Easy Lemon Curd Tartlets | Mother’s Day Baking Ideas

Lemon curd tartlets are the perfect combination of buttery, crisp shortcrust pastry and a smooth, tangy lemon curd filling. These delightful treats are easy to make, require just a handful of ingredients, and are ideal for special occasions like Mother’s Day, Easter, or afternoon tea. In this guide, we’ll walk you through a step-by-step process to create these beautiful and delicious tartlets that are sure to impress your friends and family.

Why You’ll Love These Easy Lemon Curd Tartlets

• Simple Ingredients – Made with just six ingredients, these tartlets are straightforward to prepare.
• Deliciously Tangy & Sweet – The homemade lemon curd is bursting with fresh citrus flavor, perfectly balanced with sweetness.
• Beautiful Presentation – Shaped into delicate flower tartlets, they make a stunning addition to any dessert spread.
• Perfect for Any Occasion – Whether you’re baking for Mother’s Day, Easter, or a homemade afternoon tea, these tartlets are a showstopper.
• Make-Ahead Friendly – The lemon curd can be prepared in advance, making assembly a breeze when you’re ready to serve.

Ingredients Needed

For the Shortcrust Pastry

• 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) – remove from the fridge 30 minutes before using

For the Lemon Curd

• 4 medium Lemons (juice and zest)
• 200g Caster sugar
• 4 medium Eggs (room temperature)
• 50g Unsalted butter (room temperature)

For Decoration

• 2 tbsp Icing sugar (for dusting)

Equipment

• Mini cupcake tray
• Flower-shaped cookie cutter or round cutter
• Medium saucepan
• Whisk
• Wire rack

Step-By-Step Instructions

1. Prepare the Pastry Cases

1. Generously grease a mini cupcake tray with butter to prevent sticking.
2. Unroll both packs of shortcrust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles. If you want to create flower-shaped tartlets, use a flower-shaped cookie cutter.
3. Press the pastry into the mini cupcake tray. If making flower tartlets, place them in every other slot and gently fold the petals outward onto the tray’s surface.
4. Prick the bottom of each pastry case with a fork and place the tray in the fridge for 1 hour. This helps prevent shrinkage while baking.
5. Preheat the oven to 180°C fan / 200°C conventional.
6. Bake the pastry cases for 15 minutes until they turn light golden brown and are fully cooked.
7. Allow them to cool for 10 minutes before carefully removing them from the tray and transferring them to a wire rack to cool completely.

2. Make the Lemon Curd

1. In a medium saucepan, combine the zest and juice of the lemons, caster sugar, and butter.
2. Place the saucepan over medium-low heat and stir continuously until the butter melts and the sugar dissolves. This should take about 5 minutes.
3. In a separate jug, whisk three egg yolks and one whole egg together until well combined.
4. Gradually pour the whisked eggs into the saucepan while stirring continuously.
5. Increase the heat slightly and continue whisking until the lemon curd thickens. It should be thick enough to coat the back of a spoon, which typically takes 5-10 minutes.
6. Strain the lemon curd through a fine sieve into a clean bowl to remove any zest or egg solids.
7. Allow the lemon curd to cool for 10 minutes before using it to fill the tartlets.

3. Fill and Decorate the Tartlets

1. Generously dust the pastry cases with icing sugar to add an elegant touch.
2. Fill each pastry case with the cooled lemon curd, using a spoon or piping bag for precision.
3. Place the filled tartlets in the fridge to set or until ready to serve.

Pro Tips for Perfect Lemon Curd Tartlets

• Use Fresh Lemons – Freshly squeezed lemon juice gives the curd its vibrant flavor, so avoid using bottled juice.
• Chill the Pastry – Refrigerating the pastry cases before baking prevents them from shrinking in the oven.
• Whisk Continuously – When making the lemon curd, constant whisking prevents lumps and ensures a silky-smooth texture.
• Sieve for Smoothness – Straining the curd removes any bits of zest or coagulated egg for a flawless consistency.
• Serve Chilled – Chilling the tartlets before serving enhances the flavor and allows the curd to set properly.

Variations & Serving Suggestions

• Fruit Garnish – Top each tartlet with fresh berries like raspberries or blueberries for an extra burst of flavor.
• Whipped Cream – A dollop of whipped cream can add a light, airy contrast to the tart lemon curd.
• Meringue Topping – Pipe a swirl of toasted meringue on top for a lemon meringue tartlet variation.
• Chocolate Drizzle – Drizzle melted white or dark chocolate over the tartlets for an indulgent twist.
• Pastry Flavor Variations – Swap out the shortcrust pastry for puff pastry or a biscuit base for a different texture.

Make-Ahead and Storage Tips

• Make the Lemon Curd in Advance – The lemon curd can be stored in an airtight container in the fridge for up to a week.
• Store Assembled Tartlets – Once filled, the tartlets should be consumed within 2-3 days. Keep them refrigerated for freshness.
• Freeze the Pastry Cases – Baked pastry cases can be frozen for up to a month. Simply defrost and fill with curd when needed.

Frequently Asked Questions

Can I Make These Tartlets Without a Mini Cupcake Tray?

Yes! You can use small tartlet molds or even regular muffin tins. Just adjust the size of your pastry circles accordingly.

What Can I Use Instead of Shortcrust Pastry?

You can use graham cracker crumbs mixed with butter for a no-bake version or try puff pastry for a flakier texture.

How Do I Know When My Lemon Curd is Done?

The lemon curd is ready when it thickens enough to coat the back of a spoon and holds its shape when swiped with a finger.

Can I Use Store-Bought Lemon Curd?

Absolutely! If you’re short on time, high-quality store-bought lemon curd works just fine.

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Final Thoughts

These Easy Lemon Curd Tartlets are a delightful way to celebrate special occasions like Mother’s Day, Easter, or a homemade afternoon tea. With their buttery pastry, tangy curd, and charming presentation, they’re sure to be a crowd favorite. Whether you’re an experienced baker or a beginner, this recipe is simple to follow and rewarding to make.

So, gather your ingredients and give this recipe a try – your taste buds will thank you!

Mother’s Day Baking Ideas

Lemon curd tartlets are the perfect combination of buttery, crisp shortcrust pastry and a smooth, tangy lemon curd filling. These delightful treats are easy to make, require just a handful of ingredients, and are ideal for special occasions like Mother’s Day, Easter, or afternoon tea. In this guide, we’ll walk you through a step-by-step process to create these beautiful and delicious tartlets that are sure to impress your friends and family.

The Art of Making Perfect Lemon Curd Tartlets

Creating the perfect lemon curd tartlet is a balance between crisp pastry and a smooth, flavorful curd. The secret lies in using high-quality ingredients and following precise steps. Shortcrust pastry provides the ideal structure for the tartlets, giving them a melt-in-your-mouth texture with a slight crunch. The homemade lemon curd, made from fresh lemons, eggs, and butter, ensures a natural and tangy flavor that isn’t too overpowering.

One of the joys of making these tartlets is the creative freedom they offer. You can shape them into classic rounds or create flower-shaped tartlets for an elegant touch. They can also be customized with additional flavors, such as a touch of vanilla in the curd or a dusting of finely grated lemon zest on top for extra fragrance. Whether you’re making these tartlets as a special treat or a showstopping dessert, they are bound to be a hit with anyone who loves citrus flavors.

Step-By-Step Guide to Crafting Lemon Curd Tartlets

Preparing the Shortcrust Pastry

1. Select Quality Pastry – While ready-rolled shortcrust pastry is convenient, making your own can add an extra layer of freshness. If using store-bought pastry, allow it to come to room temperature for 30 minutes before use.
2. Cut and Shape – Use a round cutter or a flower-shaped cookie cutter to create unique tartlet shells. Press them gently into a mini cupcake tray, ensuring they hold their shape.
3. Chill Before Baking – Placing the pastry cases in the fridge for an hour before baking prevents them from shrinking and maintains their delicate form.
4. Blind Bake – Preheat the oven to 180°C fan / 200°C conventional and bake for 15 minutes. This ensures the pastry is cooked through before adding the filling.
5. Cool Completely – After baking, let the tartlets cool on a wire rack before filling them with lemon curd.

Making the Silkiest Lemon Curd

The heart of these tartlets is the homemade lemon curd. Achieving the right consistency is key to ensuring your tartlets are creamy and bursting with citrus flavor.

1. Use Fresh Lemons – Fresh lemon juice and zest are essential for a vibrant, tangy flavor. Avoid bottled lemon juice as it lacks the same depth.
2. Control the Heat – Cook the curd over medium-low heat while constantly whisking. This prevents the eggs from scrambling and ensures a smooth texture.
3. Strain for Perfection – Once the curd thickens, strain it through a fine sieve to remove zest and any egg solids, resulting in a silky-smooth finish.
4. Allow to Cool – Let the curd sit for about 10 minutes before spooning it into the tartlet shells.

Adding the Finishing Touches

Once the tartlets are filled, they can be garnished in numerous ways:

• A Dusting of Icing Sugar – Adds a simple yet elegant touch.
• Fresh Berries – Blueberries, raspberries, or sliced strawberries complement the tartness beautifully.
• Whipped Cream – A light topping balances the acidity of the lemon.
• Edible Flowers – Perfect for an elegant and refined presentation.

These Easy Lemon Curd Tartlets are ideal for Mother’s Day, Easter, or afternoon tea gatherings. With their bright flavor, crisp pastry, and smooth filling, they are sure to become a favorite treat! 🍋🥧