Lemon Curd Tartlets with Fresh Berries (Printable)
Crisp tartlet shells filled with tangy lemon curd and topped with assorted fresh berries for an elegant, sophisticated dessert.
# What You'll Need:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1-2 tablespoons ice water
06 - Pinch of salt
→ Lemon Curd
07 - 1/2 cup freshly squeezed lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 2/3 cup granulated sugar
10 - 3 large eggs
11 - 6 tablespoons unsalted butter, cut into pieces
→ Topping
12 - 1 cup assorted fresh berries
13 - Powdered sugar for dusting
14 - Fresh mint leaves for garnish
# Steps:
01 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon ice water, then pulse until dough just comes together, adding additional water 1 teaspoon at a time if needed. Transfer dough to lightly floured surface, gather into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out chilled dough to 1/8-inch thickness. Cut into circles sized to fit 8 mini tartlet pans measuring 3 inches in diameter. Press dough into pans and trim excess. Prick bottoms with fork, line with parchment paper, and fill with baking weights or dried beans. Bake for 12 minutes, then remove weights and parchment. Continue baking 5-8 minutes until golden. Cool completely.
03 - In a heatproof bowl, whisk together lemon juice, zest, sugar, and eggs. Set bowl over simmering water in a double boiler setup, whisking constantly until mixture thickens, approximately 8-10 minutes. Remove from heat and whisk in butter pieces until smooth. Strain curd through fine-mesh sieve into clean bowl. Cover surface with plastic wrap and refrigerate until set, at least 1 hour.
04 - Spoon or pipe lemon curd into cooled tartlet shells. Top each tartlet with fresh berries. Dust lightly with powdered sugar and garnish with mint leaves if desired. Serve chilled.
# Expert Tips:
01 -
- The contrast between the crisp pastry shell and silky lemon filling creates that perfect textural balance that makes you close your eyes with each bite.
- These tartlets look professionally made even when your technique is far from perfect, making them my secret weapon for dinner parties when I want to impress without stressing.
02 -
- Never rush the lemon curd cooking process, even when your arm aches from whisking, or youll end up with sweet lemon scrambled eggs instead of silky curd.
- Chilling the tartlet dough between every step keeps the butter from melting prematurely, which I discovered only after serving sadly tough pastry at my sisters birthday.
03 -
- Rub lemon zest directly into your sugar with your fingertips before adding other ingredients, releasing essential oils that intensify the citrus flavor throughout the curd.
- Brush a thin layer of melted white chocolate inside cooled tart shells before filling with curd to create a moisture barrier that keeps the shells crisp for hours longer.