Easy Mother's Day Lemon Curd Tartlets
Looking for the perfect Mother's Day brunch recipe? These easy lemon curd tartlets combine a buttery, melt in your mouth shortcrust pastry with a zesty, silky homemade lemon filling. Whether you are hosting a spring tea party or a family holiday breakfast, these mini citrus treats are a guaranteed crowd pleaser. Learn how to make professional grade lemon curd from scratch with simple ingredients like fresh lemons and egg yolks.
Ingredients
For the Silky Lemon Curd:
- 3 large egg yolks richness is key here
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice squeeze about 2 large lemons
- 2 teaspoons fresh lemon zest
- 4 tablespoons unsalted butter cubed and at room temperature
For the Tartlet Shells:
- 1 package pre-made shortcrust pastry or 1 box refrigerated pie dough
Optional: Fresh raspberries or mint leaves for a pop of color
Instructions
- Whisk the Base: In a small saucepan, combine the egg yolks, sugar, lemon juice, and zest. Whisk them together until the mixture is uniform before you even turn on the heat.
- Slow and Steady Heat: Place the pan over low heat. Whisk constantly. This is the most important part: do not let the eggs scramble. Continue until the mixture thickens enough to coat the back of a spoon, which usually takes about 5 to 7 minutes.
- The Butter Finish: Remove the pan from the heat. Whisk in the cubed butter one piece at a time. This "mounts" the sauce, giving it a glossy finish.
- Chill Out: Pour the curd into a glass jar. Press plastic wrap directly onto the surface so a skin doesn't form. Let it chill in the fridge for at least 2 hours.
- Prep the Shells: Preheat your oven to 375°F (190°C). Roll out your dough on a lightly floured surface.
- Cut and Shape: Use a round cutter or a glass rim to cut circles. Press them gently into a mini muffin tin. Prick the bottoms with a fork so they don't puff up during baking.
- Bake and Cool: Bake for 10 to 12 minutes until light golden brown. Let them cool completely before you try to remove them from the tin.
- The Reveal: Spoon the chilled curd into the shells. Garnish with a berry or mint leaf right before serving.
Notes
Make it ahead: You can make the lemon curd up to three days in advance. Just keep it sealed in the fridge.
Avoid the "Soggy Bottom": Only fill the tartlets an hour or two before serving. This keeps the crust nice and snappy.
If you can't find shortcrust, use Pillsbury or Trader Joe's refrigerated pie crust. It’s the perfect fallback for US-based bakers.
Tried this recipe?Let us know how it was!