Meyer Lemon Curd Tartlets

Tartlets (mini tarts) are the perfect thing to showcase delicious and silky Meyer Lemon Curd. Make this recipe gluten free by subbing Bob's Red Mill 1:1 Gluten Free Baking Flour!

1 batch Meyer Lemon Curd (recipe below)

1 2/3 cup all purpose flour

1/2 powdered sugar, sifted, plus more for dusting (optional)

1/2 cup unsalted butter, cut into cubes

1 pinch sea salt

1 large egg, lightly beaten

Candied lemon slices for garnish (optional)

  1. Get the Meyer Lemon Curd Recipe here. I recommend making ahead of time, anywhere from 1-3 days ahead. Splitting up the two makes for a much easier afternoon of baking.
  2. Make the tart shells. Add flour, sugar, and salt to a food processor. Pulse a few times. Add the butter and pulse until the mixture is crumbly. Then add the egg and slowly pulse until a dough forms. Bring the dough together in a ball with your hands. Avoid kneading the dough – you don’t want to overwork it. Wrap the dough ball in plastic wrap and chill for 1 hour in the fridge or 20 minutes in the freezer.
  3. In the meantime, cut strips of foil or parchment paper, 1/2 inch thick and about 5 inches long. Place 2 strips in each well of a muffin tin, forming a cross. You’ll use these to lift the tartlet shells out of the tin after they bake. Preheat your oven to 325 degrees F.
  4. Once your dough has chilled, flour your work surface and roll out the dough to 1/8 inch thick. Use a 3.5 inch round fluted cookie cutter to cut out the dough. Carefully place each cut out into the muffin tin ensuring the dough fills the bottom of the well (use your fingers to gently push the dough down and against the sides of the well).
  5. Bake for 15 minutes, or until golden and baked through. Cool in the tin for 10 minutes before attempting to remove tartlet shells. After 10 minutes, use the parchment strips to lift the shells up and onto a plate to cool completely.
  6. Fill with lemon curd and return to the fridge for at least 30 minutes to set. When ready, dust with powdered sugar and a slice of candied lemon peel if desired. Store, covered, in the fridge for up to 2 days.


Yield: 12 servings