Lemon Curd Tartlets with Whipped Cream are a refined and refreshing dessert featuring crisp, buttery tart shells filled with silky, tangy lemon curd and topped with lightly sweetened whipped cream. These elegant, bite-sized treats are ideal for spring celebrations, afternoon tea, or any occasion that calls for a sophisticated yet approachable dessert.

Why You’ll Love This Recipe

These tartlets strike the perfect balance between richness and brightness. The tart shell provides a crisp and buttery foundation, the lemon curd offers a vibrant, tangy flavor, and the whipped cream adds a creamy, airy finish. They’re beautiful to serve, easy to make ahead, and customizable for various events. Their petite size makes them convenient for guests and ideal for dessert tables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cut into cubes
2 tablespoons granulated sugar
1/4 teaspoon salt
1 egg yolk
1–2 tablespoons cold water

For the Lemon Curd

1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large eggs
6 tablespoons unsalted butter, cut into pieces

For the Whipped Cream

3/4 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

directions

Prepare Tart Shells:

In a food processor or mixing bowl, combine flour, sugar, and salt. Add cold butter and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs.
Add egg yolk and just enough cold water (1–2 tablespoons) to bring the dough together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface. Cut into rounds to fit mini tart pans or a muffin tin. Press the dough into the molds and prick the bottoms with a fork. Chill for 10 minutes.
Preheat the oven to 375°F (190°C). Bake tart shells for 12–14 minutes or until golden brown. Let cool completely before filling.

Make Lemon Curd:
5. In a medium saucepan over medium heat, whisk together lemon juice, zest, sugar, and eggs until fully blended.
6. Add butter and stir constantly with a heatproof spatula or whisk until the mixture thickens, about 6–8 minutes. Do not allow it to boil.
7. Once thickened, strain the curd through a fine sieve into a bowl. Let cool to room temperature.
8. Spoon the cooled lemon curd into the prepared tart shells and smooth the tops.

Whip the Cream:
9. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Pipe or spoon whipped cream onto each tartlet.

Serve:
11. Chill before serving and enjoy.

Servings and timing

Servings: 12 tartlets
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Calories: 190 kcal per tartlet

Variations

Berry Garnish: Add a fresh raspberry, blueberry, or slice of strawberry on top of each tartlet.
Shortbread Crust: Use a shortbread-style dough for a slightly sweeter and firmer tart shell.
Meringue Topping: Replace whipped cream with a torched meringue for a lemon meringue tartlet version.
Herbal Infusion: Infuse the lemon curd with a touch of fresh thyme or basil for a gourmet twist.
Mini Phyllo Cups: Use pre-made phyllo cups for a quicker, crispier shell alternative.

storage/reheating

Store the assembled tartlets in an airtight container in the refrigerator for up to 3 days. For the best texture, add the whipped cream topping just before serving. Do not freeze the filled tartlets, as the lemon curd and cream may separate upon thawing. Tart shells and lemon curd can be made ahead and stored separately.

FAQs

Can I make the tart shells ahead of time?

Yes, the tart shells can be baked up to 2 days in advance and stored in an airtight container at room temperature.

How long does homemade lemon curd last?

Homemade lemon curd can be refrigerated in a sealed container for up to 1 week.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used to save time, though homemade provides a fresher taste.

Can I use whipped topping instead of real whipped cream?

Yes, but freshly whipped cream offers superior flavor and texture.

Can I freeze lemon curd tartlets?

It’s not recommended to freeze the assembled tartlets. However, unfilled tart shells can be frozen and thawed before use.

Do I need mini tart pans?

No, a mini muffin tin works well as a substitute for tart molds.

How do I know when the lemon curd is done?

The curd is ready when it coats the back of a spoon and holds its shape when stirred. Avoid boiling.

Can I make these gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend.

What type of lemon is best?

Fresh lemons such as Eureka or Lisbon varieties are best. Avoid bottled lemon juice for optimal flavor.

How can I prevent the tart crust from shrinking?

Chilling the shaped dough before baking and pricking the base with a fork will help prevent shrinkage.

Conclusion

Lemon Curd Tartlets with Whipped Cream are a beautiful, refreshing dessert perfect for spring and elegant entertaining. With their buttery shells, smooth lemon curd, and soft whipped topping, they offer a delightful contrast of textures and flavors. Whether for an afternoon tea or a special celebration, these tartlets provide a bright and satisfying finale to any meal.