How to Make Irresistibly Easy Lemon Tartlets

Lemon meringue pie consistently ranks as one of the most popular pies nationwide, proving that Americans have a serious soft spot for citrusy sweets. If you’re craving that same vibrant zing in a bite-sized treat, these Lemon Tartlets are exactly what you need. They’re refreshingly tangy, easy to make, and ideal for spring parties, baby showers, or just treating yourself to a sunny pick-me-up.

This lemon tartlet recipe is surprisingly simple and perfect for beginners. With just a few ingredients, you’ll have an elegant dessert ready in no time and yes, we’ll be using some of our favorite tools from Zulay Kitchen to make the process even smoother.

How to Make Lemon Tartlets

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Servings: 12 tartlets

Ingredients

For the tartlet shells:

• • • 1 package of shortbread tartlet shells (store-bought or homemade)

For the lemon filling:

• • • 2 large eggs
    • 1/2 cup superfine sugar
    • 3 1/2 oz unsalted butter, cubed
    • 1/2 cup fresh-squeezed lemon juice (about 2 lemons)

For the whipped cream topping:

• • • 1 cup heavy cream
    • 1 Tbsp confectioner’s sugar

Instructions

Step 1: Prepare the lemon juice

Using the Zulay Lemon Squeezer, extract the juice from about two medium lemons until you have 1/2 cup. Strain out seeds for a smooth filling.

Step 2: Make the lemon filling

In a mixing bowl, beat the eggs and sugar together until well combined. Add the lemon juice and cubed butter. Place the bowl over a saucepan of simmering water (double boiler style), and whisk constantly until the mixture thickens into a curd-like consistency, about 8–10 minutes. This step requires patience. You can use a silicone spatula to scrape the sides of the bowl continuously.

Step 3: Cool the filling

Once thickened, remove from heat and allow to cool slightly. You can strain the curd through a kitchen strainer if you prefer a silky-smooth texture.

Step 4: Fill the tartlet shells

Spoon the lemon curd into each shortbread shell. Spread evenly and refrigerate for at least 1 hour to set.

Step 5: Make the whipped cream topping

In a clean mixing bowl, whip the heavy cream and confectioner’s sugar until soft peaks form. You can speed this up using our triple-whisk milk frother on its highest setting—it works beautifully for small batches of whipped cream.

Step 6: Garnish and serve

Pipe or dollop the whipped cream over each chilled tartlet. Garnish with lemon zest or a fresh berry for extra flair.

Tips & Twists to Try for Lemon Tartlets

• Use fresh lemons for the brightest flavor and the bottled juice just won’t compare.
• Don’t skip the cooling step. The warm lemon curd will make the tartlets soggy.
• Want a cleaner presentation? Use a piping bag with a star tip to swirl the whipped cream on top.
• Try lime juice instead of lemon for a tropical twist.
• Add a dash of vanilla extract to the curd for a mellow, creamy layer.
• Swap shortbread for graham cracker crust shells if you prefer a crunchier base.

Health Benefits of Lemon Tartlets

While these are definitely a treat, lemon juice offers a natural dose of vitamin C and antioxidants. The curd is rich but portion-controlled, and if you use coconut whipped cream, it can be a dairy-free delight. Plus, making dessert from scratch means skipping preservatives found in store-bought treats.

Make Your Own Lemon Tartlets Today!

There’s something incredibly satisfying about making these Lemon Tartlets. They’re sweet, tart, creamy, and crisp—all the textures and flavors you want in a single bite. And because they’re so easy to prepare, this is the kind of recipe you’ll find yourself returning to again and again. With the right tools from Zulay Kitchen, you can whip these up in no time and wow everyone from your kids to your brunch guests. So if you're celebrating a birthday, a sunny day, or just surviving a long week, Lemon Tartlets are always a good idea.

Take Your Recipe to the Next Level with Premium Ingredients

Try pairing a Lemon Tartlet with a chilled matcha latte for a refreshing combo that balances brightness with earthy green tea tones. You can also visit Zulay Kitchen to discover more premium pantry finds to inspire your next dessert!

 Shop More Ingredients!

Frequently Asked Questions About This Recipe

Can I make the lemon curd ahead of time?

Absolutely! Lemon curd stores beautifully. Make it up to 3 days in advance and keep it in an airtight container in the fridge. This not only saves time but also allows the flavors to develop and deepen. When you're ready to assemble your tartlets, simply spoon the chilled curd into the shells. If it’s too firm, let it sit at room temperature for a few minutes to soften slightly.

Are these Lemon Tartlets freezer-friendly?

Yes, with a few precautions. You can freeze the filled tartlets (without whipped cream) for up to 1 month. Place them in a single layer in an airtight container. When you’re ready to serve, thaw them in the fridge overnight, then top with fresh whipped cream just before serving.

Can I make my own tartlet shells?

Definitely. If you’re up for a DIY crust, you can make shortbread dough using butter, flour, sugar, and a pinch of salt. Press the dough into tartlet pans and pre-bake until golden. 

How do I know when the lemon curd is done cooking?

Your curd is ready when it thickens enough to coat the back of a spoon. You can test it by running your finger through the curd on the spoon. If it leaves a clean line, it's done. It should have the consistency of warm pudding and will thicken even more as it cools. Be sure to cook it low and slow over a double boiler to prevent the eggs from scrambling. Constant stirring is key.

Can I make this recipe dairy-free?

Yes! Swap the butter in the curd for a plant-based version (like vegan butter or coconut oil), and use coconut cream instead of heavy cream for the topping. The flavor will shift slightly but it pairs beautifully with lemon. 

What drinks pair well with lemon tartlets?

Lemon tartlets pair wonderfully with matcha lattes, earl grey tea, or even a light sparkling white wine. The acidity in lemon balances well with creamy or floral beverages. Try serving them with our Keto Matcha Latte for a low-carb indulgence.