Sweet and Tangy Lemon Desserts to Brighten Any Day

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Lemon Tartlets

These dainty lemon curd tartlets are as stunning as they are delicious—perfectly portioned, irresistibly bright, and guaranteed to disappear quickly from any dessert table. Crisp, buttery mini tart shells cradle a smooth and tangy homemade lemon curd, creating the perfect harmony of sweet and tart in every mouthful. Ideal for spring brunches, afternoon teas, or a light dessert spread.

Ingredients (for about 12 tartlets):

For the Shells:

• 1 cup all-purpose flour
• 2 tbsp powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1–2 tbsp cold water
  

For the Filling:

• 3 large egg yolks
• ½ cup granulated sugar
• ? cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 4 tbsp unsalted butter, cut into pieces
  

Instructions:

1. Preheat oven to 350°F. Lightly grease a mini muffin tin.
2. In a mixing bowl, combine flour and powdered sugar, then cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add cold water 1 tbsp at a time until a dough forms.
3. Divide dough evenly and press into the bottom and up the sides of the mini muffin cups. Prick the bottoms with a fork and bake for 12–15 min. or until lightly golden. Let cool completely.
4. Meanwhile, in a saucepan over medium heat, whisk together egg yolks, sugar, lemon juice, and zest. Cook, stirring constantly, until thickened (about 6–8 min.)
5. Remove from heat and stir in butter until melted and smooth. Let the curd cool slightly.
6. Spoon the lemon curd into the cooled tart shells, smoothing the tops.
7. Chill in the refrigerator for at least 1 hour before serving. Garnish with a dollop of whipped cream or a berry, if desired.

Hungry for more? Check out these Berry-Loaded Crisps and Cobblers for the Ultimate Spring Treat