These delightful tartlets feature buttery shortcrust pastry filled with fresh, tangy lemon curd. Shaped into charming flowers, they’re perfect for special occasions like Mother’s Day, Easter, or a homemade afternoon tea. With just six simple ingredients, these tartlets are not only easy to make but also sure to impress.
Why You’ll Love This Recipe
- Charming and Elegant – Their flower shape makes them perfect for any celebration.
- Tangy and Sweet – The rich lemon curd pairs perfectly with the buttery pastry.
- Simple Ingredients – With just a few pantry staples, these tartlets are easy to prepare.
- Perfect for Occasions – Ideal for holidays, tea parties, or gifting to loved ones.
- Quick to Prepare – These tartlets come together in about 1 hour and 15 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pack ready-rolled shortcrust pastry (e.g., Jus-Rol)
- 1 jar homemade or store-bought lemon curd
- 2 tablespoons icing sugar
Directions
Prepare the Pastry
- Allow the ready-rolled shortcrust pastry to come to room temperature for about 30 minutes to make it easier to handle.
- Using a flower-shaped cookie cutter, cut out flower shapes from the pastry.
- Press each pastry flower into a mini cupcake tray, folding the petals over to create an open flower appearance.
- Chill the pastry cases in the fridge for 1 hour to prevent shrinking during baking.
Bake the Pastry Cases
- Preheat the oven to 180°C (350°F).
- Bake the chilled pastry cases for 12-15 minutes, or until golden brown.
- Allow them to cool completely before filling.
Fill with Lemon Curd
- Generously dust the cooled pastry cases with icing sugar.
- Fill each case to the top with lemon curd.
- Place in the fridge to set until ready to serve.
Servings and Timing
- Prep Time: 45 minutes
- Cooking Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour and 60 minutes
- Servings: 10-12 tartlets
Variations
- Smoother Lemon Curd – For a smoother texture, strain the lemon curd before filling the tartlets to remove any clumps of lemon zest and unwanted pips.
- Fruit Toppings – Add a berry or mint leaf on top for a fresh, colorful garnish.
- Flaky Pastry – Use puff pastry for a flakier alternative.
- Different Shapes – Experiment with other cookie cutter shapes for a fun twist.
- Chocolate Drizzle – Drizzle with melted chocolate for a richer flavor.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 3 days.
- Freezing – Not recommended, as the lemon curd may become watery when thawed.
FAQs
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly if you’re short on time, but homemade is always a great option for extra flavor.
How do I keep the tartlets from getting soggy?
Make sure the pastry is fully baked and cooled before filling, and refrigerate the filled tartlets to set the curd.
Can I make these in advance?
Yes! Prepare the pastry and lemon curd ahead of time, and fill them just before serving for the best presentation.
What can I do if my pastry flowers aren’t perfectly shaped?
Don’t worry! As long as the pastry is in the mini cupcake tray, the flowers will bake up beautifully, even if they aren’t perfect.
Can I use a different fruit curd for the filling?
Absolutely! You can use raspberry, lime, or orange curd for a different twist.
Conclusion
Lemon Curd Tartlets are the perfect treat to impress your guests or celebrate a special occasion. With their tangy lemon curd and buttery, flaky pastry, these tartlets will have everyone coming back for more. Try them for Mother’s Day, Easter, or a relaxing afternoon tea, and enjoy a sweet, homemade bite of joy!
Print
Lemon Curd Tartlets
These Lemon Curd Tartlets are beautifully shaped into delicate flowers with a buttery shortcrust pastry and a tangy lemon curd filling. Perfect for Mother’s Day, Easter, or afternoon tea, these elegant treats are simple to make yet impressive to serve!
- Total Time: 1 hour 60 minutes
- Yield: 10-12 tartlets
Ingredients
- 1 pack ready-rolled shortcrust pastry (e.g., Jus-Rol)
- 1 jar homemade or store-bought lemon curd
- 2 tablespoons icing sugar
Instructions
Prepare the Pastry:
- Let the shortcrust pastry come to room temperature for 30 minutes.
- Roll out the pastry and use a flower-shaped cookie cutter to cut out shapes.
- Press each flower into a mini cupcake tray, folding the petals slightly outward.
- Chill the pastry cases in the fridge for 1 hour to prevent shrinking.
Bake the Pastry Cases:
- Preheat oven to 180°C (350°F).
- Bake the pastry cases for 12-15 minutes, until golden brown.
- Let them cool completely before filling.
Fill with Lemon Curd:
- Dust the cooled pastry cases with icing sugar.
- Fill each tartlet with lemon curd, smoothing the tops.
- Chill until ready to serve.
Notes
- For an ultra-smooth filling, strain the lemon curd before using.
- For a decorative touch, add fresh berries or edible flowers on top.
- Best enjoyed within a few days for maximum freshness.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British, French
- Diet: Vegetarian
