I adore this lemon tartlets recipe where zesty lemon juice and vivid lemon zest complement rich unsalted butter and eggs. The blend of all-purpose flour and powdered sugar crafts a crisp base for a tangy lemon curd made with fresh lemon juice, offering a delightful balance of sweet and sour.

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I recently tried my hand at making bite size lemon tartlets and I gotta say, they’re a real treat when you’re craving that perfect balance of sweet and sour. I started out with a simple tart shell made from 1 1/2 cups all-purpose flour, 1/2 cup sifted powdered sugar, cold diced unsalted butter, and a large egg yolk with just a pinch of salt.

The process was fun even if it got a little messy along the way. For the lemon curd, I whisked together 3 large eggs plus 3 extra yolks with 1 cup granulated sugar, 3/4 cup fresh lemon juice, and the zest of 2 lemons before slowly incorporating bits of unsalted butter.

I love experimenting with recipes like this one that remind me of classic individual lemon tarts, lemon curd tarts, and even mini puff pastry versions. It might not be perfect every time, but its little imperfections are what make it so charmimg.

Why I Like this Recipe

I like this recipe because:
1. I love how the tart shells come out so flaky and buttery thanks to that cold diced butter and simple ingredients.
2. I really enjoy how the lemon curd balances a sweet and sour taste that totally wakes up my taste buds.
3. I appreciate that it isn’t overly complicated so I can whip it up even when I’m short on time.
4. I like that the tartlets are bite-sized so they’re perfect for sharing with family or for a quick treat during spring or Easter.

This lemon tartlet recipe is super easy to make and has the perfect mix of sweet and sour flavors. The crispy, buttery tart shells and creamy lemon curd create a cool combo that just hits the spot. Its a great treat for spring gatherings or Easter parties, and i love that each bite is little and full of flavor.

Ingredients

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All-purpose flour: Furnishes carbohydrates and structure, forming a light, tender tart shell.
Powdered sugar: Adds sweetness and smooth texture while enhancing the delicate shell consistency.
Unsalted butter (for shells): Adds rich flavor and helps create a flaky, tender crust.
Egg yolks: Deliver protein, moisture and richness to both the shells and lemon curd.
Lemon juice: Imparts a fresh, tangy sour burst that makes the curd lively.
Lemon zest: Enriches the curd with natural citrus oils for extra punch.
Granulated sugar: Sweetens the lemon curd, balancing tartness and adding satisfying body.

Ingredient Quantities

1 1/2 cups all-purpose flour (for the tart shells)

1/2 cup powdered sugar (sifted, for the tart shells)

1/2 cup unsalted butter, cold and diced (for the tart shells)

1 large egg yolk (for the tart shells)

Pinch of salt (for the tart shells)

3 large eggs plus 3 extra egg yolks (for the lemon curd)

1 cup granulated sugar (for the lemon curd)

3/4 cup fresh lemon juice (about 3-4 lemons, for the lemon curd)

Zest of 2 lemons (for the lemon curd)

1/2 cup unsalted butter, cut into small pieces (for the lemon curd)

How to Make this

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1. Preheat your oven to 350°F. In a bowl, mix the 1 1/2 cups flour, 1/2 cup sifted powdered sugar and a pinch of salt. Add the cold, diced 1/2 cup butter and work it in with your fingers or a pastry cutter until the mix looks like coarse crumbs.

2. Stir in the 1 large egg yolk until the dough starts to come together. If it’s too dry, you can add a teaspoon of cold water. Wrap the dough in plastic and chill it in the fridge for about 30 minutes.

3. Roll out the chilled dough lightly on a floured surface. Press it into your tartlet pans, making sure to cover the bottom and up the sides a bit. Prick the base with a fork.

4. Bake the tart shells in the preheated oven for 12-15 minutes until they start to get a light golden color. Set them aside to cool completely.

5. Now, prepare the lemon curd. In a medium sized bowl, whisk together the 3 large eggs plus 3 extra egg yolks with 1 cup of granulated sugar until the mixture is smooth.

6. Stir in 3/4 cup of fresh lemon juice and the zest of 2 lemons into the egg mix. Pour it into a medium saucepan.

7. Place the saucepan over medium-low heat and continually stir until the mixture begins to thicken, about 8-10 minutes. Be sure to stir constantly so it wont scratch or burn.

8. Once it thickens a bit, add the 1/2 cup unsalted butter (cut into small pieces) slowly, stirring after each addition until the curd is smooth and glossy.

9. Remove the saucepan from the heat. If you want an extra smooth lemon curd, strain it through a fine sieve into a clean bowl.

10. Fill the cooled tart shells with the lemon curd. Let them set for a little while before serving. Enjoy these sweet and sour bite size lemon tartlets as a perfect spring or Easter treat!

Equipment Needed

1. An oven to preheat at 350°F and bake the tart shells
2. A medium or large mixing bowl for combining dry ingredients
3. A pastry cutter or fork to work the cold butter into the flour mixture
4. Measuring cups and spoons for all the ingredients like flour, sugar, lemon juice, etc.
5. Plastic wrap to cover the dough while it chills
6. A rolling pin to roll the dough on a floured surface
7. Tartlet pans to shape and bake the tart shells
8. A fork to prick the dough base
9. A separate medium sized bowl for whisking the lemon curd ingredients together
10. A whisk for beating the eggs and sugar to a smooth mixture
11. A medium saucepan to gently heat and thicken the lemon curd
12. A stirring spoon or spatula for continuous stirring on the stove
13. A fine sieve (optional) to strain the lemon curd if you want an extra smooth finish

FAQ

Q: Can i make these tartlets ahead of time?

A: Yep, you can prep the tart shells a day in advance and even make the lemon curd earlier then reheat it gently if needed.

Q: What happens if my lemon curd looks too runny?

A: Sometimes the curd might not thicken as expected if it isnt cooked long enough, so just keep cooking it on low heat until it coats the back of a spoon.

Q: How do i prevent the tart shells from breaking?

A: Make sure your butter is really cold before mixing it in and dont overwork the dough, this will help create a sturdy shell.

Q: Can i substitute ingredients for a different flavor?

A: Sure, you could try mixing in a bit of orange zest in the lemon curd for a unique twist, but stick to the basics if it’s your first time making them.

Q: How should leftovers be stored?

A: Keep any extra tartlets in an airtight container in the fridge for up to two days, then let them come closer to room temp before serving.

Bite Size Lemon Tartlets Recipe Substitutions and Variations

Instead of using all-purpose flour, you might try pastry flour to get a flakier, more tender crust.
If you’re out of powdered sugar, you can pulse granulated sugar in a blender until it’s very fine. Just be sure to sift it!
Don’t have unsalted butter? You can use salted butter instead but make sure to cut back on that extra pinch of salt in the recipe.
If fresh lemons aren’t available, bottled lemon juice works pretty well, though you might want to tweak the zest quantity for the best flavor.

Pro Tips

1. Try not to overwork the dough when mixin your ingredients – if you knead it too much, your tart shells might get tough. Chill it well so it holds its shape and becomes easier to roll out later.

2. While cooking the lemon curd, keep stirrin, stirrin, stirrin – you really cant skip that step cuz little bits can burn really quick, and then you’ll have an odd taste in your curd.

3. When you add cream cheese-like butter, do it in small bits and make sure it melts slowly into the mixture. It helps get that smooth and glossy finish that makes the tartlets look and taste better.

4. Finally, always give your curd a taste test under low heat. If it’s too tangy or too sweet, adjust right then (maybe a tad more lemon juice or sugar) because once it’s in the pan, it’s hard to fix.

Bite Size Lemon Tartlets Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

472

kcal

Equipment: 1. An oven to preheat at 350°F and bake the tart shells
2. A medium or large mixing bowl for combining dry ingredients
3. A pastry cutter or fork to work the cold butter into the flour mixture
4. Measuring cups and spoons for all the ingredients like flour, sugar, lemon juice, etc.
5. Plastic wrap to cover the dough while it chills
6. A rolling pin to roll the dough on a floured surface
7. Tartlet pans to shape and bake the tart shells
8. A fork to prick the dough base
9. A separate medium sized bowl for whisking the lemon curd ingredients together
10. A whisk for beating the eggs and sugar to a smooth mixture
11. A medium saucepan to gently heat and thicken the lemon curd
12. A stirring spoon or spatula for continuous stirring on the stove
13. A fine sieve (optional) to strain the lemon curd if you want an extra smooth finish

Ingredients

1 1/2 cups all-purpose flour (for the tart shells)
1/2 cup powdered sugar (sifted, for the tart shells)
1/2 cup unsalted butter, cold and diced (for the tart shells)
1 large egg yolk (for the tart shells)
Pinch of salt (for the tart shells)
3 large eggs plus 3 extra egg yolks (for the lemon curd)
1 cup granulated sugar (for the lemon curd)
3/4 cup fresh lemon juice (about 3-4 lemons, for the lemon curd)
Zest of 2 lemons (for the lemon curd)
1/2 cup unsalted butter, cut into small pieces (for the lemon curd)

Directions

Preheat your oven to 350°F. In a bowl, mix the 1 1/2 cups flour, 1/2 cup sifted powdered sugar and a pinch of salt. Add the cold, diced 1/2 cup butter and work it in with your fingers or a pastry cutter until the mix looks like coarse crumbs.
Stir in the 1 large egg yolk until the dough starts to come together. If it’s too dry, you can add a teaspoon of cold water. Wrap the dough in plastic and chill it in the fridge for about 30 minutes.
Roll out the chilled dough lightly on a floured surface. Press it into your tartlet pans, making sure to cover the bottom and up the sides a bit. Prick the base with a fork.
Bake the tart shells in the preheated oven for 12-15 minutes until they start to get a light golden color. Set them aside to cool completely.
Now, prepare the lemon curd. In a medium sized bowl, whisk together the 3 large eggs plus 3 extra egg yolks with 1 cup of granulated sugar until the mixture is smooth.
Stir in 3/4 cup of fresh lemon juice and the zest of 2 lemons into the egg mix. Pour it into a medium saucepan.
Place the saucepan over medium-low heat and continually stir until the mixture begins to thicken, about 8-10 minutes. Be sure to stir constantly so it wont scratch or burn.
Once it thickens a bit, add the 1/2 cup unsalted butter (cut into small pieces) slowly, stirring after each addition until the curd is smooth and glossy.
Remove the saucepan from the heat. If you want an extra smooth lemon curd, strain it through a fine sieve into a clean bowl.
Fill the cooled tart shells with the lemon curd. Let them set for a little while before serving. Enjoy these sweet and sour bite size lemon tartlets as a perfect spring or Easter treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.