Lemon tartlets are a bright and refreshing dessert made with smooth homemade lemon curd and crisp tart shells. This easy lemon tartlet recipe is perfect for spring, Easter, or any occasion where you want a light and elegant treat.
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.
- 🍋 What is it? Bite-sized buttery tartlet shells filled with bright, silky homemade lemon curd - a classic British-style sweet that delivers a big punch of citrus in just two perfect bites.
- ❤️ Why you'll love it? Just four ingredients for the curd, store-bought shells make it nearly effortless, and they're an elegant make-ahead treat for tea parties, bridal showers, or holiday cookie trays.
- 👩🍳 How do you make it? Whisk fresh lemon juice, sugar, eggs, and butter in a heat-proof bowl over a simmering saucepan, stirring until thick and glossy. Cool the curd, then spoon it into pre-baked tartlet shells and chill before serving.
Jump to:
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 for 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.
What are Lemon Tartlets
Lemon tartlets are small, individual-sized tarts filled with lemon curd, a smooth custard made from lemon juice, eggs, butter, and sugar. They are a miniature version of a classic lemon tart, offering a perfect balance of sweet and tangy flavors in a bite-sized dessert.
Why You'll Love This Recipe
- Bright, fresh lemon flavor
- Smooth, creamy lemon curd filling
- Perfect bite-sized dessert for parties
- Easy to make with simple ingredients
- Great for spring, Easter, baby showers, and brunch
- Can be made ahead for entertaining
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
- 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 saucepan 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! Fresh lemon juice is a must.
- Whisk constantly when making curd to prevent curdling
- Cook curd until it coats the back of a spoon
- Chill the curd fully before assembling
- Use pre-made shells for convenience, as I mentioned above
- Pipe filling for a clean, professional look
I hope you enjoy these lemon tarts. They are a great dessert and fancy too!!!
Step-by-step photos for curd
- Step 1: Squeeze your lemons for fresh lemon juice. I LOVE my Zulay lemon lime squeezer
for this task!
- Step 2: 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
- Step 3: 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 on top of the pot with 2 cups of water on medium heat.
- Step 4: Once the water starts to simmer, add the beaten egg to the bowl.
- Step 5: Start whisking in the superfine sugar and whisk continuously to dissolve.
- Step 6: Once the sugar is combined, gradually add the cubes of butter. Whisk until all the butter is melted into the egg.
- Step 7: Once the butter is mostly melted, add the lemon juice and gently whisk while the curd thickens.
- Step 8: 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 whipped cream and filling
- Step 1: Whip 1 cup of heavy whipping cream in a stand mixer, gradually adding the confectioner's sugar. Pro tip: Pre-chill your mixing bowl for 10-15 minutes in the freezer, and it will take less time whipping.
- Step 2: Continue whipping until you reach stiff peaks.
- Step 3: Take the chilled lemon curd and put it in a piping bag, or I like to use a zip-top bag and cut the corner very small.
- Step 4: Pipe the curd into all the tartlet shells and fill them halfway.
- Step 5: 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. - Step 6: 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:
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.
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 them 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!
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.
Lemon curd is made from lemon juice, eggs, sugar, and butter cooked together until thick and smooth.
Yes, but homemade lemon curd has a fresher, brighter flavor. Think of the lemon filling from the local donut shop. Make the fresh curd, trust me.
It may not have been cooked long enough or heated properly.
More Sweet Favorites to Try Next
If you're like me, one dessert is never quite enough. When I'm in a baking mood, I love mixing and matching a few favorites for a beautiful dessert spread. This bright and tangy orange and lemon pie is perfect when you want something refreshing, while coconut flan brings that silky, caramel-topped richness that always impresses. Tres leches cake is a must if you're craving something ultra-moist and indulgent, and pastelitos de guava add a flaky, fruity touch that's hard to resist. For something a little more classic and elegant, a fruit tart rounds everything out with fresh seasonal flavor.
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.
📖 Recipe
Mini Lemon Tartlets (Easy Lemon Dessert Recipe)
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 tablespoon 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 says
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 says
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 says
Analida these are so beautiful! I love the final presentation appeal of them 🙂
Analida says
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 says
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 says
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) says
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 says
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 says
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 says
Thanks Allie. Yes, I think they would be adorable at a shower (baby or wedding).
Gloria | Homemade & Yummy says
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 says
Thanks Gloria! Lemon desserts are a favorite of my family too!
Amanda says
The little tarts are the cutest, and they’re so perfect for the summer. They’re so bright and refreshing. Thanks for sharing!
Sophid says
These cute tartlets are so so cute. Love them.
Paula Montenegro says
Anything with lemons is high in my list too. Wonderfully detailed post for making the lemon curd! Thanks for this recipe.
Kate says
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 says
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 says
Freeze some and have one or two each day! That is what I do!
Amy says
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 says
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 says
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 says
These little tarts are so cute! These would be perfect party desserts to serve on a buffet!
Tara Teaspoon says
These lemon tartlets are so adorable! I am such a fan of piping--they make delicious desserts look even more scrumptious!
Jo says
I love mini tarts , fun to eat and it’s portion controlled as well. Lemon tart is absolutely delicious