Description
Brighten Mom’s day with these adorable mini lemon curd tarts! Featuring a delicate, buttery crust and a zesty, creamy filling, they’re pure joy.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) cold unsalted butter, cubed (for crust)
- ¼ cup (30g) powdered sugar
- 1 large egg yolk
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 3–4 large lemons (for juice and zest)
- 4 tablespoons (56g) unsalted butter, cubed (for curd)
Instructions
- Step 1: Prepare the tart dough. In a large bowl, whisk together the flour and powdered sugar. Cut in the ½ cup of cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 1-2 tablespoons of cold water (if needed) and mix until a dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Step 2: Bake the mini tart shells. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a 2.5-3 inch round cutter to cut out circles and gently press each into the wells of a mini muffin or mini tart pan. Prick the bottom of each shell with a fork, line with parchment paper or foil, and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove weights and bake for another 5-7 minutes until lightly golden. Let cool completely in the pans before removing.
- Step 3: Make the lemon curd. In a medium saucepan, whisk together the 3 large eggs, granulated sugar, ½ cup of fresh lemon juice, and 2 tablespoons of lemon zest. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (approximately 8-10 minutes). Do not boil. Remove from heat and stir in the 4 tablespoons of cubed unsalted butter until fully melted and combined.
- Step 4: Strain and chill the curd. Pour the warm lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits, ensuring a silky smooth texture. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming and refrigerate for at least 1-2 hours, or until thoroughly chilled and set.
- Step 5: Assemble the tarts. Once the tart shells are completely cooled and the lemon curd is chilled and firm, spoon or pipe the lemon curd into each mini tart shell. Fill generously to the brim.
- Step 6: Chill and serve. Refrigerate the assembled mini tarts for at least another 30 minutes to allow the curd to fully set in the shells. Serve chilled, optionally garnished with fresh berries or a dusting of powdered sugar.
Notes
- To keep your adorable tarts fresh, store them in an airtight container in the refrigerator for up to 3-4 days; they're best enjoyed chilled!
- These delightful mini tarts are designed to be enjoyed chilled, so there's no need to reheat – simply pull them from the fridge and let them shine!
- Elevate your presentation by garnishing with a few fresh raspberries or blueberries, or a delicate dusting of powdered sugar, making them even more irresistible for your Mother's Day celebration.
- For the smoothest, most luxurious lemon curd, remember to stir constantly over medium-low heat and remove it *just* as it coats the back of a spoon – don't let it boil, and always strain it for that perfect silky finish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 220
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 13g