Lemon Curd Tartlets with Whipped Cream

These elegant lemon curd tartlets are a delightful balance of sweet and tangy. Featuring a buttery, crisp tart shell filled with velvety homemade lemon curd and topped with airy whipped cream, they offer a bright, sophisticated flavor profile in a beautiful, bite-sized dessert. Perfect for spring gatherings, afternoon teas, or refined celebrations, these tartlets bring citrusy charm to any table.

Why You’ll Love This Recipe

Lemon curd tartlets with whipped cream are a standout for both their flavor and presentation. The tart shells are crisp yet tender, the lemon curd is silky and vibrant, and the whipped cream topping provides a creamy, light finish. These tartlets are made entirely from scratch but are simple enough for home bakers to prepare with confidence. Their small size makes them ideal for entertaining, and their flavor is both refreshing and indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells:

• all-purpose flour
• powdered sugar
• salt
• unsalted butter, chilled and cubed
• egg yolk
• water

For the Lemon Curd:

• fresh lemon juice
• lemon zest
• large eggs
• granulated sugar
• unsalted butter, cut into cubes

For the Whipped Cream:

• heavy whipping cream
• granulated sugar
• vanilla extract

Directions

1. Make the tart shells: In a food processor, pulse together flour, powdered sugar, and salt. Add chilled butter and pulse until the mixture is crumbly.
2. Add egg yolk and water, then pulse just until the dough comes together.
3. Press the dough evenly into tartlet pans. Chill for 30 minutes.
4. Preheat the oven to 350°F (175°C). Prick the tartlet bases with a fork and bake for 15–18 minutes until golden. Allow to cool completely.
5. Prepare the lemon curd: In a medium saucepan, whisk together lemon juice, zest, eggs, and sugar.
6. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes).
7. Remove from heat and stir in butter until smooth. Let cool completely before using.
8. Make whipped cream: In a chilled mixing bowl, beat the cream, sugar, and vanilla until soft peaks form.
9. Assemble: Spoon lemon curd into the cooled tart shells. Top with piped or spooned whipped cream just before serving.

Servings and timing

Prep Time: 35 minutes
Cooking Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8 tartlets
Calories: 260 kcal per tartlet

Variations

• Berry Topping: Garnish with fresh raspberries, blueberries, or sliced strawberries for added color and flavor.
• Meringue Finish: Replace the whipped cream with toasted meringue for a lemon meringue tartlet effect.
• Gluten-Free Option: Use a gluten-free flour blend designed for baking in place of all-purpose flour.
• Lime or Orange Curd: Substitute lime or orange juice and zest for a different citrus profile.
• Mini Tart Shells: Use mini muffin tins for bite-sized versions ideal for dessert platters.

storage/reheating

Store assembled tartlets in the refrigerator for up to 2 days. For best results, add the whipped cream topping just before serving. The tart shells and lemon curd can be prepared in advance and stored separately: tart shells at room temperature in an airtight container, and lemon curd in the refrigerator for up to 5 days. Whipped cream should be made fresh for best texture.

FAQs

Can I use store-bought tart shells?

Yes, store-bought tartlet shells can be used for convenience, though homemade offers superior texture and flavor.

How do I know when the lemon curd is done?

The curd should coat the back of a spoon and have a custard-like consistency. It will continue to thicken as it cools.

Can I make these tartlets ahead of time?

Yes, you can make the tart shells and lemon curd in advance. Assemble with whipped cream just before serving.

What type of lemons should I use?

Freshly squeezed lemon juice from standard yellow lemons is recommended. Meyer lemons can also be used for a slightly sweeter curd.

How do I prevent the tart shell from becoming soggy?

Make sure the tart shells are completely cooled before filling. The curd should also be cool to avoid softening the shell.

Can I freeze lemon curd?

Yes, lemon curd freezes well. Store in an airtight container for up to 3 months. Thaw in the refrigerator before use.

Can I use a hand mixer for the whipped cream?

Yes, a hand mixer works perfectly to whip the cream to soft peaks. Chill the bowl and beaters beforehand for best results.

How do I keep whipped cream stable?

For longer-lasting whipped cream, add a teaspoon of cornstarch or use stabilized whipped cream methods.

Are these tartlets good for large gatherings?

Absolutely. They’re visually impressive and easy to serve individually, making them ideal for events and celebrations.

Can I use a different sweetener for the curd?

Granulated sugar is best for texture and consistency, but superfine sugar can also be used. Avoid liquid sweeteners as they may affect the set.

Conclusion

Lemon curd tartlets with whipped cream are a showstopping dessert that combines elegance with vibrant citrus flavor. Their buttery shells, luscious lemon filling, and delicate whipped cream topping make them a refined choice for any occasion. Whether you’re entertaining guests or simply indulging in a homemade treat, these tartlets bring sunshine to the dessert table.

Print