Lemon tartlets are a delightful combination of crisp, buttery pastry and smooth, tangy lemon curd. Their bright citrus flavor and elegant presentation make them perfect for special occasions, afternoon tea, or simply as a refreshing dessert. With a balance of sweetness and acidity, these tartlets provide a satisfying treat that is both rich and light at the same time. Whether you enjoy them plain or with a touch of whipped cream and berries, they are sure to impress anyone who takes a bite.
Making lemon tartlets at home is easier than it seems. The key to success lies in a well-prepared tart shell and a perfectly thickened lemon curd. With the right technique, you can achieve a crisp crust that holds up to the creamy filling without becoming soggy. This recipe guides you step by step, ensuring you achieve a professional-quality dessert right from your kitchen. Once you master this, you will never need to buy store-bought tartlets again.
Why You’ll Love This Lemon Tartlets Recipe
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A perfect balance of sweet and tangy flavors in every bite
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Buttery and crisp tart shells that complement the smooth lemon curd
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Easy to customize with toppings like berries, whipped cream, or powdered sugar
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Can be made ahead of time and stored for convenience
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Great for portion control and elegant serving at events
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Uses simple ingredients that are easily accessible
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Perfect for any season, especially spring and summer
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A fun and rewarding baking project for all skill levels
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Impressive dessert that looks professional but is easy to make at home
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Freezer-friendly, making it a great make-ahead option
Preparation Time and Yield
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Prep Time: 30 minutes
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Cook Time: 20 minutes
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Chilling Time: 1 hour
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Total Time: 1 hour 50 minutes
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Yield: 12 tartlets
Nutritional Information (Per Serving)
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Calories: 220
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Carbohydrates: 28g
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Protein: 3g
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Fat: 11g
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Fiber: 1g
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Sugar: 15g
Ingredients for Lemon Tartlets
For the Tart Shells
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1 ¼ cups all-purpose flour
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½ cup unsalted butter, cold and cubed
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¼ cup powdered sugar
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1 egg yolk
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1 tablespoon ice water
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½ teaspoon vanilla extract
For the Lemon Filling
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½ cup fresh lemon juice (about 3 lemons)
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Zest of 1 lemon
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½ cup granulated sugar
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3 egg yolks
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2 whole eggs
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¼ cup unsalted butter, cubed
For Garnishing
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Powdered sugar for dusting
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Fresh berries (optional)
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Whipped cream (optional)
Step-by-Step Instructions for Lemon Tartlets
Step 1: Prepare the Tart Dough
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Combine the flour, powdered sugar, and cold butter in a food processor.
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Pulse until the mixture resembles coarse crumbs.
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Add the egg yolk, vanilla extract, and ice water.
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Pulse until the dough forms a ball.
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Wrap in plastic wrap and chill for at least 30 minutes.
Step 2: Shape and Bake the Tart Shells
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Preheat the oven to 350°F (175°C).
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Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.
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Cut out circles slightly larger than the tartlet molds and press them in.
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Prick the bottoms with a fork to prevent puffing.
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Line with parchment paper and add baking weights or dried beans.
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Bake for 12 minutes, remove weights, and bake for another 5-7 minutes until golden.
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Let them cool completely before filling.
Step 3: Prepare the Lemon Filling
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Whisk together the lemon juice, lemon zest, sugar, egg yolks, and whole eggs in a heatproof bowl.
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Place the bowl over a saucepan with simmering water without touching the water.
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Whisk continuously for about 10 minutes until the mixture thickens.
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Remove from heat and add the cubed butter, whisking until smooth.
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Strain through a fine sieve to remove any lumps.
Step 4: Fill and Chill the Tartlets
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Spoon the lemon curd into the cooled tart shells, smoothing the tops.
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Refrigerate for at least 1 hour to allow the filling to set.
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Dust with powdered sugar and garnish as desired.
Ingredient Background
Lemons provide the signature flavor in these tartlets, offering a bright and refreshing citrus taste. Known for their high vitamin C content and antioxidants, lemons have been used in both sweet and savory dishes for centuries. The zest adds a more concentrated citrus aroma, while the juice brings a tart and tangy flavor that perfectly balances the sweetness of the dessert.
Butter is essential in both the tart shells and the filling. It gives the crust a flaky, melt-in-your-mouth texture while contributing to the richness of the lemon curd. Choosing high-quality butter makes a noticeable difference in flavor and texture. Eggs also play a crucial role in this recipe, thickening the lemon curd and ensuring it sets properly when chilled.
Flour provides structure to the tart shells, ensuring they hold up well with the filling. Powdered sugar in the crust adds a subtle sweetness while keeping the texture delicate. These simple ingredients work together to create a dessert that is both refined and indulgent.
Technique Tips for Lemon Tartlets
Mixing the tart dough correctly is key to achieving a tender and flaky crust. Overworking the dough can make it tough, so it’s important to mix just until combined. Chilling the dough before rolling prevents shrinkage when baking and helps maintain the structure of the tartlets. Blind-baking ensures the crust stays crisp even after the lemon filling is added.
When making the lemon curd, gentle heat and constant whisking are essential to avoid scrambling the eggs. Cooking the mixture slowly allows it to thicken evenly without curdling. Straining the curd at the end results in a smooth and silky texture. Adding butter at the final stage helps create a creamy consistency that enhances the overall taste.
For the best presentation, allow the tartlets to chill completely before serving. This ensures the filling is properly set, preventing it from running when sliced. Garnishing with powdered sugar, berries, or whipped cream adds an extra touch of elegance.
Alternative Presentation Ideas
Mini square or oval tartlets provide a unique twist on the classic round shape. Using decorative tart pans with fluted edges adds an elegant touch to their appearance. Smaller, bite-sized tartlets are perfect for parties, making them easy to serve and eat.
A deconstructed lemon tart served in dessert glasses offers another creative approach. Crushed shortbread cookies or graham crackers can be layered with lemon curd and whipped cream, creating a parfait-style dessert. This option simplifies the baking process while maintaining the flavors of the traditional tartlets.
For a sophisticated presentation, garnish with edible flowers or gold leaf. A drizzle of raspberry or strawberry sauce enhances the color and adds a complementary fruity flavor. Whether served at casual gatherings or formal events, these tartlets can be adapted to any occasion.
Freezing and Storing Lemon Tartlets
If storing in the refrigerator, keep them in an airtight container for up to three days. Placing parchment paper between layers prevents them from sticking together. Allow them to sit at room temperature for a few minutes before serving.
For longer storage, freeze the baked tart shells separately. Once cooled, place them in a freezer-safe container for up to two months. When ready to use, thaw at room temperature and fill with fresh lemon curd. This method preserves the crispness of the pastry.
If freezing fully assembled tartlets, freeze them in a single layer before transferring to a container. Thaw overnight in the refrigerator and dust with powdered sugar before serving. This method ensures they retain their original texture and taste.
Frequently Asked Questions (FAQs)
1. What is the best way to store lemon tartlets?
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Store them in an airtight container in the refrigerator for up to three days.
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Keep them separate with parchment paper if stacking to prevent sticking.
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Allow them to come to room temperature for a few minutes before serving.
2. Can I make lemon tartlets ahead of time?
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Yes, the tart shells can be baked and stored in an airtight container for a few days.
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The lemon curd can be prepared in advance and kept refrigerated until needed.
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Assembling them just before serving ensures the best texture and flavor.
3. How can I prevent my tart shells from becoming soggy?
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Blind-baking the tart shells ensures they stay crisp before adding the filling.
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Allow the lemon curd to cool slightly before filling to prevent excess moisture absorption.
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Storing them in the refrigerator uncovered for a short time helps maintain crispness.
4. Can I use bottled lemon juice instead of fresh lemons?
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Fresh lemons provide the best flavor and acidity for this recipe.
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Bottled lemon juice can be used in a pinch, but it may lack the brightness of fresh juice.
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Always include fresh lemon zest to enhance the citrus aroma and depth of flavor.
5. How do I know when my lemon curd is thick enough?
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The curd should coat the back of a spoon and leave a visible trail when swiped.
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Cooking over gentle heat while whisking constantly prevents curdling.
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Straining the curd at the end removes any small lumps for a smooth texture.
6. Can I make lemon tartlets dairy-free?
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Substitute butter in the tart shell and filling with a plant-based alternative.
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Coconut oil can be used in place of butter for a slightly different flavor.
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A dairy-free version still results in a creamy and delicious lemon filling.
7. What is the best way to garnish lemon tartlets?
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A light dusting of powdered sugar adds a simple and elegant touch.
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Fresh berries like raspberries, blueberries, or strawberries provide color and contrast.
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A dollop of whipped cream or a drizzle of fruit coulis enhances presentation.
8. Can I freeze lemon tartlets?
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Tart shells can be baked and frozen separately for up to two months.
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Fully assembled tartlets can be frozen and thawed overnight in the refrigerator.
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Freezing them in a single layer before storage prevents damage.
9. Why did my tartlet crust shrink while baking?
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Not chilling the dough before rolling can cause shrinkage.
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Pressing the dough too firmly into the molds may lead to contraction when baked.
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Using baking weights during blind baking helps maintain the shape.
10. How can I make the lemon filling less tart?
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Increase the sugar slightly to balance the acidity of the lemons.
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Use a mix of lemon and orange juice for a milder citrus flavor.
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Adding a bit more butter creates a richer and smoother taste.
Conclusion
Lemon tartlets are a perfect dessert for anyone who loves the refreshing combination of citrus and buttery pastry. Their bright flavor and elegant appearance make them ideal for a variety of occasions, from casual gatherings to formal events. With a crisp, delicate tart shell and a smooth, creamy lemon filling, they offer a satisfying contrast of textures and flavors that make every bite enjoyable. Whether served as a light treat after dinner or as part of an afternoon tea spread, they never fail to impress.
Making these tartlets at home allows you to customize them to your taste, whether by adjusting the tartness, experimenting with different garnishes, or even trying a new presentation style. The recipe is simple enough for beginners while still offering the precision and technique that experienced bakers appreciate. With the right ingredients and a little patience, you can create bakery-quality lemon tartlets that will leave everyone asking for more.
Print
Lemon Tartlets
- Total Time: 1 hour 50 minutes
- Yield: 12 tartlets 1x
Ingredients
For the Tart Shells
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1 tablespoon ice water
- ½ teaspoon vanilla extract
For the Lemon Filling
- ½ cup fresh lemon juice (about 3 lemons)
- Zest of 1 lemon
- ½ cup granulated sugar
- 3 egg yolks
- 2 whole eggs
- ¼ cup unsalted butter, cubed
For Garnishing
- Powdered sugar for dusting
- Fresh berries (optional)
- Whipped cream (optional)
Instructions
Step 1: Prepare the Tart Dough
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Combine the flour, powdered sugar, and cold butter in a food processor.
-
Pulse until the mixture resembles coarse crumbs.
-
Add the egg yolk, vanilla extract, and ice water.
-
Pulse until the dough forms a ball.
-
Wrap in plastic wrap and chill for at least 30 minutes.
Step 2: Shape and Bake the Tart Shells
-
Preheat the oven to 350°F (175°C).
-
Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness.
-
Cut out circles slightly larger than the tartlet molds and press them in.
-
Prick the bottoms with a fork to prevent puffing.
-
Line with parchment paper and add baking weights or dried beans.
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Bake for 12 minutes, remove weights, and bake for another 5-7 minutes until golden.
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Let them cool completely before filling.
Step 3: Prepare the Lemon Filling
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Whisk together the lemon juice, lemon zest, sugar, egg yolks, and whole eggs in a heatproof bowl.
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Place the bowl over a saucepan with simmering water without touching the water.
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Whisk continuously for about 10 minutes until the mixture thickens.
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Remove from heat and add the cubed butter, whisking until smooth.
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Strain through a fine sieve to remove any lumps.
Step 4: Fill and Chill the Tartlets
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Spoon the lemon curd into the cooled tart shells, smoothing the tops.
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Refrigerate for at least 1 hour to allow the filling to set.
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Dust with powdered sugar and garnish as desired.
- Prep Time: 30 minutes
- Chilling Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Sugar: 15g
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g