I adore how these lemon tartlets deliver a perfect balance of tangy citrus filling and buttery, flaky crust—ideal for tea time, parties, or whenever I’m craving a bright, elegant dessert.

Lemon Tartlets

Why I’ll Love This Recipe

I’m drawn to how it combines a simple, homemade tartlet shell with silky smooth lemon curd—it feels fancy but is completely achievable. The prep and bake time fit nicely into a relaxed afternoon, and I love adding a personal touch with berries or a dusting of powdered sugar.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tartlet Shells:
- All-purpose flour
- Cold, cubed unsalted butter
- Granulated sugar
- Egg yolk
- Cold water (if needed)
- Pinch of salt
Lemon Curd Filling:
- Fresh lemon juice
- Lemon zest
- Granulated sugar
- Large eggs
- Unsalted butter, cut into small pieces

directions

I combine flour, sugar, and salt in a food processor, then add chilled butter and pulse until coarse crumbs form.
I add the egg yolk and pulse again, adding a tablespoon of cold water only if the dough seems too dry.
I turn out the dough onto a lightly floured surface, knead briefly, wrap it, and chill for 30 minutes.
I preheat my oven to 350 °F (175 °C), roll out the dough about ⅛ inch thick, and cut circles to fit my tartlet molds—then press them in and prick the bottoms with a fork before baking until golden (12–15 minutes).
For the lemon curd, I whisk lemon juice, zest, sugar, and eggs in a heatproof bowl set over simmering water and whisk constantly until thickened (about 8–10 minutes). I then whisk in butter until smooth and strain the mixture through a fine mesh sieve for silky texture.
I let the curd chill (covered with plastic wrap touching the surface) for at least an hour, then spoon or pipe it into the cooled tartlet shells. I finish with a dusting of powdered sugar, fresh berries, or whipped cream if I’m feeling fancy.

Servings and timing

Yield: 12 tartlets (1 serving = 1 tartlet)
Timing:
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes

storage/reheating

I store any leftovers in the fridge, covered or in an airtight container—they stay fresh for up to 3 days. Just add toppings like whipped cream or berries right before serving to keep textures perfect.

FAQs

What’s the best way to make the shells flaky?

I make sure the butter stays cold until baking—it helps create that perfect flaky texture.

Can I make gluten-free tartlets?

Yes—I swap in a gluten‑free flour blend instead of all-purpose flour, and otherwise follow the same steps.

How do I prevent lemon curd from curdling?

I whisk constantly while the mixture heats over a double boiler to keep it smooth and prevent scrambling.

Can I use bottled lemon juice?

I can, though fresh lemon juice gives brighter flavor—alternatively, lime juice or a combo works too for a twist.

How should I serve these tartlets?

I love them with fresh berries, a dusting of powdered sugar, or whipped cream; they also pair nicely with tea, sparkling water, or lemonade.

Conclusion

I treasure these Lemon Tartlets for their bright flavor, lovely texture, and elegant presentation. With simple components and straightforward steps, they’re one of my favorite go-to treats anytime I want to impress with minimal fuss.