Lemon Curd Tartlets

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Lemon Curd Tartlets are mini pies filled with lemon curd and topped with fresh raspberries. These fun mini tarts have the perfect balance of sweet from the raspberry and tart from the lemon curd. Serve these at your next party or brunch.

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.

What ingredients do I need for these lemon tarts?

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

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.
2. Whisk together until smooth.
3. Add butter and lemon juice.
4. Heat over medium heat until butter is melted. Whisk mixture while heating.
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.
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. 
4. Place each disc into a muffin tin slot.
5. Prick the dough with 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 tarts do I make?

I used a mini muffin pan to make these tarts. 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.
3. Top each tartlet with a fresh raspberry
4. Cover and refrigerate for up to 3 hours prior to serving.

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.

What equipment do I need?

• Mini Cupcake Pan 
• Lemon Zester
• Lemon Juicer
• Serving Platter

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. 

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Lemon Curd Tartlets

Kathy

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

5 from 2 votes

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 24 tarts

Calories 70 kcal

Ingredients

  

1x2x3x

• 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

• Roll out pie dough.
• Cut small circles and place in a mini cupcake pan.
• Prick bottom and sides of crusts with a fork.
• Bake at 400 for 10-15 minutes until crusts are cooked.

Curd

• Whisk eggs, sugar and lemon zest in a pan. Add Lemon Juice and Butter
• Cook over medium heat until butter is melted.
• Turn heat to medium low and whisk until mixture is thickened. Pour into a bowl to cool.
• When mixture is completely chilled, scoop into baked crusts. Top with fresh raspberries.
• Cover and place in fridge. Mixture will continue to thicken slightly as it cools.

Assembly

• Remove pie crusts from pan onto a baking sheet.
• Fill each crust with lemon curd.
• Top with a fresh raspberry

Notes

• If curd has a few lumps strain through a fine mesh strainer before adding to bowl. 
• Can be assembled and refrigerated up to 3 hours ahead of time.

Nutrition

Serving: 1TartletCalories: 70kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 25mgSodium: 54mgPotassium: 21mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 2.1mgCalcium: 5mgIron: 0.3mg

Keyword lemon curd, lemon desserts, lemon tartlet

Tried this recipe?Leave a comment and let me know what you think.