Lemon tartlets are the perfect balance of tangy, refreshing lemon filling nestled in a crisp, buttery crust. These mini tarts are bursting with bright citrus flavor, thanks to the velvety lemon curd that fills each bite. The buttery, flaky crust adds a satisfying crunch that contrasts beautifully with the smooth, zesty filling. These individual-sized tartlets are not only incredibly delicious but also make a beautiful addition to any dessert table or special occasion. Whether you’re hosting a spring gathering, a summer picnic, or simply want to treat yourself to a light, citrusy dessert, these Lemon Tartlets are a crowd-pleasing choice that will impress your guests.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1-2 tbsp ice water (as needed)
For the Lemon Curd Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from about 1 lemon)
- 1/4 tsp salt
- 1/2 cup unsalted butter, cut into cubes
- Optional: Whipped cream or fresh berries, for garnish
Instructions:
- Make the Crust:
- In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
- Slowly add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface, gather it into a ball, and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to chill.
- Prepare the Tartlet Shells:
- Preheat your oven to 375°F (190°C). Lightly grease a tartlet pan or mini muffin tin (you’ll need about 6-8 individual tartlet wells).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or the rim of a glass to cut out circles that are slightly larger than the wells of your pan.
- Press the dough circles gently into the tartlet pan, making sure to fit the dough into the edges and up the sides. Trim off any excess dough.
- Prick the bottom of each tartlet shell a few times with a fork to prevent bubbling. Place the tartlet pan in the refrigerator for 10 minutes to chill the shells again.
- Bake the crusts in the preheated oven for 10-12 minutes, or until they are golden brown. Once baked, remove the tartlets from the oven and let them cool completely in the pan.
- Make the Lemon Curd Filling:
- While the crusts are cooling, prepare the lemon curd. In a heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and salt.
- Set the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Stir the mixture constantly with a spatula or whisk until it thickens, about 8-10 minutes.
- Once the curd has thickened and coats the back of a spoon, remove it from the heat and immediately whisk in the cold butter, a few cubes at a time, until fully melted and incorporated.
- Strain the lemon curd through a fine-mesh sieve to remove any bits of egg or zest, resulting in a smooth filling. Let the curd cool for a few minutes.
- Assemble the Tartlets:
- Once the tartlet shells have cooled completely, spoon or pipe the lemon curd filling into each tart shell, filling them almost to the top.
- Refrigerate the tartlets for at least 1 hour to allow the lemon curd to set.
- Serve and Garnish:
- Once set, remove the tartlets from the fridge. Optionally, garnish with a dollop of whipped cream or fresh berries for a pop of color and extra flavor.
- Serve these delightful Lemon Tartlets chilled for the perfect bite of citrusy sweetness.
