Tartlets with Lemon Curd and Whipped Cream Recipe

Bright, buttery, and irresistibly pretty, Tartlets with Lemon Curd and Whipped Cream are the kind of treat that makes any day feel special. Picture this: delicate, golden cookie shells cradling the silkiest lemon curd, all topped with pillowy whipped cream and a pop of fresh berries or herbs. Every bite is a playful balance of melt-in-your-mouth pastry, tangy citrus, and creamy sweetness. Whether you’re hosting a tea party or just in the mood for a sunshiny dessert, these tartlets are a joy to make and even better to share.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed by how just a handful of everyday ingredients come together to create magic in these tartlets. Each one is crucial, lending its own charm to the taste, look, and texture of Tartlets with Lemon Curd and Whipped Cream. Don’t skip or substitute—let these classic building blocks shine!

• Large eggs (room temperature): Essential for both the tartlet base and lemon curd, adding structure, richness, and color.
• Sugar (granulated and confectioners’): Sweetens the crust and curd, while confectioners’ sugar ensures a silky whipped cream.
• Unsalted butter (room temperature, cut into pieces): Delivers flavor and tenderness to both pastry and curd; using it unsalted lets you control the overall taste.
• Baking soda: This tiny pinch helps the tartlets rise ever so slightly for the perfect bite.
• Mayonnaise: The secret ingredient that keeps the crusts moist and extra tender—don’t worry, you won’t taste it!
• All-purpose flour: Forms the foundation of that classic, buttery Russian cookie shell.
• Lemon zest and fresh lemon juice: Brings brightness and bold, sunny flavor to the curd, making it zingy and refreshing.
• Salt: Just a pinch sharpens all the sweet-tart flavors throughout.
• Heavy whipping cream (very cold): Whips up fluffy and airy to crown your tartlets beautifully.
• Real vanilla extract: A hint of vanilla in the cream adds warmth and depth to every bite.
• Optional garnish (raspberries, mint, or basil): Pops of color and freshness that make each tartlet feel fancy and festive.
• Mini muffin pans: You’ll need three 12-count pans to prep all your shells at the same time—so worth it for batch baking!

How to Make Tartlets with Lemon Curd and Whipped Cream

Step 1: Make the Lemon Curd

Start with the lemon curd, so it has time to chill and set. In a medium saucepan, whisk together the eggs, sugar, salt, and lemon zest until perfectly smooth—this step makes sure you end up with curd that’s creamy, not lumpy. Whisk in the lemon juice, then add the butter pieces for richness. Place the pan over medium heat, stirring constantly as the butter melts and the mixture thickens. Once it reaches a gentle simmer, strain the curd through a fine-mesh sieve to ensure utter silkiness. Cool it to room temperature, then stash it in the fridge where it will thicken up beautifully while you move on to the crust.

Step 2: Prepare the Tartlet Crusts (Korzinki)

Let’s talk about the magic of these cookie-like tartlet shells. Preheat your oven to 350°F. In a mixer, whisk the egg and sugar until smooth. Add in the soft butter and beat until it’s creamy, fluffy, and pale. Mix in the baking soda and that tablespoon of mayo—the secret for super-tender cookies. Add flour gradually, stopping once you have a soft dough, just shy of being sticky. Roll the dough into gumball-sized balls and nestle them in your mini muffin pans. Use your thumb to press deep wells into each ball; they’ll puff a bit while baking, so be generous. Bake about 10 minutes, or until beautifully golden at the edges. Turn them out onto a towel, flip them upright, and let them cool on a wire rack.

Step 3: Make Whipped Cream

Next up: the crowning glory! Whip the cold heavy cream in a chilled bowl until soft peaks form. Sprinkle in the confectioners’ sugar and splash in the vanilla, then whip just a little more until those peaks stand tall but don’t go grainy—watch carefully to keep it light and luscious. The goal is dreamy clouds, not butter!

Step 4: Assemble the Tartlets with Lemon Curd and Whipped Cream

Now for the fun part. Spoon about 1 to 1 1/2 teaspoons of chilled lemon curd into each shell. Use a piping bag fitted with a star tip, or simply a spoon, to dollop or swirl whipped cream on top. Arrange your tartlets artfully on a platter or stand, getting ready for the finishing touch.

Step 5: Add Garnish and Enjoy

To make these truly shine, nestle a fresh raspberry, mint sprig, or basil leaf into the whipped cream of each tartlet. This pop of color and freshness is the secret to making Tartlets with Lemon Curd and Whipped Cream feel extra-special, as if they came straight from a French patisserie.

How to Serve Tartlets with Lemon Curd and Whipped Cream

Garnishes

Garnishes elevate each tartlet into a jewel box of flavor and color. Classic choices are juicy raspberries, a tiny mint leaf, or even a sliver of candied lemon peel. If you’re feeling playful, a quick dusting of powdered sugar or zest of lemon ties everything together. Don’t skimp on this step—presentation matters just as much as taste!

Side Dishes

Since Tartlets with Lemon Curd and Whipped Cream are bright and tart, they pair perfectly with milder sides like black tea, chamomile, or a bubbly glass of Prosecco. If you’re planning a dessert table, fresh fruit salads or delicate tea sandwiches balance the citrus zing and buttery pastry with a gentle sweetness or a little crunch.

Creative Ways to Present

Try arranging your tartlets on a tiered cake stand for an afternoon tea, or tuck them in mini candy liners for a pass-around party treat. For a show-stopping brunch, scatter edible flowers around your platter for a burst of color. Want to encourage mingling? Set up a “decorate your own” tartlet bar with assorted toppings so guests can have fun personalizing their desserts!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, keep Tartlets with Lemon Curd and Whipped Cream covered in the fridge for up to three days. The crusts will soften a bit as they absorb moisture from the curd and cream, resulting in a slightly more tender, cake-like texture—still delicious!

Freezing

For make-ahead magic, freeze just the empty tartlet shells well wrapped for up to a month. Let them thaw at room temperature before filling. Lemon curd also freezes beautifully on its own; thaw it in the fridge and give it a whisk before using. However, whipped cream is best made fresh for that dreamy texture.

Reheating

If you want that just-baked warmth for your shells, pop unfilled tartlets into a 300°F oven for 3-4 minutes to refresh them. Don’t heat filled or topped tartlets, as the cream may melt and the curd will loosen; enjoy those straight from the fridge!

FAQs

Can I make Tartlets with Lemon Curd and Whipped Cream in advance?

Absolutely! You can bake the tartlet shells and prepare the lemon curd a day or two before assembling. Just store the shells at room temperature and curd in the refrigerator. Assemble with fresh whipped cream shortly before serving for the best texture.

What if I don’t have a mini muffin pan?

No worries! You can use mini tart pans or even small ramekins lined with parchment for easy release. The key is to keep the tartlets small and individual-sized; shaping by hand works just fine too.

Is there a substitute for mayonnaise in the tartlet dough?

If you’re wary of mayonnaise, substitute with plain yogurt or sour cream. It won’t be exactly the same, but the tartlet shells will still turn out tender and delicious.

How long does homemade lemon curd last?

Stored tightly covered in the refrigerator, homemade lemon curd can last up to one week with its bright flavor and creamy texture intact. It’s also lovely spread on toast if you have leftovers!

Can I use store-bought lemon curd and whipped cream?

You sure can! While homemade components make Tartlets with Lemon Curd and Whipped Cream extra special, high-quality store-bought lemon curd and whipped cream are great shortcuts when you’re short on time.

Final Thoughts

If you’re ready for a dessert that looks as joyful as it tastes, give Tartlets with Lemon Curd and Whipped Cream a try. Whether you keep them classic or add your own twist, each bite is pure sunshine. Bake a batch, share them with your loved ones, and enjoy the magic—one happy little tartlet at a time!

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