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Easy Lemon Curd Tartlets

Deliciously creamy and zesty, these Easy Lemon Curd Tartlets are the perfect light dessert that brightens any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Dessert, Snack, Sweets
Cuisine: American, British
Calories: 235
Ingredients Method Notes

Ingredients
  

For the Tartlet Shells
  • 1.5 cups shortcrust pastry (store-bought or homemade)
For the Lemon Curd Filling
  • 1 cup lemon juice (freshly squeezed) Fresh lemon juice is crucial for flavor.
  • 1 cup granulated sugar
  • 4 large eggs
  • 0.5 cup unsalted butter (cut into pieces)
  • Zest of 2 lemons Adds an extra zing.
  • Powdered sugar (for dusting, optional)

Method
 

Preparation of Pastry
  1. Preheat your oven to 350°F (175°C). Roll out the shortcrust pastry and cut it into circles to fit your tartlet tins. Gently press the pastry into the tins, pricking the bottoms with a fork to prevent puffing.
Blind Bake
  1. Line the tartlet shells with parchment paper and fill them with baking weights or dried beans. Bake for about 15 minutes until lightly golden. Remove the paper and weights, then bake for an additional 5 minutes until fully cooked. Allow them to cool completely.
Make the Lemon Curd
  1. In a medium saucepan over low heat, combine the lemon juice, sugar, and butter, stirring until melted. In a bowl, whisk the eggs together, and then slowly add the warm lemon mixture to temper the eggs.
Strain & Cook
  1. Strain the mixture back into the saucepan and cook over low heat while stirring continuously until the curd thickens (about 10 minutes). Don’t forget to add the lemon zest for an extra zing!
Fill the Tartlets
  1. Pour the warm lemon curd into the cooled tartlet shells, filling each to the brim. Allow them to cool to room temperature.
Serve
  1. Dust with powdered sugar before serving. Enjoy!

Notes

Your Easy Lemon Curd Tartlets can be stored in the refrigerator for up to three days. To maintain freshness, cover them lightly with plastic wrap or store in an airtight container. If you want to save them for later, you can freeze the tartlet shells separately from the lemon curd for up to one month.