Description
Mini Lemon Curd Tarts are bite-sized, tangy and sweet pastries featuring zesty lemon curd nestled in a buttery, flaky crust. Perfectly portable and visually appealing with bright yellow curd and golden shells, they make an ideal snack, party appetizer, or light dessert. Made from simple pantry staples and fresh lemons, this recipe is easy to follow and adaptable to dietary preferences.
Ingredients
Scale
Tart Shell Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2–3 tablespoons cold water
Lemon Curd Filling Ingredients
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream or double cream
- Pinch of salt
Instructions
- Prepare the Tart Shells: Combine all-purpose flour, sugar, and a pinch of salt in a bowl. Cut cold, cubed butter into the mixture until it resembles coarse crumbs. Add cold water, one tablespoon at a time, just until the dough comes together. Chill the dough for at least 30 minutes. Roll out the dough thinly and cut into rounds to fit mini tart pans. Press the dough evenly into each mold and chill again to maintain shape.
- Bake the Tart Shells: Preheat oven to 350°F (175°C). Line tart shells with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake 12-15 minutes until edges are golden. Remove weights and bake an additional 3-5 minutes for crisp bottoms. Cool shells completely before filling.
- Make the Lemon Curd Filling: In a heatproof bowl, whisk lemon juice, lemon zest, sugar, and egg yolks. Place over simmering water (double boiler) and stir constantly until thickened and coats the back of a spoon. Remove from heat and whisk in butter and heavy cream until smooth and glossy. Let cool to room temperature.
- Assemble the Mini Lemon Curd Tarts: Spoon or pipe cooled lemon curd into each tart shell, filling just to the top. Refrigerate for at least one hour to allow curd to firm up before serving.
Notes
- Use fresh lemons for the best brightness.
- Chill the dough to prevent shrinking and keep crust tender.
- Stir lemon curd constantly over double boiler to avoid curdling eggs.
- Do not overfill the tart shells to prevent spilling while chilling.
- Use silicone tart molds if available for easier removal.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 mini tart
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 70mg
Keywords: Mini Lemon Curd Tarts, lemon tarts, bite-sized lemon dessert, portable lemon tart, tangy sweet snack, lemon curd recipe
