These delightful Lemon Curd Tartlets bring a bright and refreshing twist to your dessert table. A crisp, buttery shortcrust holds a silky, tangy lemon curd filling, creating the perfect balance of flavors. Finished with a light whipped cream topping and a hint of lemon zest, these tartlets offer a bite-sized burst of sunshine in every mouthful.
Ideal for afternoon tea, family gatherings, or special occasions, these tartlets are as beautiful as they are delicious. Their vibrant citrus flavor pairs wonderfully with a warm cup of tea or coffee, making them a must-try for lemon lovers and pastry enthusiasts alike.
Full Recipe:
Ingredients:
- 200g plain flour
- 100g unsalted butter, chilled and cubed
- 50g icing sugar
- 1 egg yolk
- 1-2 tbsp cold water
- 200g lemon curd
- 150ml double cream
- 1 tbsp icing sugar
- Lemon zest, for garnish
Directions:
- Preheat the oven to 180°C (350°F) and lightly grease a mini tartlet tin.
- In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the icing sugar, then add the egg yolk and mix. Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Wrap the dough in cling film and chill for 30 minutes.
- Roll out the dough on a floured surface to about 3mm thick. Cut rounds and press into the tartlet tin.
- Prick the base of each tartlet with a fork and chill for 10 minutes.
- Line each tartlet with baking paper and fill with baking beans. Bake for 12 minutes, remove the beans, and bake for another 5 minutes until golden.
- Let the tartlet shells cool completely before filling them with lemon curd.
- Whip the double cream with icing sugar until soft peaks form. Pipe or spoon onto the tartlets and garnish with lemon zest.
- Serve and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 240 kcal | Servings: 12 tartlets
The History of Lemon Curd Tartlets
Lemon curd tartlets are a refined and elegant dessert that has been enjoyed for centuries. The origins of lemon curd date back to 19th-century England, where it was traditionally made by curdling lemon juice with cream and egg yolks. Over time, the process evolved, incorporating butter and sugar for a smooth, velvety texture.
Tartlets, on the other hand, trace their roots to French patisserie. The French mastered the art of delicate, buttery shortcrust pastry, which became the perfect vessel for various fillings, including custards, jams, and curds. The combination of a buttery, crisp tart shell with the tangy-sweet richness of lemon curd makes this dessert an all-time favorite in bakeries and homes worldwide.
Tips for Making Perfect Lemon Curd Tartlets
- Chill the Dough Properly
- Chilling the shortcrust pastry before rolling prevents shrinkage in the oven and helps develop its crisp texture.
- Wrap the dough in cling film and refrigerate for at least 30 minutes before rolling.
- Avoid Overworking the Dough
- Overmixing can cause the tartlet shells to become tough rather than crumbly.
- Gently mix the ingredients until just combined for the best results.
- Prevent a Soggy Bottom
- Blind baking the tartlet shells is crucial. Use baking paper and pie weights (or dried beans) to keep the pastry flat while it bakes.
- After removing the weights, bake for a few more minutes to crisp up the base before adding the lemon curd.
- Smooth and Velvety Lemon Curd
- If making homemade lemon curd, always cook it low and slow, stirring constantly to prevent curdling.
- Strain the curd through a fine sieve to remove any bits of cooked egg, ensuring a silky finish.
- Whipped Cream Topping Perfection
- For extra stability, whip the cream with a tablespoon of icing sugar until soft peaks form.
- If preparing ahead of time, stabilize the whipped cream by adding 1 teaspoon of cornstarch before whipping.
Serving Suggestions
- For a Gourmet Touch
Garnish your tartlets with edible flowers, candied lemon slices, or a light dusting of powdered sugar for an elegant finish. - Pairing Ideas
- A hot cup of Earl Grey tea or Chamomile tea enhances the citrus notes of the tartlets.
- Serve with fresh berries (raspberries, blueberries, or strawberries) for a vibrant contrast.
- Drizzle with white chocolate for an indulgent twist.
- Variations to Try
- Meringue Topping – Swap the whipped cream for a torched Italian meringue for a mini lemon meringue tartlet.
- Berry Lemon Tartlets – Add a layer of raspberry jam or blueberry compote beneath the lemon curd for a fruity surprise.
- Chocolate Crust – Use a chocolate shortcrust pastry instead of classic butter pastry for a bold flavor contrast.
How to Store Lemon Curd Tartlets
- Refrigeration
- These tartlets must be stored in the fridge due to the dairy-based lemon curd and whipped cream.
- Store in an airtight container for up to 3 days.
- Freezing
- The shortcrust pastry shells can be made ahead and frozen for up to 3 months before filling.
- Once filled with lemon curd, avoid freezing as it can cause texture changes.
Frequently Asked Questions
Q: Can I use store-bought lemon curd?
A: Absolutely! While homemade lemon curd offers the freshest flavor, a high-quality store-bought version works well too.
Q: My pastry shrunk while baking—what went wrong?
A: This usually happens if the dough wasn’t chilled long enough or if it was stretched too much while pressing it into the tin. Always chill the dough and avoid overworking it.
Q: Can I make these tartlets in advance?
A: Yes! You can prepare the tart shells a day ahead and fill them just before serving. If adding whipped cream, pipe it fresh to maintain texture.
Q: What’s the best way to get a smooth lemon curd?
A: Stir the curd constantly over low heat and strain it through a fine sieve after cooking to remove any lumps.
Understanding the Ingredients
Each ingredient in Lemon Curd Tartlets plays a crucial role in creating a balance of flavor, texture, and structure. Let’s explore their importance:
Shortcrust Pastry
- Flour: The base of the pastry, giving it structure. Using plain flour results in a delicate, crumbly texture.
- Butter: Provides richness and flakiness. Chilled butter ensures the dough stays light and crisp.
- Icing Sugar: Unlike granulated sugar, icing sugar blends smoothly into the dough, preventing graininess.
- Egg Yolk: Adds tenderness and helps bind the dough together.
- Cold Water: Just enough water is used to bring the dough together without making it sticky.
Lemon Curd Filling
- Lemon Curd: This smooth, citrusy custard adds a tangy contrast to the sweet, buttery crust.
- Double Cream: Whipped cream topping balances the tartness with a soft, creamy texture.
- Icing Sugar: A touch of sweetness in the whipped cream complements the sharp lemon curd.
- Lemon Zest: Enhances both the aroma and flavor, making the tartlets taste fresher.
The Science Behind a Perfect Shortcrust Pastry
- Keep Ingredients Cold
- Cold butter prevents the dough from becoming greasy.
- Cold water helps bind the dough without over-activating the gluten, which can make the pastry tough.
- Minimal Handling is Key
- Overworking the dough develops gluten, making the tartlets chewy instead of crumbly.
- Mix until just combined and avoid kneading too much.
- Resting the Dough Matters
- Letting the dough chill for at least 30 minutes relaxes the gluten, reducing shrinkage when baked.
- Blind Baking for Crispness
- Baking the pastry shells before filling ensures they remain crisp and don’t absorb moisture from the curd.
- Using baking beans or dry rice helps keep the shape intact while baking.
Creative Variations of Lemon Curd Tartlets
1. Lemon Meringue Tartlets
- Replace the whipped cream topping with toasted meringue for a mini version of a classic lemon meringue pie.
- Pipe Italian or Swiss meringue on top and torch it for a caramelized finish.
2. Mixed Citrus Tartlets
- Substitute some lemon juice with lime, orange, or grapefruit juice for a more complex citrus flavor.
- Try blood orange curd for a unique, slightly sweet variation.
3. Chocolate-Coated Lemon Tartlets
- Brush the inside of the baked tartlet shells with melted white or dark chocolate before filling them.
- This creates a thin barrier that prevents the pastry from softening and adds a rich flavor contrast.
4. Berry-Topped Lemon Tartlets
- Top the tartlets with fresh raspberries, blueberries, or blackberries to enhance the presentation and add a natural sweetness.
- A drizzle of raspberry coulis makes the tartlets even more visually appealing.
5. Lavender-Infused Lemon Tartlets
- Infuse the cream with culinary lavender before whipping to add a floral undertone.
- Garnish with dried lavender buds for an elegant touch.
Pairing Lemon Curd Tartlets with Drinks
Pairing your Lemon Curd Tartlets with the right beverage enhances the citrus notes and complements the buttery pastry:
Tea Pairings
- Earl Grey Tea: The subtle bergamot flavor enhances the lemony tang.
- Chamomile Tea: Soft floral notes balance the acidity of the lemon curd.
- Green Tea: A light, refreshing contrast to the tart sweetness.
Coffee Pairings
- Espresso: The bitterness cuts through the sweetness beautifully.
- Flat White: Creamy texture pairs well with the tartlet’s soft filling.
Wine Pairings
- Moscato d’Asti: A lightly sparkling, fruity wine that enhances citrus flavors.
- Riesling: Slightly sweet and acidic, making it a great companion.
- Prosecco: A crisp, bubbly pairing for a refined dessert experience.
Storage & Shelf Life
Proper storage ensures your tartlets remain fresh and flavorful:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freezing Shortcrust Pastry:
- The unbaked pastry dough can be wrapped in cling film and frozen for up to 3 months.
- Baked tartlet shells can also be frozen and filled just before serving.
- Avoid Freezing Lemon Curd Tartlets:
- Lemon curd doesn’t freeze well as it can separate upon thawing.
Common Mistakes & How to Avoid Them
My tartlet shells are too hard!
Overmixing the dough can lead to tough pastry. Mix only until combined and avoid adding too much water.
The pastry shrank while baking.
Always chill the dough and avoid stretching it when pressing into the tin.
The lemon curd is too runny.
If making homemade lemon curd, cook it slowly over low heat until it thickens.
My whipped cream melted quickly.
Chill the bowl and whisk before whipping for better stability. You can also add a teaspoon of cornstarch to help hold its shape longer.
FAQs
Can I Make These Tartlets Ahead of Time?
Yes! You can bake the tart shells a day in advance and fill them just before serving.
Can I Use Pre-Made Tart Shells?
Absolutely! Store-bought tart shells work well if you’re short on time.
Can I Use a Different Filling?
Definitely! Try using pastry cream, white chocolate ganache, or fruit curd variations.
How Do I Prevent the Tartlets from Getting Soggy?
Brush the baked tart shells with a thin layer of melted white chocolate before filling. This acts as a barrier against moisture.
Final Thoughts
Lemon Curd Tartlets are a timeless and elegant dessert that combines a crisp, buttery crust with a luscious, tangy-sweet lemon curd. Their bite-sized appeal makes them perfect for tea parties, gatherings, and special occasions.
With the right techniques and a few creative twists, you can customize these tartlets to suit any taste. Whether you enjoy them classic, topped with meringue, or infused with new flavors, they are guaranteed to bring a burst of sunshine to your dessert table.
Conclusion
Lemon Curd Tartlets are a delightful fusion of buttery shortcrust pastry and silky-smooth, tangy lemon curd, making them a perfect treat for any occasion. Their balance of crisp and creamy textures, along with a bright citrus flavor, creates an indulgent yet refreshing dessert that’s hard to resist. Whether you serve them as part of an afternoon tea, at a family gathering, or simply as a sweet treat for yourself, these tartlets are guaranteed to impress.
By following the right techniques—chilling the dough, blind baking, and using high-quality lemon curd—you can achieve bakery-style results at home. Plus, with creative variations like meringue-topped, chocolate-coated, or berry-infused tartlets, you can personalize them to suit different preferences.
With their elegant presentation and irresistible flavor, these tartlets will quickly become a staple in your baking repertoire. So, whether you’re a seasoned baker or trying them for the first time, enjoy the process and savor every bite of these zesty, buttery, and utterly delicious Lemon Curd Tartlets!