Lemon Curd Tartlets are a burst of sunshine in every bite—bright, tangy, and buttery. A crisp shortcrust pastry shell is filled with silky, homemade lemon curd, then topped with fresh berries and a dusting of powdered sugar. They’re elegant enough for entertaining yet simple enough for a weeknight treat.
Make the Shortcrust Pastry
In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse meal. Add egg yolk and 1 tablespoon water. Pulse until dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll and Line Tartlet Pans
Roll dough to ⅛-inch thickness. Cut rounds to fit mini tartlet pans. Press into pans, trim edges, and prick bottoms with a fork. Refrigerate for 15 minutes.
Blind Bake
Preheat oven to 375°F (190°C). Line tartlet shells with parchment and fill with pie weights. Bake for 12 minutes. Remove weights and parchment, bake for another 5 minutes until golden. Cool completely.
Make the Lemon Curd
In a saucepan, whisk eggs, egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat, stirring constantly, until thickened (about 8-10 minutes). Remove from heat, whisk in butter until smooth.
Strain through a fine-mesh sieve. Cover with plastic wrap (pressing onto surface) and refrigerate until set.
Fill the Tartlets
Spoon or pipe lemon curd into cooled tartlet shells.
Garnish and Serve
Top with fresh berries, dust with powdered sugar, and garnish with mint. Serve chilled or at room temperature.
These Lemon Curd Tartlets are bright, buttery, and beautifully elegant.
