Lemon Curd Tartlets
These Lemon Curd Tartlets are an embodiment of sunshine — bright, tart, and decadently creamy. The lemon curd filling is rich and silky, while the sweet citrus segments add a beautiful burst of natural sweetness that balances the tanginess perfectly. The meringue topping is an optional but delightful touch that brings a light, airy texture to the richness of the tart. Each bite is a little moment of indulgence, light yet satisfying, the perfect dessert for any occasion.
Ingredients:
1 cup granulated sugar
2 large eggs
2 large egg yolks
2 tablespoons lemon zest plus ¾ cup fresh lemon juice (from about 6 lemons)
6 tablespoons unsalted butter (3 ounces), cut into pieces
1 baked 8-inch tart shell (see Notes)
1 ½ cups mixed citrus segments, patted dry with paper towels
8-10 Mint Leaves.
Method:
Make the Lemon Curd:
Preheat the oven to 350°F. In a small saucepan over low heat, whisk together the granulated sugar, eggs, egg yolks, lemon zest, and lemon juice until well-blended.
Continue whisking constantly as the mixture thickens. It should take about 7 to 8 minutes, and you'll know it's ready when you can draw a line down the back of a wooden spoon coated with the lemon mixture.
Remove from heat, and add the butter one tablespoon at a time, stirring gently until the butter is almost completely melted with each addition. This step creates that velvety, smooth texture.
Pour the curd through a fine-mesh strainer to ensure it’s perfectly smooth, and into the prepared tart shell.
Bake and Cool:
Bake in the preheated oven for 8 to 10 minutes, just until the curd is set. The filling should wobble slightly when you tap the pan. Allow the tart to cool completely on a wire rack, which will take about 2 hours.
Top with Citrus and Meringue (Optional):
To make the meringue topping, whip the leftover egg whites (from the egg yolks used in the curd) with 2 tablespoons of granulated sugar until stiff peaks form. The meringue is a light and sweet addition that contrasts the rich curd beautifully.
Once the tart has cooled, top it with the citrus segments or mint leaves and, if you like, gently spoon the meringue over the top.
Serve immediately or refrigerate until ready to serve. The citrus will add that refreshing balance to the richness of the curd, and the meringue will bring a wonderful airy texture.
Tips & Notes:
Make-Ahead: The lemon curd can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator. This allows the flavors to meld and deepen, making it even more delicious when you’re ready to fill the tart shell.
Perfect Tart Shell: For the perfect base, be sure to use a well-baked tart shell, crisp and golden. We recommend linking to a separate recipe for the tart shell for convenience.
Citrus Variations: Feel free to use a mix of citrus fruits — oranges, grapefruits, and tangerines all bring their unique flavors and colors to the dish.
