Baking/ Desserts/ Recipe

Lemon Curd Tartlets

August 8, 2015 (Last Updated: August 3, 2019)

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 Lemon Curd Tartlets are mini pies filled with lemon curd and topped with fresh raspberries. 

Lemon Curd Tartlets on a white serving dish.

These are mini tarts filled with lemon curd and topped with fresh raspberries.  Do I need to say anything more?  Lemon and raspberry are the perfect partners in just about anything.  And the mini size makes a perfect dessert.  These taste light and refreshing.  A perfect summer dessert.

Mini pie crusts filled with lemon curd and topped with fresh raspberries.

What ingredients do I need for these lemon tarts?

  • Pie Crust
  • Eggs
  • Lemons
  • Sugar
  • Butter
  • Raspberries

Fresh raspberries with lemons, eggs, sugar and butter all displayed on a white board.

How do I make the lemon curd?

This lemon curd is a bit different than most lemon curds. I use the whole egg instead of just the egg yolks. 

  1. Add eggs, sugar, lemon zest and lemon juice into a sauce pan. Eggs, sugar and lemon zest in a sauce pan.
  2. Whisk together until smooth.
  3. Add butter and lemon juice. Egg and lemon mixture with pats of butter in pan.
  4. Heat over medium heat until butter is melted. Whisk mixture while heating. Lemon curd on a small whisk.
  5. Turn heat down to medium low and continue whisking until thickened.
  6. If curd has a few lumps strain through a fine mesh strainer before adding to bowl. 
  7. Remove from pan and cover with plastic wrap. Place wrap directly on surface of curd to help prevent a skin from forming. Lemon curd topped with plastic wrap.
  8. Place lemon curd in refrigerator until chilled.

How do I make the crusts?

  1. Make a pie crust or buy a ready made pie crust.
  2. Roll out the dough
  3. Use a small cookie cutter, biscuit cutter or a glass to cut small round pieces.  You want the piece to fit into the size of your muffin tin.  Pie crust dough being cut into small circles with an inverted glass.
  4. Place each disc into a muffin tin slot. Placing pie crust dough into a mini muffin tin.
  5. Prick the dough with a fork. Mini Pie crusts being pricked by a fork.
  6. Bake in a preheated 400 degree oven for 10-15 minutes.
  7. Let crusts cool in muffin tin.
  8. To remove, place a baking sheet on top of muffin tins. Invert baking sheet and crusts will flip to baking sheet. 

 

What size tartlets do I make?

I used a mini muffin pan to make these tartlets. You could also use a regular sized muffin pan to make slightly larger tartlets. 

How do I assemble the lemon curd tartlets?

To assemble the mini tarts,

  1. Place crusts on a baking sheet. 
  2. Use a spoon to fill each crust with lemon curd. Lemon curd being added to a small crust.
  3. Top each tartlet with a fresh raspberry Fresh raspberries added to lemon curd tarts.
  4. Cover and refrigerate for up to 3 hours prior to serving. Mini tarts filled with lemon curd and topped with fresh raspberries.

Can I make these in a larger size?

Yes, you could also make these crust in a cupcake sized pan instead of a mini sized pan.

Mini cupcake sized tarts filled with lemon curd and topped with raspberries.

What equipment do I need?

Are there any shortcuts I can take when making these Lemon Curd Tartlets?

You bet! Sometimes we just don’t have time to make everything from scratch.  You might consider purchasing a ready made pie crust, mini tart shells and a jar of lemon curd

If you love lemon you might also love Lemon Sugar Cookies, Lemon Cupcakes and Raspberry Lemon Muffins. 

Don’t forget to PIN for later! Mini lemon dessert topped with a fresh raspberry.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

5 from 2 votes
Lemon Curd Tartlets on a white serving dish.
Lemon Curd Tartlets
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Bites of lemon curd in a crust and topped with fresh raspberries

Course: Dessert
Cuisine: American
Keyword: lemon curd, lemon desserts, lemon tartlet
Servings: 24 tarts
Calories: 70 kcal
Author: Kathy
Ingredients
  • 1 Pie Crust Unbaked
  • 3 Eggs
  • 1/3 Cup Sugar
  • 1 Tablespoon lemon zest
  • 1/3 cup Lemon Juice
  • 4 Tablespoons Butter
  • 24 Fresh Raspberries
Instructions
Crust
  1. Roll out pie dough.

  2. Cut small circles and place in a mini cupcake pan.

  3. Prick bottom and sides of crusts with a fork.

  4. Bake at 400 for 10-15 minutes until crusts are cooked.

Curd
  1. Whisk eggs, sugar and lemon zest in a pan. Add Lemon Juice and Butter

  2. Cook over medium heat until butter is melted.

  3. Turn heat to medium low and whisk until mixture is thickened. Pour into a bowl to cool.

  4. When mixture is completely chilled, scoop into baked crusts. Top with fresh raspberries.
  5. Cover and place in fridge. Mixture will continue to thicken slightly as it cools.

Assembly
  1. Remove pie crusts from pan onto a baking sheet.

  2. Fill each crust with lemon curd.

  3. Top with a fresh raspberry

Recipe Notes
  • If curd has a few lumps strain through a fine mesh strainer before adding to bowl.Ā 
  • Can be assembled and refrigerated up to 3 hours ahead of time.
Nutrition Facts
Lemon Curd Tartlets
Amount Per Serving (1 Tartlet)
Calories 70 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 25mg8%
Sodium 54mg2%
Potassium 21mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 90IU2%
Vitamin C 2.1mg3%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Update – This recipe, post and photos was updated on July 18, 2019.

 

 

 

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9 Comments

  • Reply
    Fred G
    March 13, 2019 at 6:01 am


    Great idea for a quick snack or for dessert

  • Reply
    Anu-My Ginger Garlic Kitchen
    August 12, 2015 at 1:39 am

    These look phenomenal, Kathy! SO damn deliocus! I am dying to have these beauties! šŸ™‚

    • Reply
      Kathy
      August 12, 2015 at 4:23 am

      Lemon curd is so amazing!

  • Reply
    Kennedy Cole
    August 9, 2015 at 11:30 am


    These are so adorable and I love that you used that beautiful lemon curd! I definitely want to try these soon! Thanks for sharing, Kathy! (Btw, I LOVE your recipes, and I subscribed to your site!) šŸ˜‰

    • Reply
      Kathy
      August 9, 2015 at 3:04 pm

      Thanks Kennedy! Glad to have you on board!

  • Reply
    Emanuele @ Guyslovecooking
    August 9, 2015 at 6:39 am

    I will a very similar recipe tomorrow!!! A lazier version of this one…No crust in mine šŸ™‚
    Great minds, think alike šŸ˜‰

    • Reply
      Kathy
      August 9, 2015 at 6:52 am

      I like the idea of no crust! I can’t wait to see your version!

  • Reply
    Jocelyn (Grandbaby cakes)
    August 8, 2015 at 9:25 am

    These look absolutely sensational!

    • Reply
      Kathy
      August 8, 2015 at 10:23 am

      Thanks, Jocelyn!

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