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Individual Lemon Tarts

These Lemon Curd Tarts feature a buttery, almond-infused sweet pastry crust filled with silky homemade lemon curd, bursting with bright citrus flavor. Topped with whipped cream, they make a perfect zesty, bite-sized dessert!
Prep Time 3 hours 40 minutes
Servings 5
Author Kristina Richardson

Ingredients

Sweet Pastry

  • 1/2 cup butter, softened 1 stick
  • 2/3 cup confectioners sugar
  • 1 tbsp vanilla extract
  • 3 tbsp almond flour
  • 1 pinch salt
  • 1 egg
  • 1 2/3 cup all purpose flour

Lemon Curd

  • 2 lemons (zested)
  • 1/2 cup lemon juice (from about 3 lemons)
  • 2/3 cup sugar
  • 3 eggs
  • 3/4 cup butter, diced 1 1/2 sticks

Instructions

Sweet Pastry

  • Mix the Dough:In a medium bowl, beat the softened butter until smooth. Sift the confectioners' sugar over the butter and add the vanilla extract, almond flour, and salt. Stir with a wooden spoon until the mixture is smooth.Add the egg and mix until incorporated.Sift in the flour and stir until the dough comes together. Avoid overmixing.
  • Chill the Dough:Shape the dough into a flat disk, wrap it in plastic wrap, and chill for at least 2 hours.
  • Prepare & Bake the Tart Shells:Preheat your oven to 350°F (175°C). Butter five individual tart pans (about 4 inches in diameter).Lightly flour your work surface and roll out the chilled dough to 1/8 inch thickness. Use your tart pan as a guide to cut out dough circles. Reroll any scraps as needed to get 5 circles.Press the dough into the bottom and sides of the tart pans. Prick the base of each tart shell with a fork to prevent puffing.Bake for 15–20 minutes, or until the tart shells are lightly golden. Let them cool completely on a wire rack.

Lemon Curd

  • Prepare the Lemon Curd: In a medium saucepan, combine the lemon zest, lemon juice, sugar, and eggs. Cook over low heat, whisking constantly until the mixture thickens slightly (about 5–7 minutes). Do not let it boil. Remove from the heat and strain the mixture over the diced butter in a bowl. Use an immersion blender (or a whisk) to blend the curd until smooth and the butter is fully incorporated.

Assemble the Tarts:

  • Let the lemon curd cool slightly, then pour it into the cooled tart shells. Smooth the tops if necessary.

Chill and Serve:

  • Refrigerate the tarts for at least 1 hour to set the curd.Before serving, top with homemade whipped cream or enjoy as is.