Lemon Curd Tartlets Pastry (Printable)
Buttery crisp tartlets with tangy lemon curd for a delightful bite-sized dessert.
# What you'll need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - Pinch of salt
→ Lemon Curd
07 - 2 large eggs
08 - 2 large egg yolks
09 - 3/4 cup granulated sugar
10 - 1/2 cup freshly squeezed lemon juice (about 3 lemons)
11 - 2 teaspoons finely grated lemon zest
12 - 1/4 cup unsalted butter, cubed
# Directions:
01 - Preheat the oven to 350°F and grease a 12-cup mini tart pan or muffin tin.
02 - In a bowl, combine flour, powdered sugar, and salt. Rub in cold butter with fingertips or a pastry cutter until the mixture resembles breadcrumbs.
03 - Mix in egg yolk and 1 tablespoon cold water. Stir to form a dough, adding more water if necessary. Turn dough onto a floured surface and knead gently until smooth. Wrap in plastic wrap and chill for 15 minutes.
04 - Roll dough out to 1/8 inch thick. Cut into 12 circles large enough to line tartlet molds. Press dough gently into molds and trim excess.
05 - Prick tart bases with a fork. Chill for 10 minutes. Line each shell with parchment and fill with baking beans. Bake for 12 minutes, remove beans and parchment, then bake an additional 5 to 7 minutes until golden. Cool completely.
06 - In a heatproof bowl, whisk eggs, egg yolks, and sugar until combined. Stir in lemon juice and zest.
07 - Place bowl over a pot of gently simmering water (double boiler). Cook, stirring constantly, until thickened and coating the back of a spoon, about 8 to 10 minutes.
08 - Remove from heat and stir in cubed butter until smooth.
09 - Spoon or pipe lemon curd into cooled pastry shells. Chill for at least 1 hour before serving.
# Expert Suggestions:
01 -
- Crisp, buttery shells that shatter the moment you bite into them, giving way to silky, tangy curd that's never cloyingly sweet.
- They look fancy enough to serve at a dinner party but come together faster than you'd expect, making you look like you spent hours in the kitchen.
- The flavors stay bright and balanced—lemon never overwhelms, and somehow a small tartlet feels entirely satisfying.
02 -
- Temperature is everything—cold butter for the dough, gentle heat for the curd, and the discipline to not rush either one.
- Lemon curd will continue to thicken slightly as it cools, so don't overcook it trying to get it thicker on the heat.
- The tartlet shells must be completely cool before filling or the heat from the curd will soften them and ruin their crisp texture.
03 -
- If your curd breaks or looks grainy, strain it through a fine sieve into a clean bowl—it won't be perfect but will still taste wonderful.
- Fresh lemon juice makes all the difference; one really good lemon can change the entire personality of a batch, so taste as you go.