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?

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.

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. 

For tart: 

• Uncooked pie crust – Feel 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.

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. 

Variations

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

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.

More lemon recipes

• Need a birthday treat? Try my Lemon Blueberry Cupcakes
• Looking for a new favorite? Try my Lemon Shortbread Cookies
• Want something for breakfast? Try my Blueberry Lemon Thyme Muffins
• No time to bake? Try my No Bake Raspberry Lemon Mini Cheesecakes

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 minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 mini tarts

1x2x3x

Cook ModePrevent your screen from going dark

Equipment

• Mini Tart Pan Set
• Vanilla Extract
• Granulated Sugar

Ingredients

For lemon curd:

• ⅓ cup granulated sugar
• 1 large whole egg
• 2 large egg yolks
• ⅓ 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

Instructions

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. 

Nutrition

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

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