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Easy Lemon Curd Tartlets

Delightfully tender shortbread filled with glossy lemon curd, these tartlets are simple to make yet perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the shortbread crust
  • 1 cup all-purpose flour Make sure it is sifted.
  • 1/2 cup unsalted butter, chilled and cubed Keep the butter cold for the flakiest texture.
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons cold water
For the lemon curd
  • 1 cup fresh lemon juice About 4-6 lemons, depending on their juiciness.
  • 1 cup granulated sugar
  • 4 large eggs Remove from fridge to reach room temperature.
  • 1/2 cup unsalted butter, cut into pieces
  • Zest of 2 lemons lemon zest Adds extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a food processor, blend flour, chilled butter, powdered sugar, and salt until coarse crumbs form. Add egg yolk and cold water; pulse until dough forms.
  3. Chill the dough in plastic wrap for 30 minutes.
  4. Roll out the dough to about 1/8 inch thick. Cut circles for mini tartlet pans and press into place.
  5. Prick bottoms with a fork and bake for 12-15 minutes or until golden; let cool.
Cooking the Lemon Curd
  1. In a saucepan over medium heat, whisk together lemon juice, sugar, eggs, and butter until thickened (8-10 minutes).
  2. Stir in lemon zest.
Assembly
  1. Fill cooled tartlet shells with lemon curd and refrigerate for at least one hour.
  2. Garnish with berries and mint before serving.

Notes

Keep refrigerated in an airtight container for up to 3 days. Store shells and curd separately for best texture.