Easy Lemon Tartlets with Lemon Curd
These bright, tangy lemon tartlets filled with silky lemon curd are the perfect bite-sized lemon dessert. They combine a crisp, buttery pie crust shell with a creamy, citrus-packed filling. Also called mini lemon pies or lemon mini tarts, they’re a show-stopping treat for brunch, baby showers, or afternoon tea.
I am sure all tart lovers would also enjoy my Kahlua Chocolate Tart, and those who favour lemon tastes must try these lemon bars.
servings: 30 mini tartlets
Total time: 2h 10min
french-inspired snack
Ingredients
For the Lemon Curd
- ¾ cup fresh lemon juice
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, cubed
- 3 large eggs
- 1 tablespoon lemon zest
For the Tart Shells
- 1¼ cups all‐purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold & cubed
- 2 tablespoons cold water
To Decorate (Optional)
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Fresh berries
How To Make These Amazing Lemon Tartlets
Make the Lemon Curd (Make Ahead)
- In a saucepan, combine lemon juice, sugar, butter, eggs, and zest.
- Cook over medium-low, stirring constantly until thick—about 8–10 minutes.
- Transfer to a bowl, cover surface with plastic wrap, and chill.
Prepare the Tart Dough
- In a food processor, pulse flour and salt.
- Add cold butter; pulse to coarse crumbs.
- Add water; pulse until dough just comes together.
- Form a disc, wrap, and chill 1 hour.
Bake the Shells:
- Preheat oven to 325°F.
- Roll dough ¹⁄₈″ thick; cut 3″ rounds.
- Press rounds into mini-muffin tin; prick bottoms with a fork.
- Bake 14–16 minutes until pale golden. Cool in pan.
This is my kids favorite step of the process. So often, I make more dough so they can continue to play, LOL.
Assemble the Tartlets:
- Once the tarts cool off, pipe or spoon lemon curd into each shell.
(Optional) Make Whipped Cream:
- In mixer, beat cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag.
- Top with a small dollop of whipped cream and fresh berries.
I mostly love them plain, as shown in the images, but if you’d like to show off a bit, add whipped cream and berries on top!
Tips & Variations
- Store tartlets in an airtight container in the refrigerator for up to 2 days. Bring to room temperature 10 minutes before serving for best flavor and texture.
- Extra Zing: Stir in a pinch of cardamom or ginger for a spice-twist on your lemon patry.
These lemon tartlets bring together tangy curd, flaky crust, and optional whipped cream or berries for a stunning lemon curd dessert idea. Try them for your next gathering, and watch your guests fall in love with every citrus-bright bite!
too busy to make it?
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Lemon Tarts with Lemon Curd
Ingredients
For the Lemon Curd
- ¾ cup fresh lemon juice
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter, cubed
- 3 large eggs
- 1 tablespoon lemon zest
For the Tart Shells
- 1¼ cups all‐purpose flour
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, cold & cubed
- 2 tablespoons cold water
To Decorate (Optional)
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Fresh berries
Instructions
Make the Lemon Curd (Make Ahead)
- In a saucepan, combine lemon juice, sugar, butter, eggs, and zest.
- Cook over medium-low, stirring constantly until thick—about 8–10 minutes.
- Transfer to a bowl, cover surface with plastic wrap, and chill.
Prepare the Tart Dough
- In a food processor, pulse flour and salt.
- Add cold butter; pulse to coarse crumbs.
- Add water; pulse until dough just comes together.
- Form a disc, wrap, and chill 1 hour.
Bake the Shells:
- Preheat oven to 325°F.
- Roll dough ¹⁄₈″ thick; cut 3″ rounds.
- Press rounds into mini-muffin tin; prick bottoms with a fork.
- Bake 14–16 minutes until pale golden. Cool in pan.
Assemble the Tartlets:
- Once the tarts cool off, pipe or spoon lemon curd into each shell.
(Optional) Make Whipped Cream:
- In mixer, beat cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag.
- Top with a small dollop of whipped cream and fresh berries.
Notes
- Storage: Store tartlets in an airtight container in the refrigerator for up to 2 days. Bring to room temperature 10 minutes before serving for best flavor and texture.
- Extra Zing: Stir in a pinch of cardamom or ginger for a spice-twist on your lemon patry.
