Lemon Curd Tartlets Delight (Printable Version)
Buttery crisp tartlets filled with luscious, tangy lemon curd for a refreshing indulgence.
# What You'll Need:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - Pinch of salt
→ Lemon Curd
07 - 3 large eggs
08 - 2/3 cup granulated sugar
09 - 1/2 cup fresh lemon juice (about 3 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 6 tablespoons unsalted butter, cubed
→ Garnish (optional)
12 - Fresh berries
13 - Powdered sugar
14 - Mint leaves
# Step-by-Step:
01 - Set the oven temperature to 350°F (175°C).
02 - Mix flour, sugar, and salt. Incorporate cold butter by rubbing with fingers or pastry cutter until coarse crumbs form.
03 - Add egg yolk and 1 tablespoon cold water, combining just until dough forms. Add a second tablespoon of water if necessary.
04 - Shape dough into a disk, wrap with plastic, and refrigerate for 20 minutes.
05 - Roll out dough to 1/8-inch thickness on a floured surface. Cut into circles approximately 3 inches in diameter. Fit circles into tartlet pans, pressing edges, then prick bottoms with a fork.
06 - Line shells with parchment and fill with baking weights or dried beans. Bake for 12 minutes, remove weights and parchment, then continue baking 8 to 10 minutes until golden. Cool completely.
07 - Whisk eggs and sugar until smooth. Stir in lemon juice and zest.
08 - Place bowl over simmering water and cook, stirring constantly until thickened and coating the back of a spoon, about 10 minutes.
09 - Remove from heat and whisk in cubed butter until well blended and glossy.
10 - Pour lemon curd into cooled tartlet shells and refrigerate for at least 1 hour to set.
11 - Decorate with fresh berries, powdered sugar, or mint leaves as desired. Serve chilled.
# Expert Advice:
01 -
- The buttery tart shells with the bright lemon curd create a perfect balance that feels like a special treat without being fussy
- It quickly became my go-to dessert for impressing guests with minimal effort yet maximum freshness
02 -
- Don't rush the chilling steps—cold dough and fully cooled shells are what give you that perfect crisp texture
- Using a double boiler for the lemon curd keeps the heat gentle and prevents scrambling the eggs, which is a game changer
03 -
- Cold butter cut into flour with fingertips or pastry cutter keeps the shell flaky and not tough
- Constant stirring over gentle heat ensures a smooth, lump-free curd every time