this recipe, combined with the burst of citrus flavor, makes it a must-try for anyone looking to indulge in a guilt-free dessert.

Ingredients

• Almond flour – 1 cup
• Coconut oil – ¼ cup
• Maple syrup – 2 tbsp
• Lemon juice – ½ cup
• Cornstarch – 2 tbsp
• Water – ½ cup
• Agave nectar – ¼ cup

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the tartlet shells.
2. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup until a dough forms. Tip: If the dough feels too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
3. Press the dough evenly into tartlet molds, making sure to create a slight rim around the edges. Bake for 10-12 minutes or until golden brown. Let them cool completely.
4. While the shells cool, whisk together lemon juice, cornstarch, water, and agave nectar in a saucepan over medium heat. Tip: Constant whisking prevents lumps from forming in your lemon curd.
5. Cook the mixture for 5-7 minutes until it thickens to a custard-like consistency. Tip: To test if it’s ready, dip a spoon into the curd; if it coats the back of the spoon without dripping, it’s done.
6. Pour the lemon curd into the cooled tartlet shells and refrigerate for at least 2 hours to set.

What makes these tartlets stand out is their creamy, velvety lemon curd paired with the crumbly, nutty crust. Serve them chilled with a sprinkle of lemon zest on top for an extra zing, or alongside a cup of herbal tea for a refreshing afternoon treat.

Lemon Curd Tartlets with Coconut Crust

Very few desserts strike the perfect balance between tangy and sweet quite like these Lemon Curd Tartlets with Coconut Crust. I remember the first time I made them for a summer picnic, and they were gone before I could even snap a photo!

Ingredients

• Shredded coconut – 1 cup
• Butter – ½ cup, melted
• Sugar – ¼ cup
• Eggs – 3
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a bowl, mix shredded coconut, melted butter, and sugar until well combined. Tip: Press the mixture firmly into the tartlet molds to prevent crumbling.
3. Bake the crust for 10 minutes or until golden brown. Let it cool slightly.
4. Whisk eggs, lemon juice, and lemon zest in a saucepan over low heat. Tip: Stir constantly to avoid curdling.
5. Cook the lemon mixture until it thickens enough to coat the back of a spoon, about 5-7 minutes.
6. Pour the lemon curd into the cooled coconut crusts. Tip: For a smoother finish, strain the curd before pouring.
7. Chill the tartlets in the refrigerator for at least 2 hours before serving.

You’ll love the contrast between the crispy coconut crust and the creamy, vibrant lemon curd. These tartlets are a hit when served with a sprinkle of toasted coconut on top for an extra crunch.

Lemon Curd and Raspberry Tartlets

Yesterday, I found myself craving something sweet yet tangy, and that’s when the idea of these Lemon Curd and Raspberry Tartlets popped into my head. Perfect for a summer afternoon or a fancy brunch, these little delights are surprisingly simple to make.

Ingredients

• Pie crust – 1, pre-made
• Lemon curd – 1 cup
• Fresh raspberries – 1 cup
• Powdered sugar – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pre-made pie crust on a lightly floured surface to about 1/8 inch thickness. Tip: Chilling the crust for 10 minutes before rolling makes it easier to handle.
3. Using a round cookie cutter, cut out circles from the pie crust that fit into your tartlet pans.
4. Press the crust circles into the tartlet pans, trimming any excess. Tip: Dock the bottoms with a fork to prevent puffing during baking.
5. Bake the crusts in the preheated oven for 10-12 minutes, or until golden brown. Let them cool completely.
6. Once cooled, fill each tartlet shell with lemon curd, leaving a little space at the top.
7. Arrange fresh raspberries on top of the lemon curd in each tartlet.
8. Lightly dust the tartlets with powdered sugar before serving. Tip: For an extra shine, brush the raspberries with a little warmed apricot jam.

Buttery, flaky crust paired with the creamy lemon curd and the burst of fresh raspberries creates a symphony of flavors and textures. Serve these tartlets at your next gathering, or enjoy them as a decadent treat to brighten your day.

Lemon Curd Tartlets with Almond Flour Crust

Back when I first stumbled upon the magic of lemon curd, it was like discovering sunshine in a jar. These tartlets are my go-to when I need a little brightness in my day, and the almond flour crust adds a nutty depth that’s just irresistible.

Ingredients

• Almond flour – 1.5 cups
• Butter – ½ cup, melted
• Salt – ¼ tsp
• Eggs – 3
• Sugar – ¾ cup
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a bowl, mix 1.5 cups almond flour, ½ cup melted butter, and ¼ tsp salt until combined. Tip: The dough should stick together when pressed.
3. Press the dough into tartlet molds evenly. Bake for 10 minutes until slightly golden. Tip: Use the bottom of a glass to press the dough for an even layer.
4. While the crust bakes, whisk 3 eggs, ¾ cup sugar, ½ cup lemon juice, and 1 tbsp lemon zest in a saucepan over low heat. Stir constantly for 5 minutes until thickened. Tip: Don’t stop stirring to avoid curdling.
5. Pour the lemon curd into the baked crusts and chill for at least 2 hours before serving.

Great for those who love a dessert that’s both tangy and sweet, these tartlets have a creamy curd with a crisp crust. Serve them with a dollop of whipped cream or fresh berries for an extra special touch.

Mini Lemon Curd Tartlets with Whipped Cream

Every summer, I find myself craving something sweet yet refreshing, and these Mini Lemon Curd Tartlets with Whipped Cream hit the spot perfectly. They’re like little bursts of sunshine, and the best part? They’re surprisingly easy to make, even if you’re not a baking pro.

Ingredients

• Flour – 1 cup
• Butter – ½ cup, cold and cubed
• Sugar – ¼ cup
• Egg yolks – 2
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Heavy cream – 1 cup
• Powdered sugar – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your tartlets bake evenly.
2. In a bowl, mix flour and sugar. Add cold, cubed butter and blend until the mixture resembles coarse crumbs. Tip: Using cold butter helps achieve a flaky crust.
3. Add egg yolks one at a time, mixing until the dough comes together. If it’s too dry, a teaspoon of cold water can help.
4. Press the dough into mini tart pans, ensuring an even layer. Prick the bottoms with a fork to prevent bubbling.
5. Bake for 15 minutes or until golden. Let them cool completely before filling.
6. For the lemon curd, whisk lemon juice, zest, and sugar in a saucepan over medium heat. Stir constantly until thickened, about 5 minutes. Tip: Constant stirring prevents the curd from curdling.
7. Let the curd cool slightly before spooning into the tart shells.
8. Whip heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
9. Top each tartlet with a dollop of whipped cream.

Crunchy, creamy, and tangy, these tartlets are a delight. Serve them at your next brunch or pack them for a picnic—they’re sure to impress.

Lemon Curd Tartlets with Ginger Snap Crust

Unbelievably, the first time I tried making these Lemon Curd Tartlets with Ginger Snap Crust, it was a happy accident. I had some leftover lemon curd and ginger snaps, and voila, a new favorite was born. Now, it’s my go-to when I need something sweet, tangy, and with a bit of a crunch.

Ingredients

• Ginger snaps – 1 ½ cups
• Butter – 6 tbsp, melted
• Lemon curd – 1 cup
• Heavy cream – ½ cup
• Powdered sugar – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your tartlets bake evenly.
2. Crush the ginger snaps into fine crumbs using a food processor or a rolling pin. Tip: For extra flavor, add a pinch of salt to the crumbs.
3. Mix the crushed ginger snaps with melted butter until well combined. Press the mixture firmly into the bottom and sides of a tartlet pan. Tip: Use the back of a spoon to smooth the crust for an even bake.
4. Bake the crust for 10 minutes, then let it cool completely. This step is crucial for a crisp crust.
5. While the crust cools, whip the heavy cream and powdered sugar until stiff peaks form. This will be your topping.
6. Fill each cooled crust with lemon curd, then top with the whipped cream. Tip: For a decorative touch, use a piping bag to apply the whipped cream.
7. Chill the tartlets in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully.

Gorgeously tangy and sweet, these tartlets are a perfect balance of flavors. Serve them at your next brunch for a refreshing dessert, or enjoy them as a midday treat with a cup of tea.

Lemon Curd Tartlets with a Chocolate Drizzle

Delightfully tangy and sweet, these lemon curd tartlets with a chocolate drizzle are my go-to when I need a quick yet impressive dessert. I remember the first time I made them for a friend’s potluck—they were gone in minutes, and I’ve been tweaking the recipe ever since.

Ingredients

• Pie crust – 1, pre-made
• Lemon curd – 1 cup
• Dark chocolate – ½ cup, chopped
• Heavy cream – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust on a lightly floured surface to about ⅛ inch thickness. Tip: Chilling the crust for 10 minutes before rolling makes it easier to handle.
3. Cut the crust into circles slightly larger than your tartlet molds and press them into the molds. Trim any excess.
4. Prick the bottoms with a fork and bake for 10-12 minutes, or until golden. Tip: Lining the crusts with parchment and filling with pie weights prevents puffing.
5. Let the crusts cool completely before filling with lemon curd.
6. In a microwave-safe bowl, combine the dark chocolate and heavy cream. Microwave in 30-second intervals, stirring until smooth. Tip: Adding a pinch of salt to the chocolate enhances its flavor.
7. Drizzle the chocolate over the filled tartlets.
8. Refrigerate for at least 30 minutes to set the chocolate before serving.

Rich and creamy, the lemon curd contrasts beautifully with the crisp crust and silky chocolate. Try serving these tartlets with a sprinkle of sea salt or fresh berries for an extra touch of elegance.

Lemon Curd Tartlets with Fresh Mint Garnish

Very few desserts strike the perfect balance between tangy and sweet quite like these lemon curd tartlets. I remember the first time I made them; the kitchen was filled with the zesty aroma of lemon, and the fresh mint garnish added such a vibrant touch. It’s become my go-to recipe when I need something quick yet impressive.

Ingredients

• Pie crust – 1, pre-made
• Lemon curd – 1 cup
• Fresh mint leaves – ¼ cup

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pre-made pie crust on a lightly floured surface to about 1/8 inch thickness. Tip: Chilling the crust for 10 minutes before rolling makes it easier to handle.
3. Cut the crust into 12 circles using a 3-inch round cutter, pressing into a mini muffin tin to form tartlet shells. Tip: If the dough sticks, dust the cutter with flour.
4. Prick the bottoms of the shells with a fork to prevent puffing, then bake for 10-12 minutes until golden. Tip: Keep an eye on them; they brown quickly.
5. Let the shells cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. Fill each shell with lemon curd, about 1 tablespoon per tartlet.
7. Garnish each tartlet with fresh mint leaves before serving.

Creamy lemon curd nestled in a crisp, buttery crust, these tartlets are a delightful contrast of textures. The fresh mint not only adds a pop of color but also a refreshing note that elevates the whole experience. Try serving them on a platter with edible flowers for an extra special touch.

Lemon Curd Tartlets with Pistachio Crust

Over the years, I’ve found that the simplest desserts often leave the most lasting impressions, especially when they balance tart and sweet with a bit of crunch. That’s exactly what these Lemon Curd Tartlets with Pistachio Crust do, and they’ve become a staple in my kitchen for quick, elegant desserts.

Ingredients

• Pistachios – 1 cup
• Flour – 1 cup
• Butter – ½ cup, chilled
• Sugar – ¼ cup
• Egg yolks – 4
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Heavy cream – ¼ cup

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, blend pistachios until finely ground. Tip: Stop before they turn into paste to keep some texture.
3. Add flour, butter, and sugar to the pistachios. Pulse until the mixture resembles coarse crumbs.
4. Press the mixture into tartlet pans firmly. Tip: Use the bottom of a glass to even out the crust.
5. Bake for 15 minutes or until golden. Let cool.
6. Whisk egg yolks, lemon juice, zest, and cream in a bowl over simmering water until thick, about 10 minutes. Tip: Keep stirring to prevent curdling.
7. Pour the lemon curd into the cooled crusts. Chill for at least 2 hours before serving.

Zesty and creamy, these tartlets are a dream with their nutty crust. Try serving them with a sprinkle of crushed pistachios on top for extra crunch and color.

Lemon Curd Tartlets with Lavender Infusion

Afternoon cravings hit differently, especially when I’m dreaming of something tangy and sweet to brighten my day. That’s when these Lemon Curd Tartlets with Lavender Infusion come to mind, a perfect blend of zesty and floral notes that transport me straight to a sunny garden.

Ingredients

• Pie crust – 1, pre-made
• Eggs – 3
• Sugar – 1 cup
• Lemon juice – ½ cup
• Lemon zest – 2 tbsp
• Butter – 4 tbsp
• Dried lavender – 1 tsp

Instructions

1. Preheat your oven to 350°F.
2. Roll out the pie crust and cut into circles to fit your tartlet pans. Press the crust into the pans and prick the bottoms with a fork.
3. Bake the crusts for 10 minutes, or until lightly golden. Let them cool.
4. In a saucepan, combine sugar, lemon juice, lemon zest, and dried lavender. Heat over medium until the sugar dissolves, about 3 minutes.
5. Whisk eggs in a bowl. Slowly pour the warm lemon mixture into the eggs, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
7. Remove from heat and stir in butter until melted and smooth.
8. Strain the mixture through a fine mesh sieve to remove the lavender and any cooked egg bits.
9. Pour the lemon curd into the cooled tartlet shells. Refrigerate for at least 2 hours to set.

Gorgeously smooth with a vibrant lemon flavor and a subtle lavender aroma, these tartlets are a delight. Serve them with a sprinkle of lavender buds on top for an extra touch of elegance.

Lemon Curd Tartlets with Honey Drizzle

These Lemon Curd Tartlets with Honey Drizzle are the perfect blend of tangy and sweet, a delightful treat that’s surprisingly simple to make. I remember the first time I tried them at a friend’s brunch; the combination of flavors was so memorable, I just had to recreate it at home.

Ingredients

• Pie crust – 1, pre-made
• Lemon curd – 1 cup
• Heavy cream – ½ cup
• Honey – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pre-made pie crust on a lightly floured surface to about ¼ inch thickness.
3. Cut the rolled-out dough into circles using a 3-inch cookie cutter and press each into a greased mini tart pan. Tip: Chilling the dough for 10 minutes before baking helps prevent shrinkage.
4. Bake the tart shells for 10-12 minutes, or until golden brown. Let them cool completely on a wire rack.
5. Once cooled, fill each tart shell with lemon curd, leaving a small space at the top.
6. In a small bowl, whip the heavy cream until stiff peaks form. Tip: Ensure your cream is cold for the best results.
7. Top each tartlet with a dollop of whipped cream.
8. Drizzle honey over the top of each tartlet just before serving. Tip: Warm the honey slightly for a smoother drizzle.

One bite into these tartlets, and you’ll be greeted with the creamy texture of the lemon curd, perfectly balanced by the light whipped cream and the sweet touch of honey. They’re fantastic served alongside a cup of tea or as a refreshing dessert after a hearty meal.

Lemon Curd Tartlets with Shortbread Crust

Unbelievably, the first time I tried making lemon curd tartlets, I was skeptical about the balance between the tartness of the lemon and the sweetness of the shortbread crust. But oh, was I wrong! These little bites of sunshine are now a staple in my dessert repertoire, perfect for brightening up any day.

Ingredients

• Flour – 1 cup
• Butter – ½ cup, cold and cubed
• Sugar – ¼ cup
• Salt – ½ tsp
• Egg yolks – 4
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Sugar – ¾ cup
• Butter – 6 tbsp, cubed

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crust.
2. In a food processor, combine 1 cup flour, ½ cup cold cubed butter, ¼ cup sugar, and ½ tsp salt. Pulse until the mixture resembles coarse crumbs. Tip: The colder the butter, the flakier the crust.
3. Press the mixture firmly into the bottom and up the sides of tartlet pans. Bake for 15 minutes or until golden. Let cool.
4. Whisk together 4 egg yolks, ½ cup lemon juice, 1 tbsp lemon zest, and ¾ cup sugar in a saucepan over medium heat. Stir constantly until thickened, about 10 minutes. Tip: Constant stirring prevents the eggs from scrambling.
5. Remove from heat and stir in 6 tbsp cubed butter until smooth. Strain the mixture for a silky texture.
6. Pour the lemon curd into the cooled crusts. Chill for at least 2 hours before serving. Tip: Chilling sets the curd perfectly for slicing.

Rich in flavor with a creamy texture, these tartlets are a delightful contrast of sweet and tart. Serve them with a dollop of whipped cream or fresh berries for an extra touch of elegance.

Lemon Curd Tartlets with Candied Lemon Peel

Kind of like a ray of sunshine on a cloudy day, these Lemon Curd Tartlets with Candied Lemon Peel have become my go-to when I need a little pick-me-up. There’s something about the tangy lemon curd paired with the sweet, slightly bitter candied peel that just dances on the palate. I remember the first time I made these; it was a dreary afternoon, and the bright flavors completely transformed my mood.

Ingredients

• All-purpose flour – 1 cup
• Unsalted butter – ½ cup, cold and cubed
• Sugar – ¼ cup
• Salt – ¼ tsp
• Egg yolks – 4
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Sugar – ¾ cup
• Unsalted butter – ¼ cup, cubed
• Lemon – 1, thinly sliced
• Sugar – ½ cup
• Water – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine 1 cup all-purpose flour, ½ cup cold cubed unsalted butter, ¼ cup sugar, and ¼ tsp salt. Pulse until the mixture resembles coarse crumbs.
3. Add 1 egg yolk and pulse until the dough comes together. Tip: If the dough is too dry, add a teaspoon of cold water.
4. Press the dough into tartlet pans and bake for 15 minutes, or until golden. Let cool.
5. In a saucepan over medium heat, whisk together ½ cup lemon juice, 1 tbsp lemon zest, ¾ cup sugar, and the remaining 3 egg yolks. Cook, stirring constantly, until thickened, about 5 minutes.
6. Remove from heat and stir in ¼ cup cubed unsalted butter until melted. Pour the lemon curd into the cooled tartlet shells. Tip: Strain the curd for a smoother texture.
7. In another saucepan, combine ½ cup sugar and ½ cup water. Bring to a boil, add the thinly sliced lemon, and simmer for 15 minutes. Tip: Keep an eye on the syrup to prevent burning.
8. Arrange the candied lemon slices on top of the tartlets. Chill for at least 2 hours before serving.

Now, these tartlets offer a delightful contrast between the creamy, tangy lemon curd and the crisp, buttery crust. For an extra touch, serve them with a dollop of whipped cream or a sprinkle of powdered sugar. Never underestimate the power of a little citrus to brighten up your day!

Lemon Curd Tartlets with a Berry Compote Topping

Zesty flavors and a burst of color are what these Lemon Curd Tartlets with a Berry Compote Topping bring to the table. I remember the first time I made these; the kitchen was filled with the sweet and tangy aroma of lemon and berries, making it impossible for anyone to resist sneaking a peek (or a taste) before they were even done.

Ingredients

• Flour – 1 cup
• Butter – ½ cup, chilled
• Sugar – ¼ cup
• Egg yolks – 4
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Mixed berries – 1 cup
• Water – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a bowl, mix flour and sugar, then cut in chilled butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Press the mixture into tartlet molds, ensuring an even layer at the bottom and sides. Bake for 15 minutes or until golden. Let cool.
4. Whisk egg yolks, lemon juice, and zest in a saucepan over low heat until thickened, about 10 minutes. Tip: Constant stirring prevents the curd from curdling.
5. Pour the lemon curd into the cooled tartlet shells, filling them halfway.
6. In another pan, cook mixed berries and water over medium heat until berries break down and the compote thickens, about 5 minutes. Tip: A splash of lemon juice can brighten the berry flavor.
7. Top the lemon curd with berry compote, spreading it gently to cover.
8. Chill the tartlets for at least 2 hours before serving to set the layers.

Gorgeously tangy and sweet, these tartlets offer a creamy lemon curd contrasted with the vibrant berry topping. Serve them on a sunny afternoon with a dollop of whipped cream for an extra indulgent treat.

Lemon Curd Tartlets with a Dusting of Powdered Sugar

Waking up to the tangy aroma of lemon curd tartlets baking in the oven is my idea of a perfect morning. There’s something about the combination of buttery crust and zesty lemon that makes these tartlets a hit at any brunch or tea party. I remember the first time I made them, thinking they’d be complicated, but they’re surprisingly simple and utterly delicious.

Ingredients

• Flour – 1 cup
• Butter – ½ cup, chilled
• Sugar – ¼ cup
• Egg yolks – 4
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Powdered sugar – for dusting

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your tartlets bake evenly.
2. In a bowl, mix flour and sugar. Add chilled butter, cutting it in until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Press the mixture into tartlet pans, ensuring an even layer. Bake for 15 minutes or until golden. Let cool.
4. Whisk egg yolks, lemon juice, and zest in a saucepan over low heat. Stir constantly until thickened, about 10 minutes. Tip: Don’t rush this step to avoid curdling.
5. Pour the lemon curd into the cooled crusts. Chill for at least 2 hours. Tip: Chilling sets the curd perfectly.
6. Dust with powdered sugar before serving.

Delight in the contrast of the crisp crust against the creamy, tangy lemon curd. These tartlets are a breeze to make yet look elegant served on a vintage cake stand for your next gathering.

Lemon Curd Tartlets with a Sprinkle of Sea Salt

Perfect for those days when you’re craving something sweet yet tangy, these Lemon Curd Tartlets with a Sprinkle of Sea Salt have become my go-to dessert. I remember the first time I made them; the kitchen was filled with the zesty aroma of lemons, and the moment I took that first bite, I knew it was love at first taste.

Ingredients

• All-purpose flour – 1 cup
• Unsalted butter – ½ cup
• Sugar – ¼ cup
• Egg yolks – 4
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Sea salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C). Tip: Always preheat your oven for at least 10 minutes to ensure even baking.
2. In a bowl, mix the flour, butter, and sugar until a dough forms. Press the dough into tartlet molds. Tip: Chill the dough for 30 minutes before baking to prevent shrinking.
3. Bake the tartlet shells for 15 minutes or until golden. Let them cool.
4. Whisk the egg yolks, lemon juice, and lemon zest in a saucepan over low heat until thickened. Tip: Stir constantly to avoid curdling.
5. Pour the lemon curd into the cooled tartlet shells and sprinkle with sea salt.

Delightfully creamy with a crisp shell, these tartlets strike the perfect balance between sweet and tart. Serve them at your next brunch or as a sophisticated dessert to impress your guests.

Conclusion

Delightful and diverse, these 20 lemon curd tartlet recipes offer something for every taste and occasion. Whether you’re a seasoned baker or new to the kitchen, we encourage you to whip up a batch, savor the tangy sweetness, and share your favorites in the comments. Don’t forget to pin your top picks on Pinterest to spread the joy of baking!

Bella Bacinos