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Lemon Curd Tarts
5 from 6 votes

Lemon Curd Tarts

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.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 mini tarts
Calories: 489 kcal
Course: Dessert
Cuisine: American

Ingredients

For lemon curd:
  • ⅓ cup granulated sugar
  • 1 egg large, whole
  • 2 egg large yolks
  • ⅓ cup lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons butter
  • ½ teaspoon vanilla extract pure
For dough:
  • 1 pie crust store bought or homemade, raw
For topping:
  • 1 cup raspberries fresh
  • 1 cup Whipped Cream fresh

Instructions

For lemon curd 
    Cup of Yum
  1. Add the granulated sugar, egg, and egg yolks to a small saucepan and whisk until well combined and pale yellow, about 1 minute. 
  2. Add the lemon juice and lemon zest to the pan. Whisk to combine.
  3. 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. 
  4. Once the curd has thickened, remove it from the heat and whisk in the butter and vanilla.  
  5. 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. 
  6. 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 
  1. Preheat your oven to 400 degrees F and spray 4 small tartlet pans with nonstick baking spray. 
  2. 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. 
  3. Press each pie crust into a tart pan and then poke the bottom a few times with a fork. 
  4. Place a piece of parchment paper over each crust and fill the center with pie weights or dried beans or rice. 
  5. Bake for 10 minutes, then remove the pie weights and bake for an additional 5 minutes. 
  6. When the crusts are golden brown, remove them from the oven and allow them to cool completely before filling. 
  7. 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. 
  8. 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 Information

Serving 1g Calories 489kcal (24%) Carbohydrates 46g (15%) Protein 9g (18%) Fat 31g (48%) Saturated Fat 15g (75%) Polyunsaturated Fat 14g (82%) Cholesterol 228mg (76%) Sodium 333mg (14%) Fiber 4g (16%) Sugar 21g (42%)

Nutrition Facts

Serving: 4 mini tarts

Amount Per Serving

Calories 489

% Daily Value*

Serving 1g
Calories 489kcal 24%
Carbohydrates 46g 15%
Protein 9g 18%
Fat 31g 48%
Saturated Fat 15g 75%
Polyunsaturated Fat 14g 82%
Cholesterol 228mg 76%
Sodium 333mg 14%
Fiber 4g 16%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.