These lemon tartlets are the perfect bite-sized indulgence for citrus lovers. With their crisp, buttery shells and creamy lemon curd filling, they strike the ideal balance between tangy and sweet. Each tartlet offers a refreshing burst of lemon flavor wrapped in a delicate pastry case that crumbles delightfully with every bite. Whether you’re serving them at a brunch, afternoon tea, holiday event, or simply want an elegant treat to end a meal, these tartlets deliver on both taste and presentation. The lemon curd is rich, velvety, and made with simple, wholesome ingredients—no artificial flavors, just fresh lemons, egg yolks, and butter blended into a silky-smooth custard. Meanwhile, the tartlet shells are made from scratch, giving you full control over texture and flavor. These tartlets may look fancy, but they’re surprisingly easy to make at home. You can even prepare the components in advance and assemble them when you’re ready to impress your guests. Compact, vibrant, and packed with flavor, lemon tartlets are a timeless dessert that never goes out of style.

Why You’ll Love This Recipe

1. Perfectly Balanced Flavor

The tartness of fresh lemon is beautifully offset by the richness of butter and a touch of sweetness.

2. Elegant Presentation

These mini desserts look beautiful on any dessert table, making them ideal for entertaining.

3. Make-Ahead Friendly

Both the tartlet shells and lemon curd can be prepared in advance, simplifying your schedule.

4. Customizable Size

Make them as small or large as you’d like—perfect for individual servings or sharing.

5. Great Texture Contrast

Crisp pastry shells meet smooth, luscious curd for an irresistible combination.

Ingredients

For the Tartlet Shells:

All-purpose flour
Icing sugar
Fine salt
Unsalted butter (cold)
Egg

For the Lemon Curd:

Egg yolks
Caster sugar
Lemon juice (freshly squeezed)
Unsalted butter
Lemon zest (optional)

Variations

Lime or Orange Curd: Swap lemon juice for lime or orange for a different citrus twist.
Herb-Infused: Add finely chopped thyme or basil to the curd for a gourmet flavor.
Berry Topping: Top with a raspberry or blueberry for color and contrast.
Mini Meringue Tarts: Add a small meringue dollop on top and torch for a lemon meringue twist.
Chocolate Tart Shells: Add a bit of cocoa powder to the tart crust for a richer base.

How to Make the Recipe

Step 1: Prepare the Tartlet Dough

In a bowl, combine flour, icing sugar, and a pinch of salt. Cut in cold butter until the mixture resembles breadcrumbs.

Step 2: Add the Egg

Add the egg and mix just until a dough forms. Do not overwork the dough.

Step 3: Chill the Dough

Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4: Shape and Bake

Roll out the dough and cut into rounds. Press into tartlet tins and prick the bottoms with a fork. Bake at 180°C (350°F) for 12–15 minutes or until lightly golden. Let cool completely.

Step 5: Make the Lemon Curd

In a heatproof bowl, whisk together egg yolks and sugar. Add lemon juice and place over a saucepan of simmering water.

Step 6: Thicken the Curd

Whisk constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat.

Step 7: Add Butter and Zest

Stir in the butter and optional lemon zest until smooth. Let the curd cool slightly.

Step 8: Fill the Tartlets

Spoon or pipe the lemon curd into the cooled tart shells. Chill until set.

Tips for Making the Recipe

Use cold butter for a flaky, crisp tart shell.
Don’t skip chilling the dough—it helps prevent shrinking in the oven.
Strain the curd through a sieve for an ultra-smooth texture.
Taste your lemons before juicing—if they’re too sour, reduce the juice slightly or add a touch more sugar.
Store tartlet shells separately if not serving immediately to keep them crisp.

How to Serve

Serve lemon tartlets chilled, topped with a small piece of candied lemon peel, fresh mint, or a dusting of powdered sugar. Perfect alongside tea, coffee, or sparkling drinks.

Make Ahead and Storage

Storing Leftovers

Store assembled tartlets in an airtight container in the fridge for up to 3 days. The pastry may soften slightly over time.

Freezing

Freeze unfilled tartlet shells for up to 1 month. Thaw at room temperature before filling.

Reheating

Not recommended, as reheating may affect the texture of both the tart shell and lemon curd.

FAQs

1. Can I make the lemon curd ahead of time?

Yes, it can be stored in the fridge for up to a week in an airtight container.

2. How do I keep the tartlet shells from getting soggy?

Fill them just before serving, or brush the inside with melted chocolate to create a moisture barrier.

3. Can I use store-bought tartlet shells?

Yes, if short on time, you can use pre-made shells and focus on making homemade lemon curd.

4. Why is my lemon curd too runny?

It may not have been cooked long enough. Be patient and cook until it thickens properly.

5. Can I make this gluten-free?

Yes, use a gluten-free flour blend designed for baking.

6. Do I need to strain the lemon curd?

Straining ensures a silky smooth texture, especially if any egg bits curdle.

7. Can I add gelatin to make the curd firmer?

You can, but it’s not necessary if the curd is cooked correctly.

8. Is zest necessary in the curd?

It’s optional, but adds extra flavor and aroma. Use a fine grater for best results.

9. Can I double the recipe?

Yes, both the tart shells and curd can be doubled to make larger batches.

10. What size tins should I use?

Mini tart tins (about 2–3 inches in diameter) work best for bite-sized servings.

Conclusion

These zesty lemon tartlets are a deliciously elegant way to enjoy the bright, refreshing flavor of citrus in a compact form. With a crisp pastry base and silky curd filling, they offer both visual appeal and unforgettable taste. Ideal for gatherings, gifts, or treating yourself, these little desserts pack a punch of sunshine in every bite. Once you try them, they’re sure to become a staple in your dessert repertoire.