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, or more, as needed
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup fresh lemon juice
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh berries, such as raspberries or blueberries
- 1 teaspoon confectioners' sugar, for dusting
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min
- 3
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles using a 5-inch round cutter or by tracing around small tart pans. Carefully press the dough into four 4-inch tart pans with removable bottoms. Trim any excess dough.
⏱️ 10 min•🌡️ 375
- 4
Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment/foil. Continue baking for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375
- 5
Prepare the lemon curd: In a medium heatproof bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and lemon zest until well combined. Whisk in the fresh lemon juice and 1/8 teaspoon salt.
⏱️ 5 min
- 6
Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk constantly for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon. Do not let it boil.
⏱️ 10 min
- 7
Remove the bowl from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits.
⏱️ 5 min
- 8
Press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min
- 9
Assemble the tarts: Once the tart shells are cool and the lemon curd is chilled, spoon or pipe the lemon curd evenly into each tart shell. Smooth the top with a small offset spatula or the back of a spoon.
⏱️ 5 min
- 10
Garnish with fresh berries and a light dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 5 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, or more, as needed
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup fresh lemon juice
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh berries, such as raspberries or blueberries
- 1 teaspoon confectioners' sugar, for dusting
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min - 3
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles using a 5-inch round cutter or by tracing around small tart pans. Carefully press the dough into four 4-inch tart pans with removable bottoms. Trim any excess dough.
⏱️ 10 min•🌡️ 375 - 4
Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment/foil. Continue baking for another 5-7 minutes, or until the crusts are lightly golden. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375 - 5
Prepare the lemon curd: In a medium heatproof bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and lemon zest until well combined. Whisk in the fresh lemon juice and 1/8 teaspoon salt.
⏱️ 5 min - 6
Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk constantly for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon. Do not let it boil.
⏱️ 10 min - 7
Remove the bowl from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits.
⏱️ 5 min - 8
Press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 120 min - 9
Assemble the tarts: Once the tart shells are cool and the lemon curd is chilled, spoon or pipe the lemon curd evenly into each tart shell. Smooth the top with a small offset spatula or the back of a spoon.
⏱️ 5 min - 10
Garnish with fresh berries and a light dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until ready to serve.
⏱️ 5 min