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Lemon Curd Tarts - If you are a lover of lemon then you will LOVE these! #Recipe #Lemon #Lemon Curd #Curd

Lemon Curd Tarts

Adapted by Made From Pinterest


Lemon Curd Ingredients

  • 6 tablespoons soft butter
  • 1 cup sugar
  • 2 large eggs + 2 egg yolks
  • 2/3 cup freshly squeezed lemon juice

Tartlet Shells

  • 5 tablespoons cold butter cut into cubes
  • 1/2 cup all purpose flour
  • 1/4 cup finely ground blanched almonds
  • 1 tablespoon sugar
  • 2-3 tablespoons ice cold water


Lemon Curd Instructions

  • Blend butter and sugar for 2 minutes or until well combined and light yellow.
  • On low speed, one at a time add egg whites, then yolks. Once combined beat on low until well blended and creamy yellow. Add lemon juice and blend well.
  • If it looks like everything just went wrong, you are doing it right! Everything will look curdled and I guess that is why it is called lemon curd!
  • Take a medium saucepan and heat through, stirring constantly until mixture is thickened and smooth, about 12 minutes.
  • Pour into a bowl. When the mixture is cool enough, place cling wrap right onto the surface of the curd.
  • Once cool, refrigerate. It will keep for about a week in the fridge and also freezes well.

Tartlet Shell Directions

  • For Gluten Free version you may substitute Pillsbury Gluten Free Pie Crust. I was very pleased with the results.
  • Combine flour, around almonds and sugar.
  • Cut cold butter into the flour mixture with a pastry blender or two knifes until it resembles wet sand.
  • Using a fork, mix in water just until incorporated.
  • Divide the dough into 12 pieces and press into a mini muffin pan with your fingertips. Chill for one hour.
  • To avoid the tartlet shells shrinking, place a small square of foil over each tartlet and add some beans for weight.
  • Bake in a preheated oven at 400° F for 8 minutes.
  • Remove foil weights and bake an another 10 minutes.
  • When cool fill with chilled lemon curd and top with fresh whipped cream if desired.
Tried this recipe?Let us know how it was!