There’s something almost magical about the arrival of spring. The world feels fresh and full of promise, flowers peek through the grass, and the air is tinged with warmth and light. In my family, Easter has always marked the true beginning of the season, celebrated with a table bursting with color, laughter, and, of course, delicious sweets. These Easter Lemon Curd Tartlets are one of those special treats that have a way of stealing the spotlight.
Growing up, my grandmother would make a batch of these golden little tartlets every year without fail. Their bright, zesty flavor and buttery crust seemed to embody everything joyful about springtime. She would set them out on a pastel-colored platter right next to the chocolate eggs and hot cross buns, and by the end of the afternoon, not a crumb would remain.
Lemon curd has a beautiful history, too. It dates back to 19th-century England, where it was often served with scones at teatime. Over the generations, lemon curd evolved from a tea companion to a luxurious filling for cakes and pastries. In these tartlets, the silky curd meets a tender crust in a combination that’s both vibrant and comforting — perfect for Easter celebrations or any sunny afternoon that calls for a little extra sweetness.
Why You’ll Love This Recipe:
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Bursting with Bright, Fresh Flavor: The lemon curd is tangy, sweet, and luscious — the perfect bite of spring.
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Perfect for Easter and Spring Gatherings: Their sunny color and petite size make them a hit on any festive dessert table.
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Make-Ahead Friendly: You can prepare the curd and crusts in advance, making your holiday hosting stress-free.
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Adorably Elegant: These tartlets are charming enough to impress but simple enough for beginners to make.
INGREDIENTS YOU’LL NEED:
For the Tartlet Shells:
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1 ¼ cups all-purpose flour
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¼ cup granulated sugar
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½ teaspoon salt
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½ cup unsalted butter, cold and cubed
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1 large egg yolk
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2–3 tablespoons ice water
For the Lemon Curd:
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½ cup fresh lemon juice
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1 tablespoon lemon zest
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¾ cup granulated sugar
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3 large eggs
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½ cup unsalted butter, cubed
HOW TO MAKE Easter Lemon Curd Tartlets:
STEP-BY-STEP INSTRUCTIONS:
1. Make the Tartlet Dough: Start by making the pastry for your tartlet shells. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to work it into the dry ingredients until the mixture resembles coarse crumbs. This step always reminds me of helping my grandmother in the kitchen — there’s something so satisfying about that crumbly, sandy texture.
In a small bowl, mix the egg yolk with two tablespoons of ice water. Add this to the flour mixture and stir just until the dough comes together. If it’s a little dry, add the extra tablespoon of water. Gather the dough into a ball, wrap it tightly in plastic wrap, and chill it for at least 30 minutes. Chilling helps keep the crust tender and flaky.
2. Prepare the Lemon Curd: While your dough is chilling, let’s make the sunshine-in-a-jar lemon curd. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until smooth. Place the pan over medium-low heat and add the butter, whisking constantly.
This part requires a little patience — don’t rush it. Slowly and steadily, the mixture will thicken into a silky, glossy curd that coats the back of a spoon. It usually takes about 7–10 minutes. Once thickened, remove it from the heat and strain it through a fine-mesh sieve to ensure it’s extra smooth. Let it cool while you bake the tartlet shells.
3. Bake the Tartlet Shells: Preheat your oven to 350°F (175°C). Roll out your chilled dough on a lightly floured surface to about ⅛-inch thickness. Cut out circles large enough to fit your mini tart pans or muffin tin wells.
Gently press the dough into the pans, prick the bottoms with a fork to prevent puffing, and bake for about 12–15 minutes until the edges are lightly golden. Let them cool completely before filling.
4. Assemble the Tartlets: Once the tartlet shells are cool and crisp, spoon or pipe the cooled lemon curd into each one. You can leave them simple or decorate them with a sprinkle of powdered sugar, a few fresh berries, or a dollop of whipped cream.
HELPFUL TIPS:
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Chill Your Dough: Cold dough is key for a tender, flaky crust. Don’t skip the chilling time!
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Constant Whisking: When cooking the curd, keep the mixture moving to avoid scrambled eggs.
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Make-Ahead: Both the tart shells and lemon curd can be made a day or two ahead. Just store them separately until you’re ready to assemble.
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Decorate Creatively: These tartlets look adorable topped with pastel candy eggs, edible flowers, or tiny meringues for Easter.
DETAILS:
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Prep Time: 30 minutes (plus chilling time)
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Cook Time: 25 minutes
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Total Time: 1 hour 25 minutes
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Yield: About 12 tartlets
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Category: Dessert
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Method: Baking
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Cuisine: American / British
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Diet: Vegetarian
NOTES:
If you want an extra-bright lemon flavor, add a little extra zest to the curd. These tartlets also pair beautifully with a cup of Earl Grey tea or a crisp glass of sparkling water with lemon slices for a refreshing Easter afternoon treat.
NUTRITIONAL INFORMATION:
(Per tartlet, approximate)
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Calories: 210
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Fat: 13g
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Saturated Fat: 8g
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Cholesterol: 85mg
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Sodium: 85mg
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Carbohydrates: 22g
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Fiber: 0g
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Sugar: 11g
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Protein: 3g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought lemon curd?
Absolutely. If you’re short on time, a high-quality store-bought lemon curd works just fine.
Can I freeze the tart shells?
Yes! Baked tart shells can be frozen in an airtight container for up to 2 months. Just thaw at room temperature before filling.
How long do these tartlets stay fresh?
They’re best enjoyed the day they’re assembled, but you can store leftovers in the fridge for up to 2 days.
Can I use a regular muffin tin if I don’t have tart pans?
Definitely. Just be sure to grease the tin well and gently lift the shells out once they’ve cooled.
STORAGE INSTRUCTIONS:
Store assembled tartlets in an airtight container in the refrigerator. They are best eaten within 1–2 days for optimal flavor and texture. If storing the components separately, the lemon curd can be kept refrigerated for up to one week, and the baked tart shells for up to 3 days in an airtight container at room temperature.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other bright and cheerful treats:
CONCLUSION
Easter Lemon Curd Tartlets are the perfect sweet bite to celebrate spring’s renewal and Easter’s joyful traditions. They’re simple enough for a beginner baker yet elegant enough to wow your guests. Every bite bursts with sunshine, from the crisp, buttery shell to the bright, luscious lemon filling. Whether you’re sharing them at a festive brunch, gifting them in a basket, or enjoying one on a sunny afternoon with tea, these tartlets are bound to become a cherished part of your springtime celebrations too.
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Easter Lemon Curd Tartlets
Description
There’s something almost magical about the arrival of spring. The world feels fresh and full of promise, flowers peek through the grass, and the air is tinged with warmth and light. In my family, Easter has always marked the true beginning of the season, celebrated with a table bursting with color, laughter, and, of course, delicious sweets. These Easter Lemon Curd Tartlets are one of those special treats that have a way of stealing the spotlight.
Growing up, my grandmother would make a batch of these golden little tartlets every year without fail. Their bright, zesty flavor and buttery crust seemed to embody everything joyful about springtime. She would set them out on a pastel-colored platter right next to the chocolate eggs and hot cross buns, and by the end of the afternoon, not a crumb would remain.
Lemon curd has a beautiful history, too. It dates back to 19th-century England, where it was often served with scones at teatime. Over the generations, lemon curd evolved from a tea companion to a luxurious filling for cakes and pastries. In these tartlets, the silky curd meets a tender crust in a combination that’s both vibrant and comforting — perfect for Easter celebrations or any sunny afternoon that calls for a little extra sweetness.
Ingredients
For the Tartlet Shells:
1 ¼ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 large egg yolk
2–3 tablespoons ice water
For the Lemon Curd:
½ cup fresh lemon juice
1 tablespoon lemon zest
¾ cup granulated sugar
3 large eggs
½ cup unsalted butter, cubed
Instructions
1. Make the Tartlet Dough: Start by making the pastry for your tartlet shells. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to work it into the dry ingredients until the mixture resembles coarse crumbs. This step always reminds me of helping my grandmother in the kitchen — there’s something so satisfying about that crumbly, sandy texture.
In a small bowl, mix the egg yolk with two tablespoons of ice water. Add this to the flour mixture and stir just until the dough comes together. If it’s a little dry, add the extra tablespoon of water. Gather the dough into a ball, wrap it tightly in plastic wrap, and chill it for at least 30 minutes. Chilling helps keep the crust tender and flaky.
2. Prepare the Lemon Curd: While your dough is chilling, let’s make the sunshine-in-a-jar lemon curd. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until smooth. Place the pan over medium-low heat and add the butter, whisking constantly.
This part requires a little patience — don’t rush it. Slowly and steadily, the mixture will thicken into a silky, glossy curd that coats the back of a spoon. It usually takes about 7–10 minutes. Once thickened, remove it from the heat and strain it through a fine-mesh sieve to ensure it’s extra smooth. Let it cool while you bake the tartlet shells.
3. Bake the Tartlet Shells: Preheat your oven to 350°F (175°C). Roll out your chilled dough on a lightly floured surface to about ⅛-inch thickness. Cut out circles large enough to fit your mini tart pans or muffin tin wells.
Gently press the dough into the pans, prick the bottoms with a fork to prevent puffing, and bake for about 12–15 minutes until the edges are lightly golden. Let them cool completely before filling.
4. Assemble the Tartlets: Once the tartlet shells are cool and crisp, spoon or pipe the cooled lemon curd into each one. You can leave them simple or decorate them with a sprinkle of powdered sugar, a few fresh berries, or a dollop of whipped cream.
Notes
If you want an extra-bright lemon flavor, add a little extra zest to the curd. These tartlets also pair beautifully with a cup of Earl Grey tea or a crisp glass of sparkling water with lemon slices for a refreshing Easter afternoon treat.