Lemon juice, butter, graham crackers, eggs, and sugar come together in these bright, buttery lemon curd tartlets you’ll want to hide from your family.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Alright, so let me set the scene: it was mid-February, cold and gray outside—one of those days where you wake up already tired, and somehow the coffee just doesn’t hit right. I was scrolling through my camera roll looking at summer pics like a sad rom-com lead, and I stumbled on this shot of me holding a tiny lemon tart at my cousin Jenna’s baby shower. I’d forgotten about that thing. It was glossy, golden, just the right amount of messy, and honestly? It was probably the best thing I ate all that month. Maybe all year.
So, naturally, I decided I had to recreate it. Spoiler alert: I did not have tart pans. Or a zester. Or a clear plan. I did have graham crackers, eggs, lemons that were starting to look like shriveled old men, and a muffin tin. That was enough.
That first batch? Disaster. Crusts fell apart. Curd looked like something you’d find in a science experiment. But I tasted it anyway, and… okay, it was kind of amazing. I cried a little. Maybe it was the citrus. Maybe it was the reminder that small, sunny things can still happen on bleak days. Who knows?
Anyway, lemon curd tartlets became my go-to. Not because they’re perfect. But because they aren’t.
Why You’ll Love This Lemon Curd Tartlets Recipe?
Let’s be honest. There are easier things to make. You could throw chocolate chips in some dough and call it a win. But these? They’re a whole mood. Something about the process—zesting lemons, whisking curd over the stove, pressing graham cracker crumbs into little cups—feels like therapy. Homemade therapy with sugar and eggs.
And when they’re done? Oh, man. You bite in and there’s that soft little crunch from the crust, followed by this lemony punch that’s sweet, tart, buttery, and bright. Not fake-bright like lemon candy. Real bright, like sunshine sneaking through the blinds when you’ve got your eyes half closed.
They look fancy, sure. But they’re also humble. You can serve them at brunch and pretend you have your life together. Or you can eat three standing at the kitchen counter in pajamas. No one’s judging. Least of all me.
Ingredient Notes:
I used to skip over ingredient notes in blogs. Now I realize: that’s where the gold is. Here’s why each thing matters—especially in lemon curd tartlets, where there’s nowhere to hide.
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Graham Cracker Crumbs (3 cups): The crust should taste like childhood. A little rough, a little sweet, and totally no-fuss. I don’t crush them fancy either—zip-top bag, rolling pin, some aggression.
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Unsalted Butter: Melted for the crust, cubed for the curd. It makes everything feel indulgent without being heavy. Kinda like putting on a nice sweater even if you’re just going to the grocery store.
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Granulated Sugar: Just enough to balance that lemon zing. I don’t like desserts that punch you in the face with sweetness. This one taps you on the shoulder and offers you a citrusy hug.
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Eggs + Yolks: Whole eggs give body, yolks give richness. It’s a balance. Like letting yourself watch trash TV but also making a salad for lunch.
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Fresh Lemon Juice (½ cup): I’m begging you—don’t use the bottle. I tried once. It tasted like cleaning spray and sadness. Use real lemons.
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Lemon Zest (1½ tbsp): This is where the magic lives. It’s where the oils and fragrance are hiding. You’ll smell it and feel like maybe things are okay after all.
How To Make Lemon Curd Tartlets?
I don’t do complicated. If I wanted stress, I’d try to fold a fitted sheet. This? This is simple enough for a Tuesday but impressive enough for a brunch.
Step 1: Line It Up
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners. Spray them with a little oil unless you like playing “guess which tartlet is going to fall apart.”
Step 2: Crusty Business
Mix 3 cups graham crumbs, ¼ cup sugar, ⅓ cup melted butter, and 3 lightly beaten egg whites in a bowl until it looks like wet beach sand. Scoop about 3 tablespoons into each liner and press it down with your fingers or the bottom of a glass. Don’t worry if it’s not perfectly even. We’re not in a pastry school.
Step 3: Bake + Cool
Bake the crusts for 12 minutes until lightly golden. Let them cool for 10 minutes, then pop them out of the tin and peel off the liners. Expect at least one to break. That one’s yours now. Eat it quietly.
Step 4: Lemon Love
In a saucepan, whisk together 2 eggs, 2 yolks, ½ cup sugar, ⅓ cup cubed butter, lemon zest, and lemon juice. Set it over medium heat and stir constantly for about 5 minutes. It thickens fast—don’t leave it alone unless you want lemon scrambled eggs.
Step 5: Strain (Optional but Worth It)
Once thick, pour it through a sieve into a bowl. I used to skip this step. Then I stopped being lazy. The smoothness? Unreal.
Want To Save This Recipe?
Step 6: Fill + Chill
Spoon about 2 tablespoons of curd into each crust. Chill for at least an hour. Try not to check them every ten minutes. It’s like watching a plant grow.
Storage Options:
Fridge? Yes. Airtight container? Definitely. These will last about 4 days if you somehow have self-control. I do not. You can freeze them too, just wrap them well and let them thaw in the fridge overnight. Sneak one in the morning with coffee. You’re welcome.
Variations and Substitutions:
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Shortbread Crust: Fancier vibe, a little more buttery. But honestly, I still love the graham crackers more. There, I said it.
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Coconut Crust: Add a handful of shredded coconut to the mix. Tastes like vacation.
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Orange Curd: Still good, just not as punchy. More chill, less drama.
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Topped with Berries: This one looks like it belongs on Pinterest. Also tastes like spring.
What to Serve with Lemon Curd Tartlets?
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Hot tea or iced tea: Something light and floral. Think chamomile or jasmine.
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Berries and whipped cream: Totally brunch-ified.
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Mimosas or prosecco: Because you deserve bubbles.
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A quiet moment and a soft chair: My personal favorite.
Frequently Asked Questions:
Can I make the lemon curd ahead of time?
Totally. I’ve done it 2–3 days ahead and just stored it in the fridge. Sometimes I even eat it with a spoon at midnight. No shame.
Do I need to strain the curd?
No, but it helps. It’s like ironing your shirt—technically optional, but it makes everything look (and feel) better.
Can I double the batch?
Yes, and you should. They go fast. Plus, once people taste them, you’ll be that person who brings “those little lemon things,” and honestly? It’s a good title to have.
If you’re looking for a dessert that’s as cozy as it is bright, these lemon curd tartlets are it. They’re not perfect, and that’s what I love about them. They’re a little messy, a little bold, and totally worth the effort.
Try them, tweak them, hoard them. And if you do—please let me know how they turned out. Bonus points if you made them during a thunderstorm while dancing in the kitchen to Fleetwood Mac. (Just me?)
Can’t wait to hear how yours turned out.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Curd Tartlets
Ingredients
For the Crust:
- 3 c of finely crushed graham crackers approximately 18 crackers
- ⅓ c of unsalted butter melted
- ¼ c of granulated sugar
- 3 large egg whites lightly beaten
For the Filling:
- 2 large eggs
- 2 large egg yolks
- ½ c of granulated sugar
- ⅓ c of cold unsalted butter 2 2/3 ounces, cubed
- 1 ½ tbsp of freshly grated lemon zest
- ½ c of fresh lemon juice
Instructions
- Start by preheating your oven to 350°F (177°C) and preparing a 12-cup muffin tray, with paper liners and a light spray of cooking oil.
- Combine 3 cups of graham cracker crumbs, ⅓ cup of butter, ¼ cup of sugar and 3 beaten egg whites in a bowl until thoroughly mixed.
- Scoop around 3 tablespoons of this mixture into each muffin cup. Pressing it down firmly to create the crusts along the bottom and up the sides.
- Bake for 12 minutes until the crusts are firm and lightly browned. Allow them to cool on a wire rack for 10 minutes before removing them from the pan and discarding the liners.
- Next in a saucepan whisk together 2 eggs, 2 egg yolks, ½ cup sugar, cubed butter (⅓ cup) lemon zest (1½ tablespoons), and lemon juice (½ cup).
- Cook this mixture over medium heat while stirring continuously until it thickens which should take 5 minutes. Strain it into another bowl for a smooth consistency.
- Now evenly distribute the lemon curd among the crusts. 2 tablespoons, per crust.
- Refrigerate the tartlets for an hour until they are set.
- Once chilled savor your Lemon Curd Tartlets!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
