Mini Lemon Curd Tarts

Mini Lemon Curd Tarts

Lemon curd is such a versatile ingredient, it serves as the base for many recipes (this one included). While many people think of it as a condiment, its uses as an ingredient in a more complex recipe are limitless. The tart flavor of the lemon curd mixes well with the crust and whipped cream providing an amazing dessert. We hope that this Mini Lemon Curd Tarts recipe post inspires you. 

Mini Lemon Curd Tarts

Yield: Approximately 24 Tartlets

Ingredients

• 2 cups flour
• 3/4 teaspoon salt
• 1 stick of butter, cut into small cubes
• 3 tablespoons cold water
• 2 cups lemon curd

Directions

1. In a bowl, combine the flour and salt, then cut the butter into the dry mixture.
2. Add in the cold water and form the dough (more water may be necessary depending on several factors such as humidity, age of flour, etc.). Do not excessively handle the dough.
3. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
4. Remove dough from refrigerator and unwrap. Using a rolling pin, roll out the dough to approximately 1/4 inch thickness.
5. Gently press the dough into tartlet molds, then bake the dough in the molds at 350°F until golden brown (also known as blind baking, without any filling), about 10-12 minutes. Remove the basked shells from the oven and let them cool.
6. After the baked shells have cooled completely, spoon lemon curd into each.
7. Top with whipped cream if desired and serve.

Print Recipe

Ingredients:

Directions:

History of Lemon Curd

While the exact origins of lemon curd remain a bit fuzzy, its history offers a delightful journey through culinary evolution.

• Early Mentions (1800s): The earliest printed reference of “lemon curd” appears in Lady Charlotte Campbell Bury's “The Lady's Own Cookery Book” (1844). This recipe involved actual curdling of cream with lemon juice, then straining the whey to leave a lemon-flavored “curd.” Interestingly, another term commonly used back then was “lemon cheese,” further reinforcing the curdling process involved.
• Evolution to Modern Curd (Late 1800s/Early 1900s): Over time, recipes transitioned from using cream curdling to thickening the mixture with eggs, creating the smooth and velvety custard-like texture we know today. During the late 19th and early 20th centuries, lemon curd gained popularity in England as a breakfast spread, tea-time treat, and filling for pastries and tarts.

Lemon Mousse Recipe with Lemon Curd

• Modern-Day and Global Expansion: The 20th century saw increased commercial production of lemon curd, making it widely available and further boosting its popularity. Its tangy sweetness and versatility led to its adoption in other countries, with slight variations reflecting local ingredients and preferences.
• Interesting Tidbits: Early recipes sometimes used cornstarch or flour as thickeners before eggs became the standard. In earlier times, lemons were considered a luxury ingredient, adding to the perceived value of lemon curd. This classic dessert featuring lemon curd topped with meringue emerged as a popular use for the spread.

Mini Lemon Curd Tarts

From its literal curd origins to its modern custard-like form, lemon curd has carved a special place in culinary history. Its vibrant flavor, versatility, and historical ties continue to make it a beloved spread and filling enjoyed worldwide. This is such a great and versatile recipe. You can top it with any fruit of your choosing or just eat it as is. They are best when served a little chilled with some fresh blueberries and maybe some whipped cream. We hope that you are inspired by this Mini Lemon Curd Tarts dessert recipe and that you get in the kitchen yourself this holiday season. Happy baking!

Grandma's Lemon Pound Cake Recipe