Recipe: Lemon Tartlets with Lemon Curd

Sweet lemon curd wrapped in a flaky pastry crust. What more could you want? Top these tartlets off with a few delicious candied lemon slices.

Recipe: Lemon Tartlets with Lemon Curd


  • For tartlet dough:
  • 1 1/3 cups all purpose flour
  • 1 stick cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • pinch of salt
  • 1 egg yolk
  • For lemon curd:
  • 1/3 cup lemon juice (about 2 lemons’ worth)
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 tablespoons cold unsalted butter, cut into 1/2 inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • berries or candied lemon slices for garnish


  1. For the tartlets: Cut the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and add egg yolk, mixing until just combined. Use your hands to work the mixture into a dough.
  2. Roll the dough out on a floured surface. Cut dough into rounds with a cookie cutter. Press rounds into mini muffin tins and place in freezer for 30 minutes. Bake at 350 degrees for 20 minutes or until pastry is golden. Set aside to cool.
  3. For the lemon curd: Heat lemon juice over medium heat until hot, but not boiling. Meanwhile, whisk the eggs and yolk in a medium bowl. Add the sugar, whisking in gradually. Continue whisking the mixture while slowly adding the hot lemon juice. Return mixture to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture reaches 170 degrees and coats the back of the spoon. Remove saucepan from heat and stir in butter until melted. Once butter is melted, stir in cream, vanilla and salt. The curd should come together and thicken, but if not, return to heat and cook a few minutes longer, stirring constantly until it thickens.
  4. Spoon the lemon curd into each tartlet shell. Top each tartlet with a berry or other garnish and serve.

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