individual lemon tart recipe

Written ByJenny Smyth Posted on
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The Best individual lemon tart recipe

I’ve been making individual lemon tarts for years, and they’re always a hit with my family and friends. I first discovered this recipe while browsing through a cookbook at the local library.

The combination of a flaky pastry crust, a tangy lemon curd, and a sprinkle of powdered sugar is absolute perfection. As a busy mom, I love that this recipe is easy to make in large quantities, perfect for potlucks or family gatherings.

Plus, the best part is that it’s relatively healthy compared to other desserts out there – the lemon curd is made with fresh lemons, eggs, and sugar, making it a great option for those with dietary restrictions. My kids love helping me assemble the tarts, and they’re so proud of themselves when they see how delicious they turn out.

I’ve even started making them for special occasions like holidays and birthdays. And let me tell you, the aroma that fills the kitchen while they’re baking is just heavenly.

It’s like a warm hug on a cold winter day. I could talk about this recipe all day long – it’s truly one of my favorites to make and share with others.

But enough about me; let’s get to the good stuff! Here’s my tried-and-true recipe for individual lemon tarts that you can enjoy with your loved ones too.

Individual Lemon Tarts

Individual Lemon Tarts

4.6 from 1627 votes

These individual lemon tarts feature a crisp, buttery pastry shell filled with a smooth and tangy lemon curd. Perfect for a light dessert, they are elegant and simple to prepare.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pastry Shells

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice water

For the Lemon Curd

3 large eggs
1/2 cup granulated sugar
1/2 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1/4 cup unsalted butter, cubed

👨‍🍳Directions

1Prepare the pastry dough.
2In a bowl, combine flour and sugar.
3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Stir in the egg yolk and ice water until the dough just comes together.
5Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
6Preheat the oven to 375°F.
7On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
8Cut into six circles slightly larger than your tart pans.
9Gently press each circle into a tart pan, trimming the edges.
10Prick the bottoms with a fork, then line each with parchment and fill with pie weights or dried beans.
11Bake the tart shells for 15 minutes until the edges are lightly golden.
12Remove the parchment and weights, then bake for another 5 minutes until the bottoms are dry and pale golden.
13Let cool completely on a wire rack.
14Make the lemon curd.
15In a saucepan, whisk together eggs, sugar, lemon juice, and lemon zest.
16Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
17Do not let it boil.
18Remove the curd from heat and immediately whisk in the cubed butter until smooth.
19Strain through a fine-mesh sieve into a bowl to remove any lumps.
20Let cool slightly, then pour the curd into the baked tart shells, filling them nearly to the top.
21Refrigerate the tarts for at least 2 hours until the curd is set and firm.
22Serve chilled, optionally garnished with fresh berries or a dusting of powdered sugar.

🔧Equipment

6 (4-inch) tart pans with removable bottoms
Mixing bowls
Whisk
Rolling pin
Fine-mesh sieve
Saucepan
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 145mg🧂Sodium: 45mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 5g

📝Notes

For a smoother curd, strain through a sieve after adding butter. The tart shells can be baked a day ahead and stored in an airtight container. Use room temperature eggs for easier mixing.

Watch Video Of How Individual Lemon Tarts Works

I always come back to this individual lemon tart recipe because it is reliable and crowd-pleasing. For storage, keep them in the fridge in a covered container, and they will stay fresh for a few days.

To reheat, just let them sit at room temperature for about 15 minutes before serving, or warm them gently in a low oven. You can serve them with a side of fresh berries or a drizzle of raspberry sauce for a pop of color.

These tarts are perfect for family gatherings because everyone gets their own, and they look impressive without being difficult to make. I hope you enjoy making them as much as I do.

❓ Frequently Asked Questions About Individual Lemon Tarts

Q: What type of pastry crust is used in this recipe?

This recipe uses a simple pastry dough made from flour, butter, and water. It’s easy to make and requires no special equipment – just a food processor or pastry blender will do the trick.

Q: Can I use store-bought lemon curd instead of making my own?

While store-bought lemon curd is convenient, it often contains high-fructose corn syrup and artificial preservatives that I’d rather avoid in my recipes. Plus, making your own lemon curd from scratch is incredibly easy and tastes so much better than anything you can buy in stores.

Q: How long do individual lemon tarts take to bake?

They take about 20-25 minutes to bake in a preheated oven at 375°F (190°C). Keep an eye on them after 15 minutes to ensure they don’t overcook.

Q: Can I freeze individual lemon tarts for later use?

Absolutely! They freeze beautifully and can be stored in an airtight container for up to 3 months. Simply thaw at room temperature or reheat in the oven when you’re ready to serve.

Q: Are individual lemon tarts suitable for vegans?

No, unfortunately not – traditional pastry dough contains eggs and dairy products that are not vegan-friendly. However, you can easily substitute these ingredients with plant-based alternatives like flax eggs or non-dairy milk if you need a vegan version of this recipe.

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