Zesty Mini Tarts with Lemon Curd Recipe: Bright Bite-Sized Joy

These delightful mini tarts with lemon curd dance between sweet and tangy, promising a burst of sunshine in every bite.

Perfectly sized for elegant gatherings, these miniature desserts blend crisp pastry with silky, bright lemon filling.

Delicate and sophisticated, the tarts showcase a classic combination that never fails to impress guests.

Rich, creamy lemon curd nestles inside buttery shells, creating a harmonious balance of textures and flavors.

Each tiny tart delivers a zesty punch that awakens the palate with its vibrant citrus notes.

Bakers of all skill levels can craft these charming treats that look professionally made.

Serve these irresistible mini tarts and watch as your dessert table becomes the center of delighted conversation.

The Best Ways to Store Lemon Curd Tarts

• Store lemon curd in an airtight container for up to 7 days. Seal the jar tightly and place in the coldest part of the refrigerator to maintain freshness.
• Transfer lemon curd to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
• Warm shells briefly in a preheated oven at 150°C (300°F) for 2-3 minutes to restore crispness. Avoid overheating to prevent burning.
• Keep shells and lemon curd separate until ready to serve. Fill shells just before eating to prevent soggy bottoms and maintain the best texture.

FAQs

• What ingredients do I need for the lemon curd?

You’ll need eggs, butter, honey, lemon juice, and lemon zest. These simple ingredients create a tangy, smooth custard-like filling.

• Can I use a different type of flour for the tart shells?

Almond flour works best for this recipe. It provides a nutty flavor and gluten-free texture. Substituting with other flours might change the shell’s consistency and taste.

• How thin should I roll out the tart shell dough?

Roll the dough to about 1/8 inch thick or even thinner. Thin shells ensure a delicate, crisp texture that complements the creamy lemon curd.

Mini Tarts with Lemon Curd – Why They’re a Bright Treat

• These mini tarts come together quickly with minimal kitchen skills needed, making them perfect for home bakers of all experience levels.
• Swap berries or adjust sweetness to suit personal preferences, allowing creative freedom and adaptability for different taste buds.
• The recipe uses simple double-boiler method for lemon curd and straightforward baking process, ensuring success even for novice cooks without advanced culinary training.
• Versatile treats work beautifully for casual brunches, elegant dessert tables, potlucks, or afternoon tea gatherings with friends and family.

Ingredients for Tangy Lemon Curd Tarts

• Eggs: Essential for creating the creamy custard-like lemon curd.
• Butter: Provides richness and smooth texture to both the lemon curd and tart shells.
• Honey: Adds natural sweetness and helps bind the ingredients together.
• Lemon Juice, Lemon Zest: Delivers bright, tangy citrus flavor to the recipe.

• Almond Flour: Creates a gluten-free, nutty base for the tart shells.
• Egg: Helps bind the tart shell ingredients and provides structure.

• Fresh Berries: Adds a burst of color, freshness, and complementary flavor to the lemon tarts.

Baking Tools for Mini Lemon Tarts

• Double Boiler: A heatproof bowl set over a pot of simmering water for gentle, even heating.
• Mixing Bowl: Essential for combining ingredients for lemon curd and tart shells.
• Spoon: Used for stirring the lemon curd while cooking.
• Rolling Pin: Helps flatten the tart shell dough evenly.
• Circular Cookie Cutter: Creates perfect-sized dough circles for tart shells.
• Muffin Tin: Provides shape and structure for the tart shells.
• Parchment Paper: Used for rolling out and separating dough.
• Measuring Cups/Spoons: For accurate ingredient measurements.

How to Assemble and Bake Mini Lemon Curd Tarts

Step 1: Whip Up Zesty Lemon Curd

Fill a pot one-third full of water and set on medium-low heat.

Create a gentle simmer.

In a heatproof bowl, combine eggs, butter, honey, lemon juice, and zest.

Position the bowl over the simmering water, making sure it doesn’t touch the water surface.

Step 2: Transform Mixture into Silky Curd

Stir continuously with a spoon for about 10 minutes until the mixture thickens to a custard-like consistency.

Remove from heat and let cool completely.

You can store the curd in a sealed jar in the refrigerator for up to a week or freeze for several months.

Step 3: Craft Nutty Tart Shells

Preheat the oven to 300°F.

• Almond flour
• Egg
• Butter
• Honey
• Lemon zest

Mix until ingredients are thoroughly combined.

Step 4: Shape Delicate Pastry Shells

Roll the dough into a ball, then flatten slightly.

Place between two large parchment paper sheets.

Use a rolling pin to flatten the dough to 1/8 inch thickness.

Cut circular shapes slightly larger than muffin cups.

Gently press each circle into muffin cups, molding to the shape.

Step 5: Bake Golden Tart Bases

Bake the tray for 10-12 minutes until shell edges turn golden brown.

Remove from oven and cool completely.

These shells can be prepared a day ahead and stored in an airtight container.

Step 6: Create Stunning Dessert Bites

Once tart shells are cool, fill each with a spoonful of chilled lemon curd.

Top with fresh berries.

For optimal taste and presentation, assemble just before serving.

Handy Tips for Smooth Lemon Curd and Crisp Shells

• Stir the lemon curd mixture constantly to avoid scrambling eggs and maintain a smooth, creamy texture.
• Check the curd's consistency by coating the back of a spoon – it should leave a clear path when you run your finger through it.
• Roll the dough between parchment paper to prevent sticking and ensure an even, thin crust that bakes evenly.
• Keep lemon curd in an airtight container in the refrigerator for up to a week, or freeze for longer preservation.
• Add fresh berries just before serving to maintain their vibrant color and prevent soggy tart shells.

Tasty Twists for Lemon Tart Fans

• Dairy-Free Delight: Replace butter with coconut oil in both lemon curd and tart shells for a creamy, lactose-free alternative that adds subtle tropical notes.
• Vegan Version: Swap eggs with aquafaba or cornstarch mixture, use maple syrup instead of honey, and select plant-based butter alternatives to create completely vegan mini tarts.
• Keto-Friendly Option: Substitute almond flour with ground pecans or sunflower seed flour, use erythritol instead of honey, and maintain the rich lemon curd flavor while reducing carbohydrate content.
• Nut-Free Alternative: Replace almond flour with coconut flour or gluten-free all-purpose flour blend, ensuring those with nut allergies can enjoy these delicate mini tarts without compromising taste or texture.

How to Serve Mini Tarts with Style

• Sweet Summer Gathering: Host a delightful afternoon tea party featuring these mini tarts as the star dessert, perfectly paired with light chamomile tea.
• Elegant Brunch Centerpiece: Create a gorgeous dessert display by arranging the tarts on a beautiful cake stand with scattered fresh mint leaves for added color and freshness.
• Berry Beautiful Garnish: Top each mini tart with a mix of seasonal berries like raspberries, blueberries, and strawberries to enhance visual appeal and add a burst of natural sweetness.
• Sophisticated Gift Idea: Package these mini tarts in clear gift boxes with a ribbon, making them a charming homemade present for friends, family, or as a thoughtful hostess gift.

Mini Tarts with Lemon Curd Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 25 reviews

• Total Time: 37 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delightful mini tarts with lemon curd dance with tangy brightness from classic French pastry techniques. Creamy citrus filling nestled in buttery shells promises a perfect balance of sweet and zesty flavors you will savor with each delicate bite.

---

Ingredients

Scale 1x2x3x

Lemon Curd:

Eggs:

• 6 whole eggs
• 2 egg yolks

Fruits:

• 1 cup fresh lemon juice
• 2 tablespoons lemon zest

Fats and Sweeteners:

• 1/2 cup butter (or 1/2 cup coconut oil for paleo option)
• 1/3–1/2 cup honey or maple syrup

Tart Shells:

Flour:

• 2 1/2 cups almond flour

Eggs:

• 1 egg

Fats and Sweeteners:

• 1/2 tablespoon butter (or 1/2 tablespoon coconut oil for paleo option)
• 1 tablespoon honey or maple syrup

Zest:

• 1 1/2 tablespoons lemon zest

Topping:

Fruits:

• 1 cup fresh berries (strawberries, blueberries, raspberries, etc.)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a double boiler by filling a pot 1/3 full with water and heating to a gentle simmer over medium-low heat. Ensure the heatproof bowl hovers above the water without touching it.
2. Whisk together eggs, butter, honey, lemon juice, and zest in the heatproof bowl. Place the bowl over the simmering water, stirring continuously for about 10 minutes until the mixture transforms into a thick, custard-like consistency.
3. Remove the lemon curd from heat and let it cool completely. Transfer to a sealed container and refrigerate for up to one week or freeze for several months.
4. Preheat the oven to 150C (300F). In a mixing bowl, blend almond flour, egg, butter, honey, and lemon zest until a uniform dough forms.
5. Roll the dough between two parchment paper sheets until approximately 1/8 inch thick. Use a circular cookie cutter to create dough circles slightly larger than muffin cups.
6. Gently press each dough circle into a muffin tin, ensuring it conforms to the cup’s shape. Focus on creating an even, thin base and sides.
7. Bake the tart shells for 10-12 minutes until edges turn golden brown. Remove from oven and allow to cool completely at room temperature.
8. Once cooled, carefully remove tart shells from the muffin tin. Store in an airtight container if not assembling immediately.
9. Just before serving, fill each shell with chilled lemon curd and garnish with fresh berries for a vibrant, elegant presentation.

Notes

• Customize curd sweetness by adjusting honey levels for different taste preferences.
• Use a silicone whisk when stirring lemon curd to prevent scratching the delicate bowl surface.
• Ensure water in double boiler remains at a gentle simmer to prevent egg scrambling and maintain smooth texture.
• Chill lemon curd thoroughly before filling tart shells to maintain structural integrity and prevent soggy bottoms.
• Toast tart shells briefly after initial baking to enhance nutty almond flour flavor and create extra crispness.
• Store unfilled tart shells at room temperature in sealed container to maintain crunchiness for 2-3 days.
• Use silicone muffin trays for easier shell removal and more consistent baking results.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 90 mg