Baking/ Desserts/ Recipe

Lemon Curd Tartlets

August 8, 2015 (Last Updated: March 10, 2019)

Lemon Curd Tarlets With Fresh Raspberries

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 individual size makes a perfect dessert.  These taste light and refreshing.  A perfect summer dessert.

Lemon Curd Tartlets With Raspberries

Lemon Curd Tartlets

Mini lemon tart with fresh raspberries

Mini Lemon Tart

This recipe for lemon curd is different than most.  It uses a whole egg instead of just the yolk.  I have made it both ways and this turned out absolutely perfect and no wasted egg.  It makes more curd than you need for these tartlets.  The extra can be stored in the fridge for up to two weeks or even frozen.  

It can be used on scones, cakes, or even on ice cream.  I’ve been know to just eat it on a spoon too!

5 from 2 votes
Lemon Curd and Raspberry Tartlet
Lemon Curd Tartlets
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Lemon Curd Recipe from Joy of Cooking
Course: Dessert
Cuisine: American
Keyword: lemon curd, lemon desserts
Servings: 8 people
Calories: 224 kcal
Author: Kathy
Ingredients
  • 1 Pie Crust Unbaked
  • 4 whole Eggs
  • 1/3 Cup Sugar
  • Grated lemon zest from 1 lemon
  • 1/2 Cup Lemon Juice
  • 6 Tablespoons Butter Cut into Small Pieces
  • 2 Cups Fresh Raspberries
Instructions
  1. For the Crusts: Roll out pie dough. Cut 4" Circles and place in a cupcake pan. Prick bottom and sides of crusts with a fork. Bake at 400 for 10-15 minutes until crusts are cooked.
  2. For the 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. Cover and place in fridge. Mixture will continue to thicken slightly as it cools.
  3. When mixture is completely chilled, scoop into baked crusts. Top with fresh raspberries.
Recipe Notes

This recipe does not use all the lemon curd.

Nutrition Facts
Lemon Curd Tartlets
Amount Per Serving
Calories 224 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 24mg 8%
Sodium 163mg 7%
Potassium 81mg 2%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 1g 2%
Vitamin A 5.4%
Vitamin C 16.7%
Calcium 1.4%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

Mini Tarts with Lemon

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Raspberry Scones

Raspberry Scones

Raspberry Scones

Raspberry Lemon Muffins

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Raspberry Oat Bars

Raspberry oat bars are made easy with raspberry jam as the filling!

Lemon Curd Recipe from The All New Joy of Cooking.

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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! 🙂

    • 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!) 😉

    • 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 🙂
    Great minds, think alike 😉

    • 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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