Description
These elegant lemon curd tartlets are the perfect balance of sweet and tangy. A buttery, crisp tart shell holds silky homemade lemon curd, topped with a generous swirl of freshly whipped cream. A fresh and sophisticated treat for any celebration.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 2 tbsp powdered sugar
- 1/4 tsp salt
- 7 tbsp unsalted butter, chilled and cubed
- 1 egg yolk
- 1 tbsp water
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 large eggs
- 10 tbsp granulated sugar
- 6 tbsp unsalted butter, cut into cubes
- 3/4 cup heavy whipping cream
- 2 tbsp granulated sugar (for whipped cream)
- 1/2 tsp vanilla extract
Instructions
- Make the tart shells: In a food processor, pulse flour, powdered sugar, and salt.
- Add butter and pulse until the mixture is crumbly. Add egg yolk and water; pulse just until dough comes together.
- Press dough into tartlet pans. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Prick bottoms of tart shells with a fork and bake for 15–18 minutes until golden. Let cool.
- Prepare lemon curd: In a saucepan, whisk together lemon juice, lemon zest, eggs, and sugar over medium heat.
- Cook, stirring constantly, until the mixture thickens, about 8–10 minutes.
- Remove from heat and stir in butter until smooth. Cool completely.
- Make whipped cream: In a chilled bowl, whip the cream with sugar and vanilla until soft peaks form.
- Spoon lemon curd into the cooled tart shells.
- Top with piped whipped cream just before serving.
Notes
- Ensure tart shells are fully cooled before filling to avoid melting the curd.
- Lemon curd can be made ahead and stored in the refrigerator for up to a week.
- Use a piping bag for a neater whipped cream topping presentation.
Nutrition
- Serving Size: 1 tartlet
- Calories: 260 kcal
- Sugar: 17 g
- Sodium: 60 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 105 mg
