Description
These mini lemon tarts are a perfect combination of tangy lemon curd and a buttery crust. Bite-sized and ideal for parties or tea time, they are easy to make and delicious to enjoy.
Ingredients
Scale
- For the Lemon Curd:
- 3/4 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup unsalted butter, cut into cubes
- For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1–2 tablespoons cold water (as needed)
- Optional Toppings:
- Whipped cream
- Fresh berries
- Edible flowers
- Powdered sugar for dusting
Instructions
- Make the Lemon Curd:
- In a medium saucepan, whisk together the egg yolks, lemon juice, lemon zest, and sugar.
- Cook over medium heat, stirring constantly until the mixture thickens (about 8-10 minutes).
- Remove from heat and stir in butter cubes until melted and smooth.
- Strain the curd through a fine-mesh sieve to remove any lumps. Let it cool to room temperature, then refrigerate until firm.
- Prepare the Tart Crust:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again. Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Roll out the dough on a lightly floured surface and cut into circles to fit mini tart pans. Press the dough into the pans and trim any excess.
- Blind Bake: Preheat the oven to 350°F (175°C). Line the tart crusts with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, remove weights, and bake for an additional 5-7 minutes until golden brown. Let the crusts cool completely.
- Assemble the Tarts:
- Once the crusts are cool, spoon the lemon curd into each tart shell. Smooth the tops with the back of a spoon.
- Chill the tarts for at least 1 hour in the refrigerator to allow the curd to set.
- Garnish and Serve:
- Garnish with whipped cream, fresh berries, edible flowers, or a dusting of powdered sugar as desired.
- Serve chilled and enjoy!
Notes
- The lemon curd and tart shells can be made a day ahead and assembled just before serving.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Category: Dessert