Lemon Tartlets
These vibrant, bite-sized Lemon Tartlets deliver tangy citrus curd in a buttery, crisp shell—perfect for parties, brunches, or dessert boards. Easy to prep ahead, endlessly adaptable, and bakery-beautiful with a dollop of cream and a fresh raspberry.
Ingredients
For the Mini Tart Shells
- 3 refrigerated pie crusts or 34–36 pre-baked mini tart shells
- all-purpose flour for dusting if rolling
- nonstick spray or softened butter for the mini muffin pan if baking crusts
For the Lemon Curd Filling
- 6 large egg yolks
- 1 large whole egg
- 1.25 cups granulated sugar
- 0.5 cup freshly squeezed lemon juice about 3–4 lemons
- 1 tablespoon finely grated lemon zest optional, for extra zing
- 1 cup unsalted butter cut into small cubes
- 1 pinch fine sea salt
For Topping & Garnish
- 1 cup whipped topping or lightly sweetened whipped cream
- 36 fresh raspberries one per tartlet
- powdered sugar for dusting, optional
- extra lemon zest strips or mint leaves optional for garnish
Instructions
- Step 1 – Prepare the Tart Shells: Preheat oven to 375°F (190°C). Lightly grease a mini muffin pan. Roll out pie dough and cut into 2½-inch rounds. Press into muffin cups, prick bottoms, and blind-bake with parchment and weights for 8–10 minutes. Remove weights and bake 2–4 more minutes until golden. Cool completely.
- Step 2 – Make the Lemon Curd: In a saucepan, whisk together yolks, whole egg, sugar, lemon juice, zest, and salt. Cook over medium-low heat, whisking constantly, until thickened (6–10 minutes). Remove from heat and whisk in butter until smooth. Strain through a fine-mesh sieve. Chill with plastic wrap pressed on surface for at least 2 hours.
- Step 3 – Assemble and Garnish: Spoon or pipe cold lemon curd into cooled shells. Top with whipped cream and a raspberry. Dust with powdered sugar and garnish with zest or mint if desired. Serve chilled or at cool room temp.
Notes
Chill curd fully before piping for best texture. To keep shells crisp, assemble within 2–3 hours of serving. For longer holding, coat the shell interior with melted white chocolate. Freeze curd or shells separately for longer storage and assemble just before serving.