Description
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:
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1 ¼ cups all-purpose flour
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¼ cup powdered sugar
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½ cup unsalted butter, cold and cubed
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1 egg yolk
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1–2 tablespoons cold water
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Pinch of salt
For the Lemon Curd Filling:
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½ cup fresh lemon juice
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1 tablespoon lemon zest
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¾ cup granulated sugar
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2 large eggs
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2 egg yolks
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6 tablespoons unsalted butter
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Pinch of salt
Optional Toppings:
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Fresh berries
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Whipped cream
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Mint leaves
- Powdered sugar
Instructions
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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.
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Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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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.
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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).
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Remove from heat and stir in butter until smooth and glossy.
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Strain the curd through a fine-mesh sieve for an ultra-silky texture. Let cool slightly.
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Spoon the lemon curd into cooled tart shells and refrigerate for at least 1 hour, or until fully set.
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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.
