Description
Delicate, buttery tartlet shells filled with bright and velvety lemon curd. These mini treats are simple yet elegant—perfect for afternoon tea, parties, or any time you crave a tangy-sweet bite.
Ingredients
Tartlet Shells
-
250 g all-purpose/plain flour
-
50 g icing sugar, sifted
-
1 pinch fine salt
-
120 g cold unsalted butter
-
1 large egg, room temperature
Lemon Curd
-
4 egg yolks
-
100 g caster (or granulated white) sugar
-
125 ml lemon juice (≈ 3 large lemons)
-
75 g unsalted butter, room temperature
-
Lemon zest (optional)
Instructions
-
Make the crust:
-
In a food processor, pulse flour, icing sugar, salt, and cold butter until mixture resembles coarse crumbs.
-
Add the egg, pulse briefly until dough holds together. Form a disk, wrap, refrigerate 30 minutes.
-
Roll out chilled dough, cut rounds or shape in tartlet tins. Bake at 350 °F (175 °C) for ~15 min until edges are light golden. Cool completely.
-
-
Make the lemon curd:
-
Whisk yolks, sugar, lemon juice, and zest in a heatproof bowl.
-
Place over simmering water, whisk until thickened (~10 min). Remove from heat, whisk in butter until smooth. Cool.
-
-
Assemble:
-
Spoon or pipe lemon curd into cooled tart shells. Chill 1–2 hours, or until set.
-
Garnish as desired with zest, berries, or whipped cream.
-
Notes
You can bake whole tartlets or a full-sized tart using this filling.
To ensure curd isn’t runny, cook until it thickly coats the back of a spoon and cools to room temperature
Make ahead: both shells and curd can be refrigerated for 2–3 days; assemble before serving.
- Prep Time: ~20 min + 30 min chill
- Cook Time: ~25 min (shells + curd)
- Category: Dessert / Tartlets
- Method: Baking
- Cuisine: International / Tea-time
Keywords: lemon tartlets, lemon curd, mini tarts, tea dessert, citrus tart