Easy Lemon Curd Tartlets

If you’re after a dessert that looks far more complicated than it actually is, these easy lemon curd tartlets are your new best friend. With a crisp, buttery pastry shell and a luscious, tangy-sweet filling, they come together in under an hour and are the perfect little treat for any occasion.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 tartlets
Difficulty: Easy

Why You’ll Love This Easy Lemon Curd Tartlets

Restaurant-quality results at home: Friends always ask me for this recipe after trying it at dinner parties. The glossy, golden curd and neat pastry edges look stunning on a cake stand.
No complicated equipment needed: You don’t need a food processor or stand mixer. A simple bowl, a fork, and your hands are all it takes to bring the pastry together.
Perfect make-ahead dessert: The tartlet shells can be baked a day in advance and stored in an airtight container. The curd also keeps beautifully in the fridge for up to a week.
Bright, refreshing flavour: The sharpness of the lemon cuts through the richness of the butter and eggs, leaving your palate feeling clean and satisfied. I make this at least once a week – it’s become a family favourite.
Endlessly versatile: These tartlets are a fantastic base for other fillings, or you can top them with fresh berries, a dollop of clotted cream, or a dusting of icing sugar for extra flair.

easy lemon curd tartlets

30 min prep · 25 min cook · 12 servings

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Ingredients You’ll Need

200g plain flour (all-purpose flour)
100g cold unsalted butter, cut into small cubes
40g icing sugar (powdered sugar)
1 large egg yolk
2-3 tablespoons cold water (as needed)
Pinch of fine sea salt
3 large eggs (for the curd)
3 large egg yolks (for the curd)
200g caster sugar (superfine sugar)
Zest of 3 unwaxed lemons
150ml freshly squeezed lemon juice (about 4-5 lemons)
120g cold unsalted butter (for the curd), cut into small cubes

Tip: For the most vibrant flavour, use unwaxed lemons and zest them before juicing. Room temperature eggs will whisk into a smoother, more stable curd than cold ones straight from the fridge.

How to Make Easy Lemon Curd Tartlets

Make the pastry: In a large mixing bowl, rub the cold butter cubes into the flour, icing sugar, and salt using your fingertips until the mixture resembles fine, pale breadcrumbs. Add the egg yolk and 2 tablespoons of cold water. Bring the dough together with your hands until it forms a smooth, cohesive ball. You should hear no squeak or feel any greasiness. Wrap in cling film and chill for 20 minutes.
Blind bake the shells: Preheat your oven to 180°C (160°C fan). Roll the chilled pastry out on a lightly floured surface to about 3mm thickness. Cut out rounds and press them into a 12-hole tartlet tin. Prick the bases with a fork. Line each shell with a square of baking paper and fill with baking beans or dried rice. Bake for 12 minutes, then remove the paper and beans. The pastry will look set and have a matte, dry appearance.
Finish baking the shells: Return the tins to the oven for another 5-7 minutes, until the pastry is a deep, golden blonde colour and smells nutty and toasted. Remove from the oven and allow them to cool completely in the tin. You’ll hear a slight crackle as they cool.
Make the lemon curd: While the shells cool, fill a medium saucepan with a couple of inches of water and bring it to a gentle simmer. In a heatproof bowl (that sits snugly over the pan without touching the water), whisk together the whole eggs, egg yolks, caster sugar, and lemon zest until pale and thick, about 1 minute. The mixture will be light and frothy.
Cook the curd: Pour in the lemon juice and whisk to combine. Place the bowl over the simmering water. Stir continuously with a wooden spoon or a heatproof spatula. After about 8-10 minutes, the mixture will visibly thicken and coat the back of the spoon. You’ll see it change from a thin, watery liquid to a thick, opaque custard. The aroma will be intensely lemony.
Finish the curd: Remove the bowl from the heat. Immediately add the cold butter cubes, one at a time, stirring until each piece is fully melted and incorporated. The curd will become glossy and smooth. Strain the curd through a fine-mesh sieve into a clean bowl to remove the zest and any cooked egg bits. Press a piece of cling film directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature. It will have a thick, spreadable, jelly-like consistency.
Assemble the tartlets: Once the pastry shells and the curd are both completely cool, spoon or pipe the lemon curd into each shell, filling them right to the top. The surface should be smooth and shiny. Place the assembled tartlets in the fridge to set for at least 30 minutes before serving.

Tips From My Kitchen

Keep your butter cold for the pastry: The key to a flaky, tender tartlet shell is cold fat. If the butter starts to soften and become greasy during rubbing-in, pop the bowl into the fridge for 5 minutes. Warm butter will be absorbed by the flour, resulting in a tough, dense pastry rather than a light, crisp one.
Don’t skip the blind baking: Blind baking (baking the pastry with weights) prevents the base from puffing up and the sides from sliding down. Without this step, your shells will be misshapen and soggy on the bottom. The weights also help conduct heat evenly, ensuring a uniform bake.
Whisk the curd constantly: When cooking the curd over the bain-marie, you must stir without stopping. If you walk away, even for 30 seconds, the eggs can scramble against the hot bowl, leaving you with a lumpy, curdled mess. The constant motion keeps the temperature even.
Use a sieve for a silky curd: Straining the finished curd through a fine-mesh sieve is a non-negotiable step for a professional finish. It removes the lemon zest (which can be bitter if left in) and any tiny bits of cooked egg white, leaving you with a perfectly smooth, glassy filling.
Cool the curd before filling: Never pour hot curd into the baked tartlet shells. The residual heat from the curd will soften the pastry, making it soggy and difficult to remove from the tin. Always cool the curd to room temperature first, then chill it slightly if time allows.

Equipment You’ll Need

12-hole tartlet tin (non-stick is best)
Mixing bowls (various sizes)
Rolling pin
Baking paper and baking beans (or dried rice)
Fine-mesh sieve
Heatproof bowl that fits over a saucepan
Wooden spoon or heatproof spatula
Cling film (plastic wrap)

Common Mistakes to Avoid

Overworking the pastry dough: The more you handle the dough, the more gluten develops, leading to a tough, chewy shell rather than a tender, crumbly one. Mix just until it comes together, then stop. If the dough looks a little rough, that’s perfectly fine.
Baking the curd at too high a heat: The bain-marie (water bath) should be at a gentle simmer, not a rolling boil. Boiling water will create too much steam and heat, scrambling the eggs before the sugar and juice have a chance to thicken. You want a gentle, even heat.
Skipping the rest time for the assembled tartlets: The final 30-minute chill in the fridge is crucial. It allows the curd to fully set, making the tartlets firm enough to hold their shape when you bite into them. A warm or under-set curd will just run out of the shell.

Delicious Variations to Try

Lavender & Honey Lemon Curd: Add 1 tablespoon of dried culinary lavender to the lemon juice and sugar mixture. As you heat the curd, the lavender will infuse it with a floral note. After straining, stir in 2 tablespoons of runny honey for a deeper, more complex sweetness.
Lime & Ginger Tartlets: Swap the lemon juice and zest for fresh lime juice and zest. Finely grate a 2cm piece of fresh ginger and add it to the curd mixture before cooking. The spicy warmth of the ginger pairs beautifully with the sharp, zesty lime.
Berry-Topped Lemon Curd Tartlets: After spooning the curd into the shells and before chilling, top each tartlet with a small handful of fresh raspberries, blueberries, or sliced strawberries. The tart berries complement the curd, and the juice creates a beautiful, jewel-like presentation.

What to Serve With Easy Lemon Curd Tartlets

A generous dollop of softly whipped double cream or clotted cream
A scattering of fresh, seasonal berries (raspberries and blueberries are wonderful)
A light dusting of icing sugar and a sprig of fresh mint for a pop of colour
A simple cup of Earl Grey tea or a strong black coffee to balance the sweetness

Frequently Asked Questions

Can I use shop-bought pastry for these tartlets?

Absolutely, yes. A good quality all-butter shortcrust pastry from the supermarket will work wonderfully and save you a good 15 minutes. Just make sure to roll it out thinly and blind bake it as directed.

How do I store leftover lemon curd tartlets?

Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly over time, but the curd will remain fresh and delicious. I would not recommend freezing them, as the texture of the curd can become watery upon thawing.

Why did my lemon curd turn out lumpy?

Lumpy curd is usually a sign that the eggs were cooked too quickly or the heat was too high. To rescue it, immediately take the bowl off the heat and whisk vigorously. If it’s still lumpy after that, press the whole mixture through a fine-mesh sieve to remove the lumps, and it will be perfectly smooth again.

Can I make these tartlets gluten-free?

Yes, you can easily make them gluten-free. Substitute the plain flour with a good quality gluten-free plain flour blend that contains xanthan gum. The rest of the ingredients and the method remain exactly the same, though the pastry may be slightly more delicate to handle.

Can I use bottled lemon juice instead of fresh?

I would strongly advise against using bottled lemon juice. Freshly squeezed juice has a bright, clean acidity and a complex flavour that is lost in the preserved, often bitter, bottled version. The zest is also essential for the best flavour, and you cannot get that from a bottle.