Have you tried lemon tartlets? Aah, the flavor of fresh lemons! I love lemon anything: Lemon tartlets, lemon pie, lemonade, lemon candy. Okay, you get the picture, if it tastes like lemon I am game. This lemon tartlet recipe I have here for you will be the hit at your next party. The lemon curd recipe is easy to make. All a good lemon curd needs is a little elbow grease and a dash of patience. That's it.
Lemon origins
When we think of the provenance of lemons, we naturally think about California or Florida, the biggest citrus producing states in the country. Well, let's take the time machine to way, way back in time. Ancient Mesopotamia to be precise where archaeologists have found evidence of lemon cultivation. Lemons were used as religious offerings to the god Enlil, the god of earth and air. Apart from religious usage, lemons were also employed as antidotes. The Ancient Romans also used lemons widely. A Roman emperor went so far as to limit the price merchants could charge for lemons. Yes, price control was alive and well in antiquity!
So how did lemons make their way to the Americas? Well, we can thank the Arab traders starting the process. They first brought the lemon to Greece and Constantinople. From there it spread to Spain via the Maghreb (the portion of North Africa conquered by the Arabs). It was the Spanish explorers who brought lemons to the Americas.
Tips for lemon tartlets
Okay, so now that you've learned more about lemons than probably you ever cared to, let's get on with that lemon curd recipe. Ah, before I forget I have a confession to make: I use pre-made tartlet shells
!!! I know, I know. I am still trying to figure out a good recipe for the shells that does not make them shrink when baked, and these are so easy and quick too. For this lemon dessert you can use either a double boiler or you can improvise. Since I don't have a double boiler, yet, I place a medium sized sauce pan on the stove and bring it to a simmer. I then place a heat proof bowl, usually glass or metal on top. So, creativity is key. You also want a good lemon squeezer and the best one I have found is the Zulay lemon and lime squeezer
. This makes the squeezing go fast!
I hope you enjoy these lemon tarts. They are a great dessert and fancy too!!!
Step by step photos for curd
- Squeeze your lemons for fresh lemon juice. I LOVE my Zulay lemon lime squeezer
for this task! - Gather the rest of your ingredients: 2 large eggs, ½ cup superfine sugar, 3.5 oz. unsalted butter and ½ cup lemon juice and tartlet shells.
- Prepare your double boiler. If you do not have a double boiler, like me, I use a pot with a slightly fluted edge to allow the steam to escape. Place a metal or glass bowl onto of the pot with 2 cups of water on medium heat.
- Once the water starts to simmer add the beaten egg to the bowl.
- Start whisking in the superfine sugar and whisk continuously to dissolve.
- Once the sugar is combined, gradually add the cubes of butter. Whisk until all the butter is melted into the egg.
- Once the butter is mostly melted add the lemon juice and gently whisk while the curd thickens.
- Check the thickness of the curd to coat the back of a spoon for nappe consistency while still hot. (It will thicken more when chilled.) Remove from the heat and chill in the refrigerator.
Step by step photos for whip cream
- Whip 1 cup heavy whipping cream in a stand mixer and add the confectioner's sugar gradually. Pro tip: Pre-chill your mixing bowl for 10-15 minutes in the freezer and it will take less time whipping.
- Continue whipping until you have stiff peaks of cream.
- Take the chilled lemon curd and put in a pipping bag or I like to use a zip-top bag and cut the corner very small.
- Pipe the curd into all the tartlet shells and fill them half way.
- Place the whipped cream in a piping bag with a fancy nozzle or a piping gun. Pipe the whipped cream on top of the lemon curd.
- You will have cute little tartlets to serve. Keep them chilled in the refrigerator until ready to serve. You can even freeze them in a storage container for up to 1 week. Take them out to thaw for about 10 minutes before serving.
Frequently Asked Questions:
- Can I make the lemon tartlets ahead of time? Yes, you can make the lemon curd 1-2 days in advance and keep it chilled in the refrigerator. I would make the whipped cream up fresh before piping. Construct the tartlets before serving.
- Can I freeze the lemon tartlets? Yes, I actually like to freeze them in a large air-tight container. Place them inside in a single layer as you don't want to crush the nice whipped cream piping. Take then out to thaw about an hour before serving. These will keep nicely in the freezer for about 1 month. I sometimes pop them in my mouth still slightly frozen. So good!
- How long can I store the lemon tartlets in the refrigerator? You can store these in an air-tight container in the refrigerator for 1-2 days. After two days the whipped cream will get a bit soft so if you want to keep them longer freeze them as described above.
If you want to try some other interesting dessert recipes here are some to bookmark for later. Here an old fashioned recipe from Aunt Lou for feather cake that is similar to pound cake but a bit lighter. If you want to try something a little more exotic for a baking project try this Swedish Tusendbladstarta or Swedish almond cake. If you like tropical flavors, here is a cake from the Caribbean: Jamaican toto has a wonderful coconut flavor.
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Lemon Tartlet Recipe and How to Make Fresh Lemon Curd
Ingredients
- 1 package shortbread tartlet shells
For the filling:
- 2 eggs large
- ½ cup sugar superfine
- 3 ½ oz unsalted butter cubed
- ½ cup lemon juice fresh squeezed, about 2 lemons.
Whipped cream topping:
- 1 cup heavy cream
- 1 Tbsp confectioner's sugar
Instructions
- Place a saucepan with water and bring it to a simmer over the stove. You can also use a double boiler if you own one.
- Place beaten eggs in a glass bowl, or double boiler bowl and slowly whisk in the sugar. Slowly add the lemon juice and the cubed butter.
- Place bowl over saucepan.
- Whisk constantly to combine all the ingredients well as the butter melts over the saucepan.
- Continue to stir until the mixture begins to thicken.
- When mixture is thick, remove from heat and allow chill in the refrigerator.
- Whip 1 cup of heavy cream with 1 Tbsp. confectioner's sugar until you have stiff peaks.
- Place lemon curd in a piping bag and pipe onto tartlets. Place the whipped cream in a piping bag and pipe over the curd.
- Keep in refrigerator until ready to serve.
Notes
- Can I make the lemon tartlets ahead of time? Yes, you can make the lemon curd 1-2 days in advance and keep it chilled in the refrigerator. I would make the whipped cream up fresh before piping. Construct the tartlets before serving.
- Can I freeze the lemon tartlets? Yes, I actually like to freeze them in a large air-tight container. Place them inside in a single layer as you don't want to crush the nice whipped cream piping. Take then out to thaw about 10 minutes before serving. These will keep nicely in the freezer for about 1 month. I sometimes pop them in my mouth still slightly frozen. So good!
- How long can I store the lemon tartlets in the refrigerator? You can store these in an air-tight container in the refrigerator for 1-2 days. After two days the whipped cream will get a bit soft so if you want to keep them longer freeze them as described above.
Nutrition
Ashley
I keep meaning to try making lemon curd at home and just haven't gotten around to it! These look fantastic! So cute too!
Analida
Ashley, they are so easy to make, especially if you buy the pre made tartlets. Let me know when you make them!!!! And yes, they are very cute.
Cyrus
Analida these are so beautiful! I love the final presentation appeal of them 🙂
Analida
Thanks Cyrus. It's a great dessert, especially to take to a party. People will think you spent hours when you really didn't. 🙂
Laura @MotherWouldKnow
I could eat the entire plateful of these gorgeous tartlets. With whipping cream on top to balance out the acidity of the curd, they must taste heavenly.
Analida
They are sooooo good!!! The lemon curd is not really hard to make. They really make for a great dessert.
Dee Dee (My Midlife Kitchen)
I am with you--I am all over anything with lemon. I love adding the bright citrus to so many things! But at it's most delicious is when it's served in a perfect little bite like this. Oh, and don't kick yourself about the premade tartlet shells--I'm right there with you!
Analida
Thanks Dee Dee, on all fronts. I've tried making my own tart shells, and they always fall and shrink. It's so frustrating. So, if the store bought one are good, why not? 🙂
allie @ Through Her Looking Glass
I adore lemon curd!!! These look so delicious and would be perfect for the holiday dessert table or even a wedding or baby shower. Beautiful job on these Analida!
Analida
Thanks Allie. Yes, I think they would be adorable at a shower (baby or wedding).
Gloria | Homemade & Yummy
I could eat lemon curd by the spoonful. This looks delicious...and the perfect filling for tarts. My family would love these for sure.
Analida
Thanks Gloria! Lemon desserts are a favorite of my family too!
Amanda
The little tarts are the cutest, and they’re so perfect for the summer. They’re so bright and refreshing. Thanks for sharing!
Sophid
These cute tartlets are so so cute. Love them.
Paula Montenegro
Anything with lemons is high in my list too. Wonderfully detailed post for making the lemon curd! Thanks for this recipe.
Kate
These look so good! Very refreshing for summer. And I need to get my hands on that lemon juicer, it looks like it would really make quick work out of squeezing all those lemons!
Lori | The Kitchen Whisperer
I literally will eat lemon curd straight from the jar. It's one of my most favorite things. Your tartlets are perfect for summer... or a Tuesday night when you have the house to yourself! lol
Analida
Freeze some and have one or two each day! That is what I do!
Amy
These tartlets look amazing! I love your recipe for the cues, it’s simple and packed with lemony flavor! I cannot wait to try this sweet treat!
Jacqueline Debono
These lemon tartlets look scrumptious. Interesting that lemons were introduced to the US by Spanish explorers! So much of Europe's fruit and veg was brought here by the same explorers from the Americas to Europe, for example tomatoes!
Michele
WOWZA! I'm pretty sure I could put away a dozen of these little lovelies! Lemon curd is one of my favorite desserts. SO yummy!
Charity
These little tarts are so cute! These would be perfect party desserts to serve on a buffet!
Tara Teaspoon
These lemon tartlets are so adorable! I am such a fan of piping--they make delicious desserts look even more scrumptious!
Jo
I love mini tarts , fun to eat and it’s portion controlled as well. Lemon tart is absolutely delicious