When it comes to sweet treats, there’s nothing quite like a tangy and creamy lemon curd filling nestled within a buttery crust. And what better way to indulge in this delightful combination than with individual-sized tartlets? Perfect for serving at parties, potlucks, or even just as a sweet indulgence after dinner, these bite-sized morsels are sure to impress.
In this article, we’ll take you on a journey through 18 mouthwatering lemon curd tartlet recipes that will satisfy your citrus cravings and leave you wanting more. From classic combinations to innovative twists, each recipe is carefully crafted to showcase the versatility of this beloved filling. So, get ready to pucker up and dive into the world of lemony goodness!
Classic Lemon Curd Tartlets with Shortbread Crust
These bite-sized tartlets are the perfect combination of tangy lemon curd and crumbly shortbread crust. A classic flavor combination that’s sure to impress.
Ingredients:
For the Shortbread Crust:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
For the Lemon Curd:
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup (1/2 stick) unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Shortbread Crust: In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter and mix until crumbly.
3. Roll out crust to about 1/8 inch thickness. Cut into small squares (about 1 inch per side).
4. Press each square into a mini muffin tin, forming the crust for the tartlets.
5. Prepare the Lemon Curd: Whisk together lemon juice, sugar, and egg yolks in a medium bowl until smooth. Add melted butter and whisk until combined.
6. Pour curd mixture into prepared tartlet shells.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Mini Lemon Meringue Tartlets with Toasted Meringue
These bite-sized treats are perfect for a special occasion or a sweet surprise any time of the year. With a buttery shortbread crust, tangy lemon curd, and toasted meringue topping, each tartlet is a delightful combination of flavors and textures.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1/2 cup granulated sugar (for meringue topping)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter; mix until a crumbly dough forms.
3. Press dough into mini muffin tin cups. Bake for 12-15 minutes or until lightly golden.
4. Meanwhile, prepare lemon curd by whisking together egg yolks, lemon juice, and salt in a small bowl.
5. Top each tartlet with a spoonful of lemon curd and a dollop of whipped cream (optional).
6. To toast meringue topping, preheat broiler. In a small bowl, beat 1/2 cup granulated sugar and 1/4 cup heavy cream until stiff peaks form.
7. Place meringue topping on each tartlet and place under broiler for 30-45 seconds or until toasted.
Cooking Time: 20-25 minutes
Lemon Curd and Blueberry Tartlets with Almond Crust
This recipe combines the brightness of lemon curd with the sweetness of blueberries, all wrapped up in a crispy almond crust. Perfect for a springtime dessert or brunch.
Ingredients:
For the almond crust:
– 1 1/2 cups almonds
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 tablespoon unsalted butter, melted
For the lemon curd:
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
For the blueberry topping:
– 1 cup fresh or frozen blueberries
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse almonds until coarsely ground. Add confectioners’ sugar and salt; process until combined. Add melted butter and pulse until mixture forms a crumbly dough.
3. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into small squares (about 2 inches per side).
4. In a separate bowl, whisk together lemon juice, sugar, egg yolks, and melted butter for the lemon curd.
5. Spoon a dollop of lemon curd onto each dough square, leaving a 1/2 inch border around edges.
6. Arrange blueberries on top of lemon curd. Drizzle with additional granulated sugar if desired.
7. Fold squares in half to form triangles and press edges together to seal. Place tartlets on prepared baking sheet, leaving about 1 inch between each.
8. Bake for 20-22 minutes or until crust is golden brown.
Earl Grey Infused Lemon Curd Tartlets
Brighten up your dessert table with these bite-sized treats infused with the unique flavor of Earl Grey tea and the sweetness of lemon curd. These tartlets are perfect for a spring or summer gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons Earl Grey tea-infused lemon curd (see below)
– Confectioners’ sugar, for dusting
Earl Grey Tea-Infused Lemon Curd:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/2 teaspoon Earl Grey tea leaves
– 2 large egg yolks
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add cold butter; use a pastry blender or fingers to work into crumbs.
3. Press mixture into prepared tartlet cups. Chill for 10 minutes.
4. Bake for 15-18 minutes, or until lightly golden.
5. Allow tarts to cool completely before filling with Earl Grey-infused lemon curd.
Cooking Time: 20-22 minutes
Lemon Curd Tartlets with Coconut Macaroon Crust
Brighten up your dessert table with these tangy and sweet tartlets, featuring a coconut macaroon crust and a burst of citrusy lemon curd.
Ingredients:
For the crust:
– 1 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
For the lemon curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon grated lemon zest
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, mix coconut, sugar, salt, and vanilla extract. Add melted butter and stir until combined.
3. Press about 1 tablespoon of the crust mixture into each liner.
4. Bake for 12-15 minutes or until lightly browned.
5. Prepare lemon curd: Whisk together egg yolks, lemon juice, sugar, and softened butter in a medium bowl. Add grated lemon zest.
6. Pour lemon curd into cooled tart shells and refrigerate for at least 2 hours before serving.
Cooking Time: 12-15 minutes (crust), 2+ hours (lemon curd)
Raspberry Swirl Lemon Curd Tartlets
Brighten up your dessert table with these bite-sized treasures, featuring a tangy lemon curd filling swirled with sweet and tart raspberry jam, all nestled in a buttery pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup lemon curd (homemade or store-bought)
– 1/4 cup raspberry jam
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. Brush edges of pastry squares with beaten egg.
4. Spoon a small amount of lemon curd onto one half of each square, leaving a 1/2-inch border around the edges.
5. Drizzle raspberry jam over the lemon curd in a zigzag pattern.
6. Fold the other half of the pastry square over the filling to form a triangle or a square shape. Press edges to seal.
7. Place tartlets on prepared baking sheet, leaving about 1 inch of space between each.
8. Brush tops with egg wash and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lemon Curd Tartlets with Ginger Snap Crust
These bite-sized tartlets combine the sweetness of lemon curd with the warm, spicy flavor of ginger snap crust. Perfect for a dessert or snack.
Ingredients:
For the crust:
– 1 1/2 cups ginger snap cookies, crushed
– 6 tablespoons unsalted butter, melted
For the lemon curd:
– 1 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup (1/2 stick) unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix crushed cookies and melted butter until well combined.
3. Press mixture into mini muffin tin cups to form crusts.
4. Bake for 10 minutes or until lightly browned.
5. Meanwhile, whisk together lemon juice, sugar, egg yolks, and melted butter in a large bowl.
6. Pour lemon curd mixture into baked tartlet crusts.
7. Bake for an additional 12-15 minutes or until filling is set.
8. Allow to cool completely before serving.
Cooking Time: 22-25 minutes
Lavender Lemon Curd Tartlets with Honey Drizzle
Elevate your dessert game with these sweet and tangy tartlets, infused with the subtle charm of lavender and the brightness of lemon. Perfect for a dinner party or special occasion.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup lavender syrup (or 1 tablespoon dried lavender buds)
– 1/2 cup unsalted butter, softened
– 2 large egg yolks
– 1 teaspoon vanilla extract
– Salt to taste
– Confectioners’ sugar, for dusting
– Honey, for drizzling
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into small squares (about 3 inches per side).
3. In a bowl, whisk together sugar, lemon juice, lavender syrup (or dried lavender), and softened butter until smooth.
4. Beat in egg yolks and vanilla extract. Season with salt to taste.
5. Spoon a small amount of curd onto each pastry square, leaving a 1/2-inch border around edges.
6. Fold edges up over filling, pressing gently to seal.
7. Bake for 20-25 minutes or until golden brown.
8. Dust with confectioners’ sugar and drizzle with honey. Serve warm.
Cooking Time: 20-25 minutes
Lemon Curd Tartlets with Pistachio Crust
These bite-sized tartlets combine the sweetness of lemon curd with the nutty flavor of pistachios, making them a perfect treat for any occasion.
Ingredients:
For the crust:
– 1 cup pistachio meal
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
For the lemon curd:
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a bowl, mix together pistachio meal, confectioners’ sugar, and salt. Add melted butter and stir until combined.
3. Press about 1 tablespoon of the crust mixture into each muffin cup.
4. Bake for 12-15 minutes or until lightly browned.
5. Prepare lemon curd by whisking together lemon juice, sugar, egg yolks, and softened butter in a bowl.
6. Pour about 2 tablespoons of lemon curd into each tartlet shell. Refrigerate for at least 30 minutes before serving.
Cooking Time: 12-15 minutes (crust) + refrigeration time
White Chocolate Lemon Curd Tartlets
These bite-sized treats combine the tanginess of lemon curd with the creaminess of white chocolate, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup unsalted butter, softened
– 2 large egg yolks
– 1 teaspoon grated lemon zest
– 6 ounces white chocolate chips
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into small squares, about 3 inches per side.
3. In a medium bowl, whisk together sugar, lemon juice, and butter until smooth.
4. Add egg yolks and whisk until combined.
5. Spoon a small amount of lemon curd onto the center of each square, leaving a 1/2-inch border around edges.
6. Fold edges up to form a triangle or rectangle shape, pressing gently to seal.
7. Place tarts on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
8. Melt white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
9. Drizzle melted white chocolate over warm tartlets.
Cooking Time: 15-20 minutes
Lemon Curd Tartlets with Almond Flour Crust
These bite-sized tartlets combine the brightness of lemon curd with the nutty flavor of almond flour crust, perfect for a sweet and tangy treat.
Ingredients:
For the crust:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 large egg, lightly beaten
– 1 tablespoon unsalted butter, melted
For the lemon curd:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: In a medium bowl, whisk together almond flour, sugar, and salt. Add vanilla extract, egg, and melted butter; mix until a dough forms.
3. Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into small squares, about 2 inches per side.
4. Prepare the lemon curd: In a medium saucepan, whisk together butter, sugar, egg yolks, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened, about 10-12 minutes.
5. Assemble the tartlets: Place a spoonful of lemon curd onto each square of dough, leaving a 1/2 inch border around the edges. Fold the dough up over the filling to form a triangle or rectangle shape. Press edges to seal.
6. Bake for 20-22 minutes, or until crust is lightly golden.
Cooking Time: 20-22 minutes
Lemon Curd and Passionfruit Tartlets
These bite-sized tartlets combine the brightness of lemon curd with the tropical sweetness of passionfruit, perfect for a refreshing dessert or snack.
Ingredients:
For the Lemon Curd:
– 1/2 cup (115g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
For the Passionfruit Filling:
– 2 ripe passionfruits, pulp and seeds removed
– 1 tablespoon honey
For the Tartlets:
– 1 sheet of frozen puff pastry, thawed
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch (3mm). Cut into small squares, about 3 inches (7.5cm) per side.
3. Spread a small amount of lemon curd onto each square, leaving a 1/2-inch border around the edges.
4. Top with passionfruit pulp and a drizzle of honey.
5. Fold the pastry squares in half to form triangles, pressing edges to seal. Brush with egg wash (beaten egg mixed with a little water).
6. Bake for 20-25 minutes, or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Lemon Curd Tartlets with Graham Cracker Crust
Lemon Curd Tartlets with Graham Cracker Crust: A Bright and Tangy Treat
These bite-sized tartlets combine the sweetness of lemon curd with the crunch of a graham cracker crust, perfect for a springtime dessert or brunch.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup lemon curd (homemade or store-bought)
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined.
3. Press the mixture into the bottom and up the sides of mini muffin tin cups.
4. Bake crusts for 8-10 minutes or until lightly browned.
5. Fill each tartlet with lemon curd, leaving a small border around the edges.
6. Top each tartlet with a beaten egg, dust with confectioners’ sugar.
7. Refrigerate for at least 30 minutes before serving.
Cooking Time: 8-10 minutes
Lemon Curd Tartlets with Basil Infused Cream
Lemon Curd Tartlets with Basil Infused Cream: A Bright and Refreshing Dessert
These bite-sized tartlets combine the tanginess of lemon curd with the sweetness of basil-infused cream, perfect for a light and delightful dessert.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup lemon curd (homemade or store-bought)
– 1 cup heavy cream
– 1 tablespoon chopped fresh basil
– 1 tablespoon granulated sugar
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into small squares, about 3 inches per side.
3. Spoon a small amount of lemon curd onto one half of each square, leaving a 1/2 inch border around the edges.
4. Fold the other half of the pastry over the filling and press edges to seal.
5. Brush tops with a little water and bake for 15-20 minutes, or until golden brown.
6. Meanwhile, combine heavy cream, chopped basil, and granulated sugar in a bowl. Whip until stiff peaks form.
7. Dust tartlets with confectioners’ sugar and serve chilled with a dollop of basil-infused cream.
Cooking Time: 15-20 minutes
Lemon Curd Tartlets with Poppy Seed Crust
These bite-sized treats combine the brightness of lemon curd with the subtle crunch of poppy seed crust, perfect for a sweet and tangy indulgence.
Ingredients:
For the crust:
– 1/2 cup all-purpose flour
– 1/4 cup confectioners’ sugar
– 1 tablespoon poppy seeds
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
For the lemon curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners’ sugar, poppy seeds, and salt.
3. Add softened butter and mix until a crumbly dough forms.
4. Press dough into mini muffin tin cups.
5. Bake crust for 12-15 minutes or until lightly golden.
6. In a separate bowl, whisk together egg yolks, lemon juice, sugar, and melted butter.
7. Pour lemon curd mixture over baked crusts and smooth tops.
8. Refrigerate for at least 2 hours before serving.
Cooking Time: 12-15 minutes (crust) + refrigeration time
Lemon Curd Tartlets with Blackberry Glaze
These bite-sized tartlets combine the brightness of lemon curd with the sweetness of blackberries, making them perfect for a springtime dessert or afternoon tea.
Ingredients:
– 1 cup (200g) confectioners’ sugar
– 1/2 cup (120ml) freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
– 1 large egg yolk
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1 cup (240ml) heavy cream, whipped
– Fresh blackberries, for glazing
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together confectioners’ sugar, lemon juice, and softened butter until smooth.
3. Add egg yolk and whisk until combined. Gradually add flour and salt, whisking until just combined.
4. Roll out puff pastry to 1/8-inch thickness. Cut into small squares (about 3 inches).
5. Spoon a small amount of lemon curd onto each square, leaving a 1/2-inch border around the edges.
6. Fold the dough over the filling, pressing edges to seal.
7. Bake for 20-25 minutes or until golden brown. Allow to cool completely.
8. Drizzle with blackberry glaze (simply puree fresh blackberries with a little sugar and water) and serve.
Cooking Time: 20-25 minutes
Lemon Curd Tartlets with Thyme Shortbread Crust
Brighten up your gathering with these tangy and sweet lemon curd tartlets, nestled in a fragrant thyme shortbread crust. Perfect for springtime celebrations or as a delightful dessert any time of the year.
Ingredients:
For the shortbread crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon dried thyme
– 1/2 cup unsalted butter, softened
For the lemon curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, salt, and thyme. Add softened butter; mix until a crumbly dough forms. Roll out to about 1/8 inch thickness.
3. Cut into small squares or shapes for tartlets. Place on prepared baking sheet. Bake for 18-20 minutes or until lightly golden.
4. For the lemon curd, whisk together egg yolks, lemon juice, sugar, and melted butter in a medium bowl. Cook over low heat, stirring constantly, until thickened (about 10 minutes). Strain into a clean bowl; let cool to room temperature.
5. To assemble, place cooled shortbread crusts on serving plates or a large platter. Spoon cooled lemon curd over the shortbread. Refrigerate for at least 30 minutes before serving.
Cooking Time: About 45-50 minutes (20 minutes for tartlets and 25-30 minutes for lemon curd)
Lemon Curd Tartlets with Candied Lemon Peel
Brighten up your gatherings with these bite-sized treats that combine the tanginess of lemon curd with the sweetness of candied lemon peel. These tartlets are perfect for parties, brunches, or even a simple afternoon snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup candied lemon peel, thinly sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and mix until a crumbly dough forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into small squares, about 3 inches per side.
6. Press each square into a mini muffin tin lined with parchment paper.
7. Fill each tartlet with lemon curd (see separate recipe) and top with a slice of candied lemon peel.
8. Bake for 20-25 minutes or until the crust is golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to impress your guests with these 18 delicious lemon curd tartlet recipes perfect for any occasion! From classic lemon curd tartlets with shortbread crust to innovative flavors like lavender and basil infused, there’s something for everyone. Try adding a toasted meringue topping or a swirl of raspberry jam for added flavor and visual appeal. With a variety of crust options including almond, coconut, and graham cracker, you’ll never get bored with these bite-sized treats.
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