Lemon Curd Tartlets Recipe: Zesty Mini Tarts for Parties

These Lemon Curd Tartlets are an elegant, tangy treat perfect for parties or afternoon tea. A crisp, buttery shortcrust pastry pairs with smooth lemon curd to create bite-sized tarts that are both satisfying and refreshing.

Why we love this recipe

Lemon tarts are a timeless favorite for good reason: bright, zesty lemon curd inside a tender, buttery crust makes a delightful contrast of flavors and textures. These mini tartlets are ideal when you want a small, elegant dessert for gatherings, holidays, or high tea. The components—Pâte Sablée shortcrust pastry and a silky lemon curd—can be prepared ahead and assembled before serving, which makes this recipe practical as well as impressive.

Ingredients

Simple pantry ingredients are all you need to make these tartlets. Below are the components for the tartlet shells and the lemon curd.

For the shortcrust pastry (see recipe section for quantities):

• Dry: All-purpose/plain flour, a pinch of salt, and icing (powdered) sugar.
• Wet: Very cold unsalted butter and one room-temperature egg.

Optional: add lemon zest to the pastry dough for extra citrus aroma.

For the lemon curd (see recipe section for quantities):

• Egg yolks at room temperature.
• Fresh lemon juice and optional lemon zest (fresh juice gives the best flavor).
• Caster or fine granulated sugar.
• Unsalted butter at room temperature so it incorporates smoothly into the curd.

How to make Mini Lemon Curd Tarts

The recipe has two main steps: make the tartlet shells, then prepare the lemon curd. Both parts are straightforward and can be made ahead.

Making the shortcrust pastry

You can make the dough in a food processor or by hand. Combine flour, icing sugar, and a pinch of salt, then pulse or rub in cold cubed butter until the mixture resembles fine crumbs. Add the beaten egg and mix just until the dough begins to come together—avoid overworking it. Press the dough into a ball, roll it between two sheets of baking paper to about 3–4 mm (1/8–1/6 inch) thick, and chill on a flat tray for at least one hour or up to 24 hours.

Shaping and baking the tartlet shells

• Use a round or fluted cutter to cut disks slightly larger than the muffin-pan openings so the shells have enough depth. Gently press each disk into the muffin pan, removing any trapped air around the edges.
• Prick the bottoms with a fork, then chill the lined pan for at least an hour (or up to 24 hours) to minimize shrinkage.
• Preheat the oven to 160°C (325°F). Line each shell with crumpled baking paper and fill with baking beads, rice, or dried beans. Bake for about 15 minutes, remove the weights and paper, then bake another 15 minutes until golden and dry. Cool completely.

Preparing the lemon curd

• In a small saucepan, whisk together egg yolks, sugar, and lemon juice. Cook gently over very low heat, whisking constantly until the mixture begins to thicken (about 3–5 minutes initially).
• Add the cubed room-temperature butter gradually, whisking after each addition so it melts and emulsifies into the curd. Stir in the lemon zest if using.
• Continue cooking on low heat, whisking constantly, until the curd is thick and coats the back of a spoon. The curd is typically ready around 82°C (180°F) or when a line drawn on the back of a spoon with your finger remains clear.

Pour the hot curd directly into the cooled tartlet shells, tap each tart gently to release air bubbles, and chill in the refrigerator for at least 2–3 hours to set.

Tips to make this Recipe

• Cook the curd over very low heat to avoid curdling the eggs or creating lumps; patience yields a smooth curd.
• Allow the filled tartlets to chill for at least 2–3 hours so the curd firms up and doesn’t run when served.
• Both elements can be made in advance: store baked tartlet shells at room temperature for up to two days and the curd in the fridge for up to three days. Rewarm the curd slightly before filling if refrigerated.
• Swap lemons for Meyer lemons, lime, or orange to vary the citrus flavor.
• Use a mini muffin pan for smaller bite-size tartlets; reduce the pastry thickness slightly for mini molds.

Recipe FAQs

Storing & Freezing

Unfilled baked crusts can be kept at room temperature for up to two days. Lemon curd stores in the refrigerator for up to three days. Assemble the tarts just before serving or at least a few hours ahead so the curd can set. You can freeze tartlet crusts—raw or baked—but avoid freezing filled tartlets or the lemon curd itself.

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Recipe

Lemon Curd Tartlets

Buttery, crunchy, and tangy mini lemon tarts made with a Pâte Sablée shell and silky lemon curd.

Servings: 18 tartlets

Prep Time: 45 mins

Cook Time: 30 mins

Resting Time: 6 hrs

Total Time: 7 hrs 15 mins

Author: Sylvie

Ingredients

Tartlet Shells

• 250 g all-purpose/plain flour
• 50 g icing sugar, sifted
• 1 pinch fine salt
• 120 g unsalted butter, cold
• 1 large egg, at room temperature

Lemon Curd

• 4 egg yolks
• 100 g caster sugar
• 125 ml lemon juice (about 3 large lemons)
• 75 g unsalted butter, at room temperature
• Optional: lemon zest

Instructions

Tartlet Shells

1. Place flour, icing sugar, and salt in a food processor and pulse to combine (or mix by hand). Add cold cubed butter and process until the mixture resembles fine crumbs.
2. Whisk the egg in a separate bowl and add it to the processor. Pulse slowly until the dough starts to come together—avoid overmixing.
3. Form the dough into a ball and roll between two sheets of baking paper to about 4 mm (1/6 inch) thick. Chill on a flat tray for at least 1 hour or up to 24 hours.
4. Cut disks with a cutter slightly wider than the muffin-pan openings. Press each disk into the muffin pan and remove any trapped air. Chill again for at least 2 hours or overnight for best results.
5. Preheat oven to 160°C (325°F). Prick bottoms with a fork and place the pan in the freezer while the oven preheats.
6. Line each shell with crumpled baking paper and fill with baking beads, rice, or beans. Bake 15 minutes, remove weights and paper, then bake another 15 minutes until golden and dry. Cool completely.

Lemon Curd

1. In a small saucepan, whisk egg yolks, sugar, and lemon juice. Cook over very low heat, whisking constantly until the mixture begins to thicken (3–5 minutes).
2. Add the butter in small cubes, whisking until melted and incorporated before adding more. Stir in lemon zest if using.
3. Cook on low heat, whisking continuously, until the curd thickens and coats the back of a spoon (about 5–15 minutes depending on heat).
4. Test readiness by drawing a line on the back of a spoon; if the line stays clear, the curd is done.

Assembling the Lemon Tarts

1. While the curd is still warm, fill the tartlet shells. Tap each tartlet gently to release air bubbles, then refrigerate for at least 2–3 hours to set.

Notes

Yield: This recipe made 18 mini tarts using a regular muffin pan and pastry rolled to about 4 mm. Results may vary depending on thickness and cutter size.

If you don’t have a food processor, the pastry can be made by hand or with a pastry blender. Avoid overworking the dough; it should just come together when pressed. If it’s too dry add a little cold water; if too sticky add a touch more flour.

Cook curd on very low heat to prevent curdling or lumps. You can make the lemon curd up to three days ahead—reheat gently before filling the tartlets.

Nutrition (per serving)

Calories: 179 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 6 g | Sugar: 9 g