Creamy Lemon Curd Tarts
Creamy Lemon Curd Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons ice water, plus more as needed
For the Lemon Curd
- 4 large egg yolks
- 1 large whole egg
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 teaspoon confectioners' sugar
Instructions
- 1
To make the tart shells: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add 2 tablespoons of ice water, mixing until the dough just comes together. If the dough is too dry, add more ice water 1 teaspoon at a time. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 4-inch circles using a round cookie cutter or knife. Gently press each circle into a 4-inch tart pan with removable bottoms, trimming any excess dough. Prick the bottom of each tart shell several times with a fork.
⏱️ 10 min•🌡️ 375
- 4
Line each tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment/foil and bake for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375
- 5
To make the lemon curd: In a medium saucepan, whisk together the egg yolks, whole egg, 1/2 cup granulated sugar, lemon juice, and lemon zest until well combined.
⏱️ 3 min
- 6
Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil. Remove from heat.
⏱️ 10 min
- 7
Stir in the cold, cubed butter until completely melted and incorporated. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest, ensuring a smooth consistency.
⏱️ 5 min
- 8
Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min
- 9
Once the tart shells are cool and the lemon curd is chilled, spoon the lemon curd evenly into the baked tart shells.
⏱️ 2 min
- 10
Garnish with fresh raspberries and a dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Curd Tarts
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons ice water, plus more as needed
For the Lemon Curd
- 4 large egg yolks
- 1 large whole egg
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 teaspoon confectioners' sugar
Instructions
- 1
To make the tart shells: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add 2 tablespoons of ice water, mixing until the dough just comes together. If the dough is too dry, add more ice water 1 teaspoon at a time. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 4-inch circles using a round cookie cutter or knife. Gently press each circle into a 4-inch tart pan with removable bottoms, trimming any excess dough. Prick the bottom of each tart shell several times with a fork.
⏱️ 10 min•🌡️ 375 - 4
Line each tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment/foil and bake for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375 - 5
To make the lemon curd: In a medium saucepan, whisk together the egg yolks, whole egg, 1/2 cup granulated sugar, lemon juice, and lemon zest until well combined.
⏱️ 3 min - 6
Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil. Remove from heat.
⏱️ 10 min - 7
Stir in the cold, cubed butter until completely melted and incorporated. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest, ensuring a smooth consistency.
⏱️ 5 min - 8
Cover the surface of the lemon curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min - 9
Once the tart shells are cool and the lemon curd is chilled, spoon the lemon curd evenly into the baked tart shells.
⏱️ 2 min - 10
Garnish with fresh raspberries and a dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 2 min