Zesty Lemon Curd Tartlets: A Masterclass in Citrus Balance
Bite-sized buttery pastry shells filled with a rich, tangy, and silky smooth homemade lemon curd. A perfect balance of sweetness and acidity.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter, cubed
Instructions
- Pulse flour, powdered sugar, and cold butter in a food processor until crumbly.
- Add ice water by the teaspoon until dough clumps; chill for 30 minutes.
- Press dough into mini tart tins and prick with a fork.
- Bake at 350°F (175°C) for 12 minutes until pale gold.
- Whisk eggs, sugar, lemon juice, and zest over a double boiler until thick.
- Stir in 2 tbsp butter until melted and glossy.
- Fill cooled shells with curd and chill for 2 hours.