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Lemon Curd Tarts

Nothing says sunshine like fresh and tart lemons. And what’s a more perfect dessert in the summertime than a beautifully golden lemon curd tart?

Lemon Curd Tarts on a plate.

These lemon curd tarts are made with a flaky, buttery crust, filled with a creamy and tart homemade lemon curd filling, and topped with fresh, ripe raspberries and fluffy whipped cream. 

They’re perfect for any occasion, from birthdays to anniversaries. 

And since they’re individual tarts, no one will have to fight over the last bite!

Trust me, you’ll love to celebrate the summer with these lemon curd tarts.

Oh, and if you’re a lover of all things lemon be sure to try my Homemade Lemon Bars, Mini Lemon Meringue Tarts, or Blueberry Lemon Pound Cake.

Lemon curd, raspberries and pie crust on a table.
Ingredients to make lemon curd on the table.

Ingredients for lemon curd tarts

For lemon curd: 

  • Granulated sugar – This will add sweetness to our lemon curd.
  • Whole egg and egg yolks – The eggs will add richness and creaminess, thicken, and stabilize the curd so that it doesn’t separate. 
  • Lemon juice and lemon zest – I’ve used both lemon juice and lemon zest for the ultimate tangy and citrusy lemon flavor. 
  • Butter – Butter will add necessary fat and creaminess.
  • Vanilla extract – Vanilla extract will add a slightly sweet vanilla flavor to the lemon curd tarts. 
Pie crust in a mini tart pans ready to be baked.

For tart: 

  • Uncooked pie crustFeel free to use either homemade or store-bought pie crust.
  • Fresh raspberries – Fresh raspberries will be used for a burst of sweetness as a topping.
  • Fresh whipped cream –  Fresh whipped cream will be decorated on top of each lemon curd tart.
Lemon Curd Tarts cooling on a baking rack.

Tips to help prevent your lemon curd from curdling

Lemon curd is super easy to make, and these tips, will help ensure that your lemon curd comes out smooth and creamy every single time – no scrambled eggs here!

First, make sure all of your ingredients are at room temperature before you begin.

This way, everything will melt together properly and there won’t be any temperature shocks to the eggs. 

Next, use gentle heat to make your lemon curd. If your heat is too high, things will cook too quickly and before you know it, you’ll end up with lemony eggs. 

And last, strain your lemon curd through a fine mesh sieve at the end, just to ensure that there aren’t any hidden cooked pieces of egg you may have missed. 

Lemon Curd Tarts topped with fresh berries.


I simply adore lemon, but you can use other citrus as well!

Here are some fun other citrus fruits to try for your curd filling:

  • Lime
  • Tangerine or orange
  • Grapefruit 

And what about having fun with your toppings? 

I’ve used fresh whipped cream, but here are other tasty toppings to consider:

  • Sliced almonds
  • Other berries: blueberries, strawberries, blackberries
  • Meringue
Lemon Curd Tarts topped with whipped cream.

Semi-homemade tips

Looking to make this recipe even easier?

Try using store-bought lemon curd instead of making your own.

You can also opt to use store-bought pie crust (although my Homemade Buttery Pie Crust is delicious!) or even switch things up with a mini graham cracker crust.

Storage and leftovers

Any leftover lemon curd tarts can be stored, covered loosely with plastic wrap, in the refrigerator, for up to 2 days.

Lemon Curd Tarts on parchment paper.

More lemon recipes

Lemon Curd Tarts

Author: Brandy O’Neill – Nutmeg Nanny
These individual lemon curd tarts have a crispy crust, filled with smooth and tart lemon curd, and are topped with fresh raspberries and fluffy whipped cream.
5 from 2 votes
Print Pin
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 mini tarts


For lemon curd:

  • cup granulated sugar
  • 1 large whole egg
  • 2 large egg yolks
  • cup lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons butter
  • ½ teaspoon pure vanilla extract

For dough:

  • 1 raw pie crust store bought or homemade

For topping:

  • 1 cup fresh raspberries
  • 1 cup fresh whipped cream


For lemon curd 

  • Add the granulated sugar, egg, and egg yolks to a small saucepan and whisk until well combined and pale yellow, about 1 minute. 
  • Add the lemon juice and lemon zest to the pan. Whisk to combine.
  • Set the pan over low heat and cook, whisking constantly for 4-5 minutes or until the curd has thickened enough to coat the back of a spoon. Make sure to keep whisking the whole time so the curd doesn’t scorch or curdle. 
  • Once the curd has thickened, remove it from the heat and whisk in the butter and vanilla.  
  • Once the butter has combined, pour the curd through a fine mesh sieve to remove the lemon zest and any bits of egg that may have scrambled. 
  • Place a piece of plastic wrap so that it is touching the surface of the lemon curd and then refrigerate the curd until it is completely cool, about 2 hours. 

For crust and assembly 

  • Preheat your oven to 400 degrees F and spray 4 small tartlet pans with nonstick baking spray. 
  • Roll out your pie crust to ⅛ inch thick and cut out four circles that are ¼ inch larger than the base of your tart pans. 
  • Press each pie crust into a tart pan and then poke the bottom a few times with a fork. 
  • Place a piece of parchment paper over each crust and fill the center with pie weights or dried beans or rice. 
  • Bake for 10 minutes, then remove the pie weights and bake for an additional 5 minutes. 
  • When the crusts are golden brown, remove them from the oven and allow them to cool completely before filling. 
  • To assemble, remove a cooled crust from the tart pan and fill the center with lemon curd. Spread (or pipe) whipped cream on top and garnish with fresh raspberries. 
  • Serve immediately. Unfilled pie crusts can be kept in an airtight container at room temperature for up to three days. The lemon curd can be kept in an airtight container in the fridge for up to five days. 


Serving: 1g | Calories: 489kcal | Carbohydrates: 46g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Cholesterol: 228mg | Sodium: 333mg | Fiber: 4g | Sugar: 21g
Course Dessert
Cuisine American
Keyword fresh lemon tarts, homemade lemon curd, lemon curd tartlets, lemon dessets, lemon recipes, raspberry lemon tarts
Did you try this recipe?Leave a comment and 5 star review!
Lemon Curd Tarts pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Tuesday 1st of August 2023

So good! I served these for a gathering with friends. The flavor is amazing.

Shadi Hasanzadenemati

Tuesday 1st of August 2023

I followed the recipe step-by-step, and it was easy to make, turning out beautifully. These tarts are a true showstopper and received rave reviews from my family and friends.


as seen on promo graphic


as seen on promo graphic