Lemon Tartlets with Lemon Curd

Lemon Tartlets with Lemon Curd Recipe for Bite Sized Desserts

4.9 from 38 reviews

Pretty lemon tartlets with the best lemon curd you’ve ever had! Definitely a crowd pleaser as an appetizer or dessert at your next party!



For the tart dough:

  • 1 1/3 cups (166 grams) all purpose flour
  • 1 stick (115 grams) cold unsalted butter, cubed
  • 1/3 cup granulated sugar
  • pinch of salt
  • 1 large egg

For the lemon curd: (makes extra, about 1 1/2 cup in total)

  • 1/3 cup lemon juice, about 2 lemons
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch table salt
  • Berries for serving (optional)

Special supplies:


Make the tartlets:

  1. Cut the butter into the flour using a pastry cutter until the mixture resembles course breadcrumbs.
  2. Stir in the sugar and salt, then add the egg and stir with a fork until just combined. Use your hands to work the mixture into a dough. It might seem too dry at first, but as you mix it it will start to come together.
  3. Roll the dough out on a floured surface to 1/8-inch thick*.
  4. Cut the pastry into rounds with a cookie cutter** and press into mini muffin tins. Freeze for 30 minutes prior to baking to prevent shrinking.
  5. Bake at 350° Fahrenheit for 20 minutes or until golden. Set aside to cool.

Make the lemon curd:

  1. Heat lemon juice over medium heat until hot but not boiling.
  2. Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
  3. Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
  4. Curd can be stored in an airtight container in the fridge for up to a week, just cover with plastic wrap to prevent it from drying out.

Assemble the lemon tartlets:

  1. Spoon the lemon curd into each tartlet shell.
  2. Top each tartlet with a berry (optional) and serve.


*If you re-roll dough scraps you can get about 3 extra tarts.

** Size will vary depending on your tart pan size but typically 2.5-3″ diameter will work.

Keywords: lemon tartlets, mini lemon tarts, lemon curd tarts, mini tarts, mini tartlets with lemon curd