Lemon Curd Tartlets: A Delightful Tea-Time Treat

Light, zesty, and beautifully delicate, these lemon curd tartlets are the perfect addition to any afternoon tea baking spread. With crisp, buttery pastry and silky, tangy lemon curd, they are an irresistible treat for easy tea party food sweet treats. Whether you’re planning a gathering for Easter pastries ideas, a Mother’s Day brunch, or a sophisticated afternoon tea, these mini lemon flower tarts will impress your guests.

These tartlets combine a melt-in-your-mouth pastry shell with a vibrant, homemade lemon curd that balances sweetness and tartness perfectly. The best part? They’re easier to make than they look! If you love dessert recipes for Mother’s Day, this recipe is a must-try.

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What Are Lemon Curd Tartlets?

A lemon curd tartlet is a mini pastry shell filled with smooth, citrusy lemon curd. These tea pastry recipes are elegant and bite-sized, making them ideal for special occasions or an indulgent afternoon snack.

They’re often served as part of ideas for afternoon tea food alongside scones, cakes, and finger sandwiches. The tart and sweet lemon curd pairs beautifully with a cup of tea, creating a balanced and refreshing dessert.

Why You’ll Love This Recipe

• Perfect for Tea Parties & Special Occasions: These tartlets fit beautifully into easy Easter party food menus and elegant gatherings.
• Sweet & Tangy: The perfect balance of buttery pastry and zesty lemon curd.
• Easy to Make Ahead: The pastry shells and lemon curd can be prepared in advance for stress-free entertaining.
• Customizable: You can add different flavors, toppings, or even make gluten-free versions.

Ingredients You’ll Need

To make these mini lemon flower tarts, gather the following ingredients:

For the Pastry Shells:

• 1 ¼ cups (150g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar
• 1 egg yolk
• 1–2 tablespoons cold water

For the Lemon Curd:

• 2 large eggs
• 2 egg yolks
• ½ cup (100g) granulated sugar
• ½ cup (120ml) freshly squeezed lemon juice
• Zest of 1 lemon
• ¼ cup (60g) unsalted butter, cubed

Optional Garnishes:

• Fresh berries (raspberries, blueberries, or strawberries)
• Powdered sugar for dusting
• Edible flowers for an elegant touch

Kitchen Equipment Needed

• Mixing bowls for preparing the pastry and curd
• Rolling pin for rolling out the dough
• Mini tart pans or a muffin tin to shape the tartlets
• Whisk for blending the curd mixture
• Saucepan for cooking the lemon curd
• Fine mesh sieve for straining the curd (optional but recommended)

Step-by-Step Instructions

Step 1: Make the Pastry Dough

1. In a large bowl, mix the flour and sugar. Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
2. Add the egg yolk and 1 tablespoon of cold water, mixing until the dough starts to come together. If needed, add an extra tablespoon of water.
3. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Step 2: Prepare the Tartlet Shells

1. Preheat your oven to 350°F (175°C).
2. Roll out the chilled dough on a lightly floured surface until it’s about ⅛-inch thick.
3. Use a round cookie cutter or a glass to cut out circles of dough. Gently press them into mini tart pans or a muffin tin.
4. Prick the bottom of each tartlet with a fork, line with parchment paper, and fill with baking beans or dry rice.
5. Bake for 10–12 minutes until lightly golden. Remove the weights and bake for another 5 minutes until fully cooked. Let them cool completely.

Step 3: Make the Lemon Curd

1. In a heatproof bowl, whisk together the eggs, egg yolks, sugar, lemon juice, and lemon zest.
2. Place the bowl over a saucepan of simmering water (double boiler method) and whisk continuously until the mixture thickens (about 8–10 minutes).
3. Remove from heat and whisk in the butter until smooth.
4. Strain the curd through a fine mesh sieve for an ultra-smooth texture.
5. Allow the curd to cool slightly before filling the tart shells.

Step 4: Assemble the Tartlets

1. Spoon the cooled lemon curd into each tartlet shell, filling them almost to the top.
2. Refrigerate for at least 30 minutes to allow the curd to set.
3. Garnish with fresh berries, a dusting of powdered sugar, or edible flowers.

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Tips for the Perfect Lemon Curd Tartlets

• Chill the dough properly: This prevents the tart shells from shrinking.
• Don’t overcook the curd: Remove it from the heat as soon as it thickens to avoid curdled eggs.
• Strain for a silky texture: Use a fine mesh sieve to remove any bits of cooked egg.
• Let the curd set: Chilling the filled tartlets enhances the texture and flavor.

Common Mistakes to Avoid

• Skipping the blind baking step: This ensures crisp tart shells that don’t become soggy.
• Overmixing the pastry dough: Handle it gently to avoid a tough crust.
• Cooking the lemon curd over high heat: Low and slow prevents lumps.

Variations & Flavor Twists

• Berry Lemon Tartlets: Add a layer of raspberry or strawberry jam under the lemon curd.
• Coconut Lemon Tarts: Top with toasted coconut flakes for extra texture.
• Meringue Topping: Pipe a swirl of meringue on top and lightly torch it for a lemon meringue tart.

How to Store & Make Ahead

• Store in the fridge: Keep tartlets in an airtight container for up to 3 days.
• Freeze the tart shells: Unfilled pastry shells can be frozen for up to a month.
• Make curd in advance: Store lemon curd in the fridge for up to a week.

Serving Suggestions

These lemon curd tartlets are perfect for:

• Afternoon tea spreads with scones and finger sandwiches
• Easter brunch or Mother’s Day dessert
• Elegant party platters for bridal showers or tea parties
• Gifting in beautiful pastry boxes for special occasions

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FAQs

Can I use store-bought pastry shells?

Yes! Pre-made tart shells save time and work well with homemade curd.

How do I fix runny lemon curd?

If your curd is too thin, cook it a little longer over low heat while whisking.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can work in a pinch.

Conclusion

These lemon curd tartlets are the ultimate easy Easter party food and a delightful addition to any afternoon tea food menu. Their tangy, creamy filling and crisp pastry make them a favorite for tea pastry recipes and elegant gatherings.

Try making these mini lemon flower tarts today and impress your guests! If you loved this recipe, share it and subscribe for more delicious dessert recipes for Mother’s Day and beyond.

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