Lemon Tartlets Recipe

These Lemon Tartlets are bite-sized desserts with a buttery, crisp tart shell filled with luscious, tangy lemon curd. Perfect for parties, afternoon tea, or a refreshing summer treat, these mini tarts are simple yet elegant and bursting with bright citrus flavor!

Why You’ll Love This Recipe

• Perfectly Balanced Flavor – A delightful mix of sweet and tart.
• Bite-Sized & Elegant – Ideal for serving at parties or special occasions.
• Make-Ahead Friendly – The tart shells and lemon curd can be prepped in advance.
• Customizable – Add meringue, whipped cream, or berries for variety.
• Buttery & Crisp Crust – A homemade shortcrust that melts in your mouth.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tart Shells:

• All-purpose flour
• Unsalted butter (cold, cubed)
• Powdered sugar
• Egg yolk
• Vanilla extract
• Ice water

For the Lemon Curd Filling:

• Fresh lemon juice
• Lemon zest
• Granulated sugar
• Egg yolks
• Unsalted butter
• Cornstarch (for extra thickness, optional)

Optional Toppings:

• Whipped cream
• Fresh berries
• Powdered sugar
• Toasted meringue

Directions

Step 1: Make the Tart Shells

1. Mix dry ingredients – In a bowl, combine flour and powdered sugar.
2. Cut in butter – Use a pastry cutter or fingers to mix in cold butter until the mixture resembles coarse crumbs.
3. Add egg yolk & vanilla – Stir in egg yolk and vanilla extract.
4. Form dough – Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
5. Chill – Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Roll & cut – Roll out the chilled dough and cut circles to fit mini tart molds or a mini muffin tin.
7. Bake – Preheat oven to 350°F (175°C) and bake tart shells for 10-12 minutes, or until golden brown. Let cool completely.

Step 2: Make the Lemon Curd

1. Whisk ingredients – In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
2. Cook gently – Heat over medium-low, stirring constantly, until thickened (about 5-7 minutes).
3. Add butter – Remove from heat and stir in butter until smooth.
4. Strain & cool – Strain through a fine sieve to remove zest and any lumps, then let it cool slightly.

Step 3: Assemble the Tartlets

1. Fill tart shells – Spoon or pipe the cooled lemon curd into the tartlet shells.
2. Chill – Refrigerate for at least 30 minutes to set.
3. Garnish & serve – Top with whipped cream, berries, or powdered sugar before serving.

Servings and Timing

• Servings: 12-15 tartlets
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour

Variations

• Meringue Lemon Tartlets – Top with meringue and torch for a classic lemon meringue effect.
• Chocolate-Coated Crust – Brush melted white or dark chocolate inside the tart shell before filling.
• Berry Lemon Tartlets – Add a fresh raspberry or blueberry on top for extra flavor.
• Nutty Crust – Use almond flour or ground nuts in the crust for a unique twist.
• Gluten-Free Version – Swap all-purpose flour for a gluten-free flour blend.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze tart shells separately for up to 2 months. Assemble with lemon curd before serving.
• Reheating: Not necessary—serve chilled or at room temperature.

FAQs

Can I use store-bought tart shells?

Yes! Pre-made mini tart shells save time and work great.

How do I keep my tart crust from shrinking?

Chill the dough before rolling and don’t overwork it.

Can I make lemon curd in advance?

Absolutely! It keeps in the fridge for up to a week.

What’s the best way to fill tartlets neatly?

Use a piping bag or spoon for a clean, professional look.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can work in a pinch.

How do I make the lemon curd thicker?

Add 1 teaspoon of cornstarch dissolved in water while cooking.

Why did my lemon curd taste too eggy?

Make sure to cook it over low heat and strain it to remove any cooked egg bits.

Can I make these tartlets dairy-free?

Yes! Use dairy-free butter in the curd and a vegan crust.

How do I make mini tartlets without a tart pan?

Use a mini muffin tin and gently press the dough into the cups.

Can I add other flavors to the lemon curd?

Yes! Try adding a touch of vanilla or a splash of orange juice for variety.

Conclusion

These Lemon Tartlets are the perfect mix of buttery, crisp crust and smooth, tangy lemon filling. Whether you make them for a party, holiday, or just a special treat, they’re sure to impress. Try them today for a bright and zesty dessert that everyone will love!

Print