Easy To Make Simple Lemon Curd Mini Tarts

I found this recipe for mini lemon curd tarts from the blog Suburban Soapbox while looking for Easter desserts. Normally for Easter I either make this amazing best ever chocolate cake or my chocolate torte. This year I wanted something lemony and I found it! The lemon curd in this recipe tantalizes the tastebuds!

Ingredients for Lemon curd

My oldest granddaughter and I made this recipe but we doubled it. The ingredients below are the original amounts. Preheat oven to 350 degrees.

• 3 large eggs
• ¾ cup granulated sugar
• 1 tablespoon fresh lemon zest
• ⅓ cup lemon juice
• ½ cup unsalted butter

Ingredients for the lemon curd mini tart shells

Since we doubled the recipe I felt like there was too much sugar in the tart shell dough. When I make this recipe again, which I will. I will cut back the sugar. I prefer a shortbread tart crust and this is more like a sugar cookie crust. It was still very delicious and everyone loved them but in the future I will cut back on the sugar for the crust.

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 6 IN 4″ tartlet pans

Making the mini lemon tart shells

This is a very simple way to make the crust for the mini lemon tart shells. These shells will be fully baked before you add the lemon curd filling.

In a kitchen aid or hand mixer bowl add the softened butter, vanilla and sugar. Beat for a few minute until it is completely mixed.

Next add in the flour and mix with a spoon until incorporated. Because we had doubled this recipe I ended up using my hands to mix it completely. Make sure it will hold together when pressed between fingers.

Lightly spray your tart pans with cooking spray. Press dough into the mini tart pans making sure to get the dough all the way up to the edges of the tart pans. This makes for a pretty fluted crust.

Bake at 350 degrees for 10-15 minutes or until golden brown on the edges. Note some of our tarts rose up in the center so we poked them with a toothpick and lightly pushed them back down. You will need to make sure you have a little space for the lemon curd. Let cool for at least 15 minutes.

How to make lemon curd

This is the longest part of the recipe. Actually it is only 15 minutes but you will be constantly stirring the entire time.

The recipe calls for a double boiler. I used a medium sized pot with water and placed a smaller copper pot with handles inside sitting on top of the water. Into the smaller pot add the sugar, lemon zest, eggs and lemon juice. Whisk all the ingredients constantly until the mixture becomes thick (about 15 minutes). The mixture will thicken more once cool.

Next- Remove from heat and immediately start adding the butter, cut into cubes a few cubes at a time, and whisk until the butter is melted and completely incorporated. Allow the filing to cool to room temperature before filling the tart shells.

Once cooled you can fill your cute little tart shells. Refrigerate for a couple of hours. We served ours with a little dollop of whipped cream but that is optional and it really doesn’t even need it.

These little mini lemon curd tarts are so good! Make sure to pin the recipe to keep on hand for Mother’s day or bridal showers. It is the perfect dessert!

P.S. Make sure to pop over to The Suburban Soapbox to see how she garnished these delicious goodies.