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
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tablespoons ice water
- 1/4 teaspoon salt
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 tablespoon confectioners' sugar
Instructions
- 1
To prepare the tart shells: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted 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.
⏱️ 8 min
- 2
In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour mixture and mix until just combined, forming a cohesive dough. Do not overmix. Flatten the dough into a disk, wrap tightly 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 and carefully press them into four 4-inch tart pans with removable bottoms. Trim 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. 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
To prepare the lemon curd: In a medium heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and salt until well combined. Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water).
⏱️ 5 min
- 6
Cook, whisking constantly, for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon. Remove the bowl from the heat and stir in the cubed unsalted butter until completely melted and smooth.
⏱️ 10 min
- 7
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 5 min
- 8
Once the tart shells are cool and the lemon curd is chilled, spoon the lemon curd evenly into the baked tart shells. Garnish with fresh raspberries and a dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Curd Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tablespoons ice water
- 1/4 teaspoon salt
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cut into 1/2-inch cubes
- 1/8 teaspoon salt
For Garnish (Optional)
- 1/2 cup fresh raspberries
- 1 tablespoon confectioners' sugar
Instructions
- 1
To prepare the tart shells: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted 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.
⏱️ 8 min - 2
In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour mixture and mix until just combined, forming a cohesive dough. Do not overmix. Flatten the dough into a disk, wrap tightly 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 and carefully press them into four 4-inch tart pans with removable bottoms. Trim 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. 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
To prepare the lemon curd: In a medium heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and salt until well combined. Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water).
⏱️ 5 min - 6
Cook, whisking constantly, for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon. Remove the bowl from the heat and stir in the cubed unsalted butter until completely melted and smooth.
⏱️ 10 min - 7
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or until thoroughly chilled and set.
⏱️ 5 min - 8
Once the tart shells are cool and the lemon curd is chilled, spoon the lemon curd evenly into the baked tart shells. Garnish with fresh raspberries and a dusting of confectioners' sugar, if desired. Serve immediately or keep refrigerated until serving.
⏱️ 2 min