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Mini Lemon Curd Tarts

Mini Lemon Curd Tarts
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Mini Lemon Curd Tarts are tangy, buttery, and bite-sized delights featuring a crisp, flaky crust paired with a fresh, smooth lemon curd filling. Perfect for parties, afternoon tea, or a light dessert, these tarts combine bright lemon flavor with a rich, tender pastry for an irresistible treat that is simple to make and sure to impress.

Ingredients

Scale

Tart Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes

Lemon Curd Filling:

  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • Zest of 2 fresh lemons
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cubed

Optional Topping:

  • Confectioners’ sugar, for dusting
  • Fresh berries or mint sprigs for garnish

Instructions

  1. Prepare the Tart Crust: In a bowl, combine all-purpose flour, granulated sugar, and salt. Add cold, unsalted butter cubes and use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Press the dough into a flat disc, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes to firm up.
  2. Roll and Shape the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter slightly larger than your mini tart molds (approximately 2-3 inches in diameter), cut out circles and gently press each into the tart molds. Trim any excess dough to create neat shells. Return the shaped dough shells to the refrigerator and chill for another 15 minutes.
  3. Bake the Tart Shells: Preheat the oven to 350°F (175°C). Line each tart shell with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 12-15 minutes until the edges turn golden brown. Remove the weights and parchment, then bake for an additional 5 minutes to ensure the base is crisp. Let the shells cool completely before filling.
  4. Make the Lemon Curd Filling: In a double boiler or heatproof bowl set over simmering water, whisk together fresh lemon juice, lemon zest, sugar, eggs, and butter cubes. Stir constantly until the mixture thickens to a custard-like consistency. Remove from heat and strain through a fine mesh sieve to remove any lumps. Let the lemon curd cool to room temperature.
  5. Assemble the Mini Lemon Curd Tarts: Spoon the cooled lemon curd into each cooled tart shell, filling up to the top. Chill the assembled tarts in the refrigerator for at least one hour to allow the curd to set firmly. Before serving, optionally dust with confectioners’ sugar and garnish with fresh berries or mint sprigs.

Notes

  • Chill the dough well to prevent shrinking and maintain a flaky crust.
  • Use fresh lemons for the brightest, most vibrant flavor.
  • Strain the lemon curd to ensure a smooth, lump-free filling.
  • Blind baking the crust is essential to keep it crisp and prevent sogginess.
  • Handle the dough quickly and keep your hands cool to prevent sticking.

Nutrition

Keywords: mini lemon tarts, lemon curd, bite-sized dessert, flaky tart crust, tangy lemon filling, party dessert, homemade lemon curd, easy lemon tarts

Find it online: https://mealsbymary.com/mini-lemon-curd-tarts/