These lemon curd tarts are simple yet impressive. The contrast between the crisp, buttery crust and the smooth, vibrant lemon filling makes every bite irresistible.
They’re ideal for entertaining because they can be made ahead of time and stored until ready to serve. Their bright citrus flavor feels light and refreshing, especially after a heavier meal.
You’ll also love how versatile they are. Dress them up with fresh berries, whipped cream, or a dusting of powdered sugar for a bakery-worthy finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tart shells: all-purpose flour powdered sugar unsalted butter, cold and cubed egg yolk cold water pinch of salt
For the lemon curd filling: fresh lemon juice lemon zest granulated sugar eggs egg yolks unsalted butter pinch of salt
Optional toppings: fresh berries whipped cream mint leaves powdered sugar
Directions
Prepare the tart dough by combining flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg yolk and a small amount of cold water. Mix just until the dough comes together.
Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
Roll out the chilled dough and press it into tart pans. Trim the edges and prick the bottoms with a fork.
Chill the shells again briefly, then bake until lightly golden. Allow them to cool completely.
For the lemon curd, whisk together lemon juice, zest, sugar, eggs, egg yolks, and salt in a saucepan.
Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from heat and stir in the butter until smooth and glossy.
Strain the curd for an extra-silky texture, then let it cool slightly.
Spoon the lemon curd into the cooled tart shells and refrigerate until fully set.
Garnish with fresh berries, whipped cream, or a light dusting of powdered sugar before serving.
Servings and timing
Servings: 8 small tarts
Prep time: 30 minutes Chill time: 1 hour Cook time: 25 minutes Total time: Approximately 1 hour 55 minutes
Variations
For a sweeter profile, replace part of the lemon juice with orange juice for a citrus blend.
Add a thin layer of raspberry jam at the bottom of each tart shell before adding the lemon curd for a fruity twist.
Top the chilled tarts with toasted meringue for a lemon meringue tart variation.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Infuse the curd with fresh thyme or lavender for a subtle herbal note.
Storage/Reheating
Store lemon curd tarts in an airtight container in the refrigerator for up to 3 days.
Because of the delicate filling, these tarts are best served chilled or slightly cool. Avoid leaving them at room temperature for extended periods.
Freezing is not recommended, as the texture of the lemon curd may change once thawed.
Reheating is not necessary. If desired, allow the tarts to sit at room temperature for about 10 minutes before serving for the best flavor and texture.
FAQs
Can I make the tart shells in advance?
Yes, the baked tart shells can be made up to two days in advance and stored in an airtight container at room temperature.
How do I know when the lemon curd is thick enough?
The curd is ready when it coats the back of a spoon and a finger drawn through it leaves a clear line.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest and most natural flavor.
Why did my lemon curd turn out lumpy?
This can happen if the heat is too high. Cooking gently and stirring constantly helps prevent curdling.
Do I need to strain the lemon curd?
Straining is optional but recommended for an extra-smooth and professional finish.
Can I freeze lemon curd tarts?
Freezing is not ideal, as it may affect the smooth texture of the filling.
What size tart pans should I use?
Small individual tart pans or a standard muffin tin work well for personal-sized tarts.
How long do the tarts need to chill before serving?
They should chill for at least one hour, or until the filling is fully set.
Can I make one large tart instead of small ones?
Yes, simply press the dough into a 9-inch tart pan and adjust the baking time as needed.
How can I decorate these tarts for a special occasion?
Top with fresh berries, edible flowers, or lightly toasted meringue for an elegant presentation.
Conclusion
Lovely Lemon Curd Tarts are the perfect combination of crisp pastry and silky citrus filling. They’re elegant enough for celebrations yet simple enough to make at home. With their bright flavor and beautiful presentation, these tarts are sure to become a favorite dessert for any occasion.
Lovely Lemon Curd Tarts are bright, buttery, and perfectly balanced between sweet and tangy. These homemade lemon curd tarts feature crisp pastry shells filled with silky smooth lemon curd, making them an elegant citrus dessert perfect for spring gatherings, afternoon tea, or special occasions. If you’re searching for the best lemon curd tarts recipe, this easy and refreshing treat delivers bakery-quality results at home.
Ingredients
For the Tart Shells:
1 ¼ cups all-purpose flour
¼ cup powdered sugar
½ cup unsalted butter, cold and cubed
1 egg yolk
1–2 tablespoons cold water
Pinch of salt
For the Lemon Curd Filling:
½ cup fresh lemon juice
1 tablespoon lemon zest
¾ cup granulated sugar
2 large eggs
2 egg yolks
6 tablespoons unsalted butter
Pinch of salt
Optional Toppings:
Fresh berries
Whipped cream
Mint leaves
Powdered sugar
Instructions
Prepare the Tart Dough: In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon cold water. Mix just until the dough comes together, adding more water if needed.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Form the Tart Shells: Roll out the chilled dough and press into small tart pans. Trim the edges and prick the bottoms with a fork.
Chill the shells for 15 minutes, then bake at 350°F (175°C) for 15–18 minutes, or until lightly golden. Let cool completely.
Make the Lemon Curd: In a saucepan, whisk together lemon juice, zest, sugar, eggs, egg yolks, and salt.
Cook over medium-low heat, stirring constantly, until thickened and the mixture coats the back of a spoon (about 8–10 minutes).
Remove from heat and stir in butter until smooth and glossy.
Strain the curd through a fine-mesh sieve for an ultra-silky texture. Let cool slightly.
Spoon the lemon curd into cooled tart shells and refrigerate for at least 1 hour, or until fully set.
Garnish with fresh berries, whipped cream, or powdered sugar before serving
Notes
Always cook lemon curd gently over medium-low heat to prevent curdling.Straining the curd ensures a professional, smooth finish.Tart shells can be made up to 2 days in advance and stored in an airtight container.Fresh lemon juice provides the best bright, natural flavor.
