Lemon Tarts with Lemon Curd
Bright, creamy lemon tartlets made with homemade lemon curd and crisp mini pastry shells. These easy lemon tartlets are perfect lemon curd desserts, mini lemon pies, or elegant lemon tarts for brunch and parties.
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.