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Cute lemon curd tarts drizzled with zest, perfect for any celebration.

Irresistibly Cute Lemon Curd Tarts

Delightful tarts with creamy lemon curd in a buttery crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the tart shells
  • 1 package Ready-Rolled Shortcrust Pastry Can also use homemade pastry.
For the lemon curd filling
  • 4 medium Lemons Use both juice and zest for the best flavor.
  • 200 grams Caster Sugar Finely milled for a smooth texture.
  • 4 medium Eggs Room temperature for better blending.
  • 50 grams Unsalted Butter Should be softened for easy incorporation.
  • 2 tablespoons Icing Sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Take the ready-rolled shortcrust pastry out of the fridge 30 minutes prior to using.
  3. Unroll the pastry and cut circles to fit your tart tin. Press the pastry into the tins and trim the edges.
  4. Cover each pastry-filled mold with parchment and fill with baking beans. Bake for 10-12 minutes until slightly golden.
  5. Remove beans and parchment, then bake for an additional 5 minutes.
Making the Lemon Curd
  1. In a saucepan, combine lemon juice, zest, caster sugar, and eggs. Stir over low heat until thickened.
  2. Add butter and continue stirring until the mixture is creamy.
Assembly
  1. Once the tarts and curd have cooled, spoon the lemon curd into each shell.
  2. Dust the tarts with icing sugar before serving.

Notes

Serve these tarts garnished with a mint sprig or fresh raspberry. Store in an airtight container in the refrigerator for up to 3 days, or freeze unfilled shells for a month.