Mini lemon curd tartlets with whipped cream. |
5 from 14 votes

Lemon Tartlets and How to Make Fresh Lemon Curd

Here is a super easy recipe to make fresh lemon curd step by step for some really tasty lemon tartlets. You can fill some store-bought shortbread crusts, top off with some whipped cream for an elegant dessert in a flash. 

Course Dessert
Cuisine American
Keyword easy dessert recipe, fresh lemon, homemade lemon filling, lemon curd, scratch recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: Change to adjust-> 12 servings
Calories 245 kcal


For the filling:

  • 2 eggs large
  • 1/2 cup sugar superfine
  • 3 1/2 oz unsalted butter cubed
  • 1/2 cup lemon juice fresh squeezed, about 2 lemons.

Whipped cream topping:

  • 1 cup heavy cream
  • 1 Tbsp confectioner's sugar


  1. 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.
  2. 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.
  3. Place bowl over saucepan.
  4. Whisk constantly to combine all the ingredients well as the butter melts over the saucepan.

  5. Continue to stir until the mixture begins to thicken.
  6. When mixture is thick, remove from heat and allow chill in the refrigerator.

  7. Whip 1 cup of heavy cream with 1 Tbsp. confectioner's sugar until you have stiff peaks.
  8. Place lemon curd in a piping bag and pipe onto tartlets. Place the whipped cream in a piping bag and pipe over the curd. 

  9. Keep in refrigerator until ready to serve.

Recipe Notes

Frequently Asked Questions:


Nutrition Facts
Lemon Tartlets and How to Make Fresh Lemon Curd
Amount Per Serving
Calories 245 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 75mg25%
Sodium 61mg3%
Potassium 35mg1%
Carbohydrates 16g5%
Sugar 9g10%
Protein 2g4%
Vitamin A 540IU11%
Vitamin C 4mg5%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.