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Mini Lemon Curd Tarts

Mini Lemon Curd Tarts
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Mini Lemon Curd Tarts are vibrant bite-sized desserts featuring a tangy, sweet lemon curd filling nestled in a tender, buttery, and flaky pastry crust. Perfect for snacks or elegant dessert tables, these portable treats combine fresh citrus flavor with a rich, crumbly crust, ideal for quick preparation and easy customization.

Ingredients

Scale

Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 2–3 tablespoons cold water

Lemon Curd Filling

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (from about 2–3 lemons)
  • 1 tablespoon lemon zest (from fresh lemons)
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Tart Crust: Combine cold, cubed unsalted butter with all-purpose flour by rubbing them together until the mixture resembles coarse crumbs. Stir in sugar and a pinch of salt. Gradually add cold water, 1 tablespoon at a time, mixing until the dough begins to come together. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
  2. Make the Lemon Curd: In a heatproof bowl, whisk together eggs, granulated sugar, freshly squeezed lemon juice, lemon zest, and heavy cream or milk. Place the bowl over gently simmering water (double boiler) and stir constantly until the mixture thickens to a smooth curd consistency. Remove from heat and stir in vanilla extract. Let the curd cool to room temperature.
  3. Shape and Bake the Tart Shells: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out small circles to fit your mini tart pans or muffin tins. Press the dough circles gently into each mold, ensuring they fit snugly. Prick the bases with a fork to prevent puffing during baking. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until golden brown. Remove from oven and allow the tart shells to cool completely.
  4. Fill the Tarts: Spoon the cooled lemon curd filling generously into each tart shell. Take care not to overfill to avoid spillage and maintain a neat presentation.
  5. Chill and Serve: Refrigerate the filled tarts for at least 1 hour to allow the lemon curd to set firmly. Just before serving, garnish with fresh berries, a dusting of powdered sugar, or a small sprig of mint, according to preference.

Notes

  • Use fresh lemons for the best flavor; fresh juice and zest elevate the tartness and brightness compared to bottled juice.
  • Keep butter cold when preparing the crust to achieve a crispier, flakier texture.
  • Do not overbake the tart shells; slight underbaking helps maintain tenderness and prevents dryness.
  • Strain the lemon curd through a fine mesh sieve after cooking to remove zest bits and prevent lumps.
  • Chill both the dough and lemon curd thoroughly to make handling easier and improve final texture.

Nutrition

Keywords: mini lemon curd tarts, lemon dessert, bite-sized tarts, citrus tartlets, portable dessert, easy lemon curd, handheld desserts

Find it online: https://recipesemilly.com/mini-lemon-curd-tarts/