Go Back

Irresistibly Cute Lemon Curd Tarts

Enjoy a delightful burst of citrus with these easy-to-make lemon curd tarts, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Pastry Shell
  • 2 packs ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) Allow to soften before use.
Lemon Curd Filling
  • 4 medium lemons (juice and zest)
  • 200 g caster sugar Can be substituted with blended regular sugar if needed.
  • 4 medium eggs (room temperature) Should be at room temperature for best results.
  • 50 g unsalted butter (room temperature)
Finishing Touch
  • 2 tbsp icing sugar for dusting Dust just before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) for even baking.
  2. Take the ready-rolled shortcrust pastry out of the fridge about 30 minutes before using to soften it.
  3. Unroll the pastry, use a round cutter to cut circles that fit your tart tin, press gently to avoid air bubbles and trim the edges.
Blind Baking
  1. Place parchment paper over each pastry shell and fill with baking beans to prevent puffing.
  2. Bake for 10-12 minutes or until golden.
  3. Remove the beans and paper, then bake for another 5 minutes.
Make the Curd
  1. In a saucepan, combine lemon juice, zest, caster sugar, and eggs.
  2. Stir continuously over low heat until thickened.
  3. Add butter and stir until creamy.
Assemble Tarts
  1. Once the curd has cooled, spoon it into each shell until glossy.
  2. Dust with icing sugar right before serving.

Notes

These tarts are best enjoyed fresh but can be stored in the fridge for up to 3 days. For preparation, consider making the lemon curd and pastry shells separately for convenience.