Lemon Curd Tartlets Delight (Printable version)

Buttery tart shells filled with luscious lemon curd for a refreshing, elegant dessert.

# What You'll Need:

→ Tartlet Shells

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/3 cup powdered sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - Pinch of salt

→ Lemon Curd

07 - 3 large eggs
08 - 3/4 cup granulated sugar
09 - 1/2 cup fresh lemon juice (about 3 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 6 tablespoons unsalted butter, cubed

# How to Prepare:

01 - Preheat oven to 350°F. Lightly grease a 12-cup mini tartlet or muffin pan.
02 - In a bowl, combine flour, powdered sugar, and salt. Add cold butter and work in with fingertips or a pastry cutter until mixture resembles coarse crumbs.
03 - Add egg yolk and 1 tablespoon cold water. Stir until dough just comes together, adding more water if needed.
04 - Divide dough into 12 portions. Press each evenly into the base and up the sides of the tartlet molds. Prick bases with a fork.
05 - Bake shells for 15 to 18 minutes, or until golden. Cool in pan for 5 minutes, then transfer to a rack to cool completely.
06 - Whisk eggs and sugar together in a heatproof bowl. Add lemon juice and zest.
07 - Place bowl over a saucepan of gently simmering water. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
08 - Remove from heat and whisk in butter gradually until smooth.
09 - Pour lemon curd into cooled tartlet shells. Chill for at least 1 hour to set.
10 - Optionally, decorate with whipped cream, fresh berries, or a dusting of powdered sugar before serving.

# Expert advice:

01 -
  • This tartlet is like sharing a little sunshine on your plate only with the comfort of buttery crust
  • The balance of tart and sweet quickly made it my go-to for impressing friends without fuss
02 -
  • Keep your butter cold when making the shell dough to get that perfect flaky texture
  • Constant whisking during the double boiler step prevents curd from scrambling and ensures smoothness
03 -
  • Use a pastry cutter or your fingertips to keep the butter cold and intact for flaky shells
  • Whisk the lemon curd continuously over gentle heat to avoid curdling and get that silky texture

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