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Creamy Lemon Curd Tarts with Easy Homemade Flaky Pastry Shells

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These creamy lemon curd tarts feature a silky smooth lemon filling nestled inside a perfectly flaky, buttery pastry shell. Quick and easy to make, they are a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • 1 cup (227g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for pastry)
  • ½ teaspoon salt
  • 4 to 6 tablespoons ice water
  • ¾ cup (180ml) fresh lemon juice, strained (about 4–5 large lemons)
  • 2 teaspoons lemon zest
  • 1 cup (200g) granulated sugar (for lemon curd)
  • 4 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the Pastry Dough: In a large bowl or food processor, combine sifted flour, sugar, and salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Lemon Curd Filling: While dough chills, whisk together lemon juice, lemon zest, sugar, and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly until curd thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat and whisk in butter pieces and vanilla extract until smooth. Strain through a fine mesh sieve and let cool to room temperature.
  3. Roll Out and Bake Pastry Shells: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about ⅛ inch (3mm) thickness. Press dough into tart pans, trim excess, and prick bottoms with a fork. Line shells with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake another 8-10 minutes until golden and crisp. Let cool completely.
  4. Fill and Chill: Pour cooled lemon curd into baked pastry shells and smooth tops. Refrigerate for at least 2 hours to set before serving.

Notes

Blind baking the pastry shells is essential to prevent sogginess. Chill the dough well before rolling out. Constant stirring of lemon curd over low heat prevents curdling. Let the filled tarts chill for at least 2 hours or overnight for best texture. Fresh lemon juice is preferred over bottled for best flavor. For gluten-free, substitute almond flour or a gluten-free flour blend. For dairy-free, use vegan butter and consider coconut cream in the curd.

Nutrition

Keywords: lemon curd tarts, flaky pastry, homemade dessert, lemon tart, easy lemon curd, creamy lemon filling, tart recipe

Find it online: https://elvafood.com/creamy-lemon-curd-tarts-recipe-easy-homemade-flaky-pastry-shells/