Lemon Curd Tartlets


Preparation info

  • Difficulty


  • Makes


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

I love these tiny tartlets for a tea party or as part of a lemon dessert platter. If you have any leftover curd (you can always make double the quantity so that you have some to keep) store it in the fridge for up to a week and spread it on toast.



  • 70 g ( oz) butter, slightly softened
  • 30 g (1 oz) sugar
  • 70 g ( oz) plain (all-purpose) flour
  • 25 g (1 oz) ground almonds

Lemon Curd

  • 75 g ( oz) butter
  • 3 eggs, lightly beaten
  • 230 g (1 cup) sugar
  • juice and finely grated rind of 2 lemons


To make the pastry, cream together the butter and sugar with a wooden spoon. Add the flour, ground almonds and a pinch of salt and mix well, using your hands when it becomes a little stiff, until the pastry comes together. Flatten slightly, cover with plastic wrap and refrigerate for at least half an hour before using. (You can also freeze the pastry at this stage.)

Now make the curd. Melt the butter in a metal bowl over a saucepan of barely simmering water. Whisk in the eggs. Add the sugar and whisk until thoroughly combined. Whisking continuously, gradually add the lemon juice and zest. Cook over the simmering water for about 20 minutes, stirring often, until thickened. Cool to room temperature.

Preheat your oven to 180°C (350°F/Gas 4). Roll out the pastry thinly on a lightly floured work surface and cut out circles of pastry to line about 12 shallow tartlet tins. Line with baking paper, fill with baking beans or weights and blind bake for 8–10 minutes, or until the visible pastry is golden and cooked. Remove the paper and beans and cook for another couple of minutes to dry the bases. Remove from the oven and leave to cool before gently removing from the tartlet tins. When completely cooled, fill with lemon curd.