I love making this Lemon Tartlets Recipe. I start with a crisp, buttery pastry crafted with all purpose flour, confectioners sugar and cold unsalted butter. For the tangy lemon curd, I blend freshly squeezed lemon juice, zest and cubed butter. The result is a delightful blend of sweet and sour that truly captivates.

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I’ve been experimenting with some fresh ideas in the kitchen, and I recently came across this fun recipe for Bite Size Lemon Tartlets that’s so easy to whip up. I was amazed by the perfect balance of sweet and sour flavor, and it’s quickly become one of my fav spring treats.

Imagine a delicate base made with 1 1/4 cups all purpose flour, a pinch of salt, and 1/4 cup confectioners sugar, all brought together with cold unsalted butter and that silky large egg yolk. Then there’s the luscious lemon curd, crafted with 3 eggs, a cup of granulated sugar, half a cup of fresh lemon juice, and the zest of 2 lemons, finished off with a few cubes of unsalted butter for creaminess.

I’ve always liked how these tartlets perfectly capture that vibrant, tangy taste without being too overpowering or pretentious. Give them a try and let your taste buds go on a mini adventure!

Why I Like this Recipe

I like this recipe because:
1. I love how simple it is to follow, which makes baking feel fun and not too stressful.
2. I really enjoy the mix of sweet and sour flavors in the lemon curd, its perfect and refreshing.
3. I like that the tartlets are bite-size so they feel like a cute treat, and they’re just right for sharing with friends and family.

This recipe is a no-fuss recipe for lemon tartlets with lemon curd that just hits the spot. Its a perfect mix of sweet and sour, and I love that these little tarts are a fun, springtime treat or even a cool Easter dessert. Making them is pretty straightforward and even if you mess up a few steps, it still turns out really tasty. Enjoying these tartlets always makes me feel like I made something special out of scratch.

Ingredients

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All-purpose flour: Offers essential carbs and structure to make a tender, light tart crust.
Cold butter: Provides richness and moisture that helps create a flaky, irresistible base.
Large eggs: Supply protein and natural leavening for a perfectly smooth texture.
Lemon juice: Brings a tart, tangy flavor, adding a refreshing zing to each bite.
Lemon zest: Intensifies the lemon aroma and flavor for a fragrant, vibrant twist.
Granulated sugar: Enhances sweetness and balances the tart flavors perfectly.
Ice water: Helps bind the dough without warming the butter, ensuring a crisp crust.
Extra butter (for curd): Emulsifies the lemon curd for a silky finish that melts in your mouth.

Ingredient Quantities

1 1/4 cups all purpose flour (about 160g)

1/4 cup confectioners sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 large egg yolk

1-2 tablespoons ice water

3 large eggs

1 cup granulated sugar

1/2 cup freshly squeezed lemon juice

Zest of 2 lemons

1/2 cup unsalted butter, cubed (for the lemon curd)

How to Make this

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1. Mix the 1 1/4 cups all purpose flour, 1/4 cup confectioners sugar, and 1/4 teaspoon salt in a bowl. Add the 1/2 cup cold unsalted butter (cubed) and use your fingers to rub it into the flour until the mixture looks crumbly.

2. Stir in 1 large egg yolk and 1 tablespoon of ice water. If the dough seems dry, add another tablespoon until everything starts binding together.

3. Form the dough into a ball, flatten it a bit, wrap it in plastic, and chill it in the fridge for about 30 minutes.

4. Preheat your oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles that will fit into your mini tartlet pans, press the dough into the pans, and prick the bottom with a fork.

5. Bake the tartlet shells for 12 to 15 minutes, until they turn lightly golden. Let them cool completely before filling.

6. In a medium saucepan, whisk together 3 large eggs and 1 cup granulated sugar until well combined.

7. Stir in 1/2 cup freshly squeezed lemon juice and the zest of 2 lemons into the mixture.

8. Add the 1/2 cup unsalted butter (cubed) and cook the mixture on low heat, stirring constantly until the curd thickens, about 8 to 10 minutes. Be careful not to let it boil.

9. Once the lemon curd has thickened, remove the saucepan from the heat and let it cool slightly.

10. Spoon the warm lemon curd into the cooled tartlet shells. Chill the filled tartlets in the refrigerator for at least 1 hour before serving for the best taste. Enjoy your sweet and sour spring treat!

Equipment Needed

1. Mixing bowl(s) – you’ll need these for mixing the dry ingredients and the lemon curd.
2. Measuring cups and spoons – essential for all the accurate flour, sugar, water, and salt measurements.
3. Knife and cutting board – to cube the cold butter, though you can also just break it up if needed.
4. Rolling pin – used for flattening out the dough on a lightly floured surface.
5. Mini tartlet pans – the recipe calls for these to form the tart shells.
6. Fork – needed to prick the dough in the tartlet pans.
7. Oven – you must preheat to 350°F to bake the tartlet shells.
8. Medium saucepan – ideal for cooking the lemon curd.
9. Whisk – important for mixing the eggs with the sugar and lemon juice.
10. Heat-resistant spatula or spoon – for constant stirring when cooking the lemon curd.
11. Plastic wrap – used to cover the dough ball while it chills in the fridge.
12. Refrigerator – for chilling both the dough and filled tartlets before serving.
13. Citrus juicer and zester – these help get the fresh lemon juice and to zest the lemons.

FAQ

Q: How do I know when my tartlet crust is baked enough?

A: The crust should be light golden and firm. If it looks a bit pale in the center, you might need to bake it a little longer.

Q: Why do they call for cold butter in the crust and curd?

A: Cold butter helps keep the dough tender and flaky. It also helps the lemon curd setting properly when baked.

Q: Can I use more ice water if the dough is too dry?

A: Yes, just add one tablespoon at a time until you get a dough that holds together, but dont add too much or it might get sticky.

Q: What’s the best way to know if my lemon curd is properly set?

A: The curd should coat the back of a spoon and be thick enough that when you cut the tartlets, it doesn’t run out.

Q: How do I store leftover tartlets?

A: Keep them in an airtight container in the fridge for up to two days, then let them come to room temperature before eating.

Q: Can I experiment with other citruses?

A: Sure, you can try lime or orange juice and zest. Just be aware of the differences in sweetness and tartness so you might need to adjust the sugar.

Bite Size Lemon Tartlets Recipe Substitutions and Variations

If you don’t have all purpose flour, you could use pastry flour instead it tends to give a more tender and delicate crust.
Instead of unsalted butter, you can use salted butter, just be sure to cut back on the added salt in the recipe.
If you’re out of a large egg yolk, you can use a whole egg but it may slightly change the texture of your tartlets.
When fresh lemon juice isnt available, bottled lemon juice works too but use a tad less as its flavor might be stronger.

Pro Tips

1) Make sure your butter is really cold when you cut it up for the dough because if it’s too soft the pastry wont get that flaky texture u want.
2) I think it’s a good idea to let your dough chill a bit longer if u can spare it especially when its a bit sticky, it really makes rolling out and cutting easier.
3) When working on the lemon curd, stir constantly and keep the heat low so you dont accidentally boil it, a little off timing and you might end up with scrambled eggs instead of that smooth curd.
4) Lastly, don’t rush when spreading the lemon curd into the shells – its best to fill them while its still a little warm but not too hot, that way it sets evenly when chilled.

Bite Size Lemon Tartlets Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

428

kcal

Equipment: 1. Mixing bowl(s) – you’ll need these for mixing the dry ingredients and the lemon curd.
2. Measuring cups and spoons – essential for all the accurate flour, sugar, water, and salt measurements.
3. Knife and cutting board – to cube the cold butter, though you can also just break it up if needed.
4. Rolling pin – used for flattening out the dough on a lightly floured surface.
5. Mini tartlet pans – the recipe calls for these to form the tart shells.
6. Fork – needed to prick the dough in the tartlet pans.
7. Oven – you must preheat to 350°F to bake the tartlet shells.
8. Medium saucepan – ideal for cooking the lemon curd.
9. Whisk – important for mixing the eggs with the sugar and lemon juice.
10. Heat-resistant spatula or spoon – for constant stirring when cooking the lemon curd.
11. Plastic wrap – used to cover the dough ball while it chills in the fridge.
12. Refrigerator – for chilling both the dough and filled tartlets before serving.
13. Citrus juicer and zester – these help get the fresh lemon juice and to zest the lemons.

Ingredients

1 1/4 cups all purpose flour (about 160g)
1/4 cup confectioners sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
1-2 tablespoons ice water
3 large eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
Zest of 2 lemons
1/2 cup unsalted butter, cubed (for the lemon curd)

Directions

Mix the 1 1/4 cups all purpose flour, 1/4 cup confectioners sugar, and 1/4 teaspoon salt in a bowl. Add the 1/2 cup cold unsalted butter (cubed) and use your fingers to rub it into the flour until the mixture looks crumbly.
Stir in 1 large egg yolk and 1 tablespoon of ice water. If the dough seems dry, add another tablespoon until everything starts binding together.
Form the dough into a ball, flatten it a bit, wrap it in plastic, and chill it in the fridge for about 30 minutes.
Preheat your oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles that will fit into your mini tartlet pans, press the dough into the pans, and prick the bottom with a fork.
Bake the tartlet shells for 12 to 15 minutes, until they turn lightly golden. Let them cool completely before filling.
In a medium saucepan, whisk together 3 large eggs and 1 cup granulated sugar until well combined.
Stir in 1/2 cup freshly squeezed lemon juice and the zest of 2 lemons into the mixture.
Add the 1/2 cup unsalted butter (cubed) and cook the mixture on low heat, stirring constantly until the curd thickens, about 8 to 10 minutes. Be careful not to let it boil.
Once the lemon curd has thickened, remove the saucepan from the heat and let it cool slightly.
Spoon the warm lemon curd into the cooled tartlet shells. Chill the filled tartlets in the refrigerator for at least 1 hour before serving for the best taste. Enjoy your sweet and sour spring treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.