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Home » Desserts » Lemon Curd Tartlets

Published: Aug 8, 2015 · Modified: Aug 7, 2022 by Kathy · This post may contain affiliate links

Lemon Curd Tartlets

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Small tarts filled with lemon and topped with a raspberry.

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.

Mini tarts filled with lemon curd and topped with a raspberry.
Table of Contents
Mini lemon tarts
Key ingredients
Step by step directions
To make the crust
Assemble the mini tarts
Shortcuts
More lemon recipes
Lemon Curd Tartlets

Mini lemon tarts

These mini tarts are filled with lemon curd and topped with fresh raspberries. 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.

Key ingredients

  • Pie Crust
  • Eggs
  • Lemons
  • Sugar
  • Butter
  • Raspberries
Fresh raspberries with lemons, eggs, sugar and butter all displayed on a white board.

Step by step directions

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

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

To make the crust

  • Make a pie crust or buy a ready made pie crust.
  • Roll out the dough
  • 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. 
  • Place each disc into a muffin tin slot.
Cutting out pie dough with a glass.
Placing pie crust dough into a mini muffin tin.
  • Prick the dough with a fork.
  • Bake in a preheated 400 degree oven for 10-15 minutes.
  • Let crusts cool in muffin tin.
  • To remove, place a baking sheet on top of muffin tins. Invert baking sheet and crusts will flip to baking sheet. 

Assemble the mini tarts

  • Place crusts on a baking sheet. 
  • Use a spoon to fill each crust with lemon curd.
  • Top each tartlet with a fresh raspberry
  • Cover and refrigerate for up to 3 hours prior to serving.
Filling mini pie shells with lemon curd.
Raspberries being placed on top of lemon curd in mini shells.

Shortcuts

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. 

More lemon recipes

  • Lemon Sugar Cookies
  • Lemon Cupcakes
  • Raspberry Lemon Muffins
  • Lemon Blueberry Bundt Cake
Mini Tarts topped with a fresh raspberry.

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

Check out all my delicious desserts!

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    Ginger Cookies
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Mini tarts filled with lemon curd and topped with a raspberry.

Lemon Curd Tartlets

Kathy
Bites of lemon curd in a crust and topped with fresh raspberries
5 from 6 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 24 tarts
Calories 70 kcal

Equipment

  • Rolling Pin
  • Zester
  • Mini Muffin Tin
  • Measuring Cups
  • Measuring Spoons
  • Cooling Rack
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Ingredients
  

  • 1 Pie Crust (Unbaked)
  • 3 Eggs
  • ⅓ Cup Sugar
  • 1 Tablespoon lemon zest
  • ⅓ cup Lemon Juice
  • 4 Tablespoons Butter
  • 24 Fresh Raspberries

Instructions
 

Crust

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

Curd

  • Whisk eggs, sugar and lemon zest in a pan.
    3 Eggs, ⅓ Cup Sugar, 1 Tablespoon lemon zest
  • Add lemon juice and butter.
    ⅓ cup Lemon Juice, 4 Tablespoons 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.
  • Cover with plastic wrap. Place wrap directly on surface of curd to help prevent a skin from forming. Refrigerate until cool.
  • When mixture is completely chilled, scoop into baked crusts. Top with fresh raspberries.
    24 Fresh Raspberries

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.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

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? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

 

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Reader Interactions

Comments

  1. Fred G says

    March 13, 2019 at 6:01 am

    5 stars
    Great idea for a quick snack or for dessert

    Reply
  2. Anu-My Ginger Garlic Kitchen says

    August 12, 2015 at 1:39 am

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

    Reply
    • Kathy says

      August 12, 2015 at 4:23 am

      Lemon curd is so amazing!

      Reply
  3. Kennedy Cole says

    August 09, 2015 at 11:30 am

    5 stars
    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!) 😉

    Reply
    • Kathy says

      August 09, 2015 at 3:04 pm

      Thanks Kennedy! Glad to have you on board!

      Reply
  4. Emanuele @ Guyslovecooking says

    August 09, 2015 at 6:39 am

    I will a very similar recipe tomorrow!!! A lazier version of this one...No crust in mine 🙂
    Great minds, think alike 😉

    Reply
    • Kathy says

      August 09, 2015 at 6:52 am

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

      Reply
  5. Jocelyn (Grandbaby cakes) says

    August 08, 2015 at 9:25 am

    These look absolutely sensational!

    Reply
    • Kathy says

      August 08, 2015 at 10:23 am

      Thanks, Jocelyn!

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

More about me →

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