Lemon curd tartlets are a delightful and elegant dessert that combines the tangy brightness of lemon curd with the flaky crunch of pastry. These bite-sized treats are perfect for any occasion, whether you’re hosting a dinner party or just need a sweet indulgence. The lemon curd filling, made with fresh lemons and a hint of sugar, provides a rich and creamy texture that complements the buttery pastry shells beautifully. This recipe is a perfect blend of French elegance and simplicity, making it a favorite among both beginners and seasoned bakers.

Ingredients

• For the Tartlet Dough:

  • 1 1/3 cups (166 grams) all-purpose flour
  • 1 stick (115 grams) cold unsalted butter, cubed
  • 1/3 cup granulated sugar
  • Pinch of salt
  • 1 large egg

• For the Lemon Curd:

  • 1/3 cup lemon juice (about 2 lemons)
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • Pinch of table salt

• For Assembly:

• Berries (optional)

• Fresh mint (optional)

Instructions

1. Make the Tartlet Dough:

   • Cut the butter into the flour using a pastry cutter until the mixture resembles coarse breadcrumbs.
   • Stir in the sugar and salt, then add the egg and stir with a fork until just combined. Use your hands to work the mixture into a dough. It might seem too dry at first, but as you mix it, it will start to come together.
   • Roll the dough out on a floured surface to 1/8-inch thick.
   • Cut the pastry into rounds with a cookie cutter and press into mini muffin tins. Freeze for 30 minutes prior to baking to prevent shrinking.

2. Bake the Tartlet Shells:

   • Preheat your oven to 350°F (175°C).
   • Bake the tartlet shells for 20 minutes or until golden. Set aside to cool.

3. Make the Lemon Curd:

• Heat the lemon juice over medium heat until hot but not boiling.
• Meanwhile, whisk the eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour the hot lemon juice into the eggs. Return to a saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture registers 170°F (75°C) and coats the back of a spoon.

4. Finish the Lemon Curd:

   • Remove the pan from heat and stir in the butter, a few cubes at a time, until completely melted and incorporated. Add the heavy cream, vanilla extract, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.

5. Assemble the Lemon Tartlets:

   • Spoon the lemon curd into each tartlet shell.
   • Gently tap each tartlet against a hard surface to remove any air bubbles.
   • Place the tartlets in the fridge to set for at least 2 to 3 hours.

6. Serve:

• Top each tartlet with a berry (optional) and garnish with fresh mint (optional). Serve chilled.

Top Tips

1. Use High-Quality Ingredients: Fresh lemons and high-quality butter make a significant difference in the flavor and texture of the lemon curd.

2. Don’t Overmix the Dough: Overmixing can lead to tough pastry. Mix just until the ingredients come together, then let the dough rest.

3. Tap Out Air Bubbles: After filling the tartlets, gently tapping them against a hard surface helps remove any air bubbles, ensuring a smooth finish.

4. Chill Properly: Chilling the tartlets for at least 2 hours allows the lemon curd to set properly and prevents it from oozing out when served.

5. Decorate with Freshness: Fresh berries and mint add a pop of color and freshness to the tartlets, making them visually appealing.

6. Freeze for Later: Lemon curd can be frozen for up to 2 months. Simply thaw overnight in the fridge and whisk to smooth before using.

Variations

1. Lemon Verbena Twist: Add a hint of lemon verbena zest to the lemon curd for a unique and aromatic flavor.

2. Raspberry Layer: Add a layer of raspberry jam or fresh raspberries between the lemon curd and the pastry shell for added flavor and texture.

3. Whipped Cream Topping: Top the tartlets with whipped cream and a sprinkle of sugar for an extra-rich dessert.

4. Mini Phyllo Shells: Use mini phyllo shells instead of homemade pastry for a quicker and easier version.

5. Citrus Mix-In: Mix in some orange or lime zest into the lemon curd for a citrusy twist.

6. Chocolate Dipping: Dip the edges of the tartlets in melted chocolate for a sweet and indulgent treat.

Nutritional Guide

Additional Nutritional Notes: These tartlets are relatively low in calories and fat, making them a great dessert option for those looking to indulge without overdoing it. The lemon curd provides a good amount of vitamin C from the lemons, while the pastry shells contribute to the overall carbohydrate content. For a healthier version, consider using less sugar in the lemon curd or substituting some of the sugar with honey.