If you love lemon desserts, then these Lemon Curd Tartlets are absolutely perfect for you! They feature a delicious creamy, lemon curd filling and buttery shortcrust pastry tarts that have the most delicious flavor. What's best is that they're also incredible easy to make and are also vegan!
These individual-sized treats are made with a tender and buttery shortcrust pastry shell that perfectly complements the cream lemon curd filling.
This vegan-friendly recipe will make sure that everyone can enjoy the bright and zesty flavors without compromising on taste or texture.
They feature the perfect citrus flavor that works beautifully with the shortcrust pastry tart. Plus, each tart is topped with some vegan meringue that tastes delicious!
Each bite is a truly a burst of citrusy goodness, balanced by the richness of the crust, and the airy meringue topping.
Whether you're hosting a gathering or simply treating yourself to a special dessert, these lemon curd tartlets are going to become your next favorite!
Read on to learn how to make these lemon curd tartlets!
Jump to:
- What are Lemon Curd Tartlets?
- Why This Is The Best Lemon Curd Tartlets Recipe
- What You Need to Make Lemon Curd Tartlets At Home
- How to Make Lemon Curd Tartlets Step by Step
- Tips For Making the Best Lemon Curd Tartlets Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Lemon Curd Tartlets
- Frequently Asked Questions
- How to Store Leftover Lemon Curd Tartlets
- Similar Recipes
- Recipe
What are Lemon Curd Tartlets?
Lemon curd tartlets are delightful individual-sized desserts made with a buttery shortcrust pastry shell filled with tangy and creamy lemon curd.
The tartlets are usually baked until the crust is golden brown, then filled with a creamy lemon curd made from fresh lemon juice, zest, almond milk, coconut cream, and sweetened with maple syrup.
The tartlets are often topped with a light and fluffy meringue, which is lightly caramelized for added flavor and visual appeal.
These tartlets offer a perfect balance of sweet, tart, and buttery flavors in each bite, making them a popular choice for citrus lovers and dessert enthusiasts. And what's best is that they're entirely vegan!
Why This Is The Best Lemon Curd Tartlets Recipe
- Deliciously tangy: The combination of fresh lemon juice and zest in the lemon curd filling creates a refreshing and tangy flavor that tantalizes the taste buds.
- Creamy and smooth: The addition of almond milk and coconut cream gives the lemon curd a creamy and smooth texture, providing a rich and creamy flavor in each bite.
- Vegan-friendly: This recipe is entirely plant-based, using vegan butter, almond milk, coconut cream, and aquafaba as substitutes for dairy and eggs, making it suitable for those following a vegan lifestyle.
- Beautiful presentation: These mini tarts look absolutely beautiful and are perfect for any holiday brunch or special occasion such as a birthday party or bridal shower.
- Versatile and customizable: The recipe allows for various adaptations, such as incorporating different fruits, experimenting with different crust flavors, or adjusting the sweetness level to suit individual preferences, making it versatile and adaptable to personal taste preferences.
What You Need to Make Lemon Curd Tartlets At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious lemon curd tartlets recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
For the Dough:
- All-purpose flour: We'll need some simple all-purpose flour for these tartlets. It'll provide structure and texture to the dough for the tartlet shells.
- Maple syrup: For a slight sweetness, we'll be using some maple syrup. It'll add sweetness and a subtle caramel-like flavor to the dough for the tartlets.
- Vegan butter: You'll also need some chilled vegan butter. Look for a vegan butter option that keeps solid and doesn't melt fast. Earth Balance brand works best, however I also had great results with Miyoko's vegan butter
- Water: We'll also need some ice-cold water. Using ice-cold water in the dough prep will help to keep the vegan butter solid and maintain its structure.
For the Lemon Curd:
- Almond milk: We'll also need some almond milk which will add a creamy and slightly nutty flavor to the lemon curd in this recipe. I used almond milk as a base for the lemon cream. You can easily replace it with soy milk or other neutral flavor plant milk.
- Coconut cream: We'll also need some coconut cream. It'll add a richness and a smooth, creamy texture to the lemon curd.
- Maple syrup: We'll also need some maple syrup for our lemon curd. You can replace with Agave if you want. It'll add a delicious sweet flavor to the curd.
- Lemon juice: You'll also need some lemon juice. It'll add a a tangy and citrusy flavor to the lemon curd, providing a bright and refreshing taste to these mini lemon tarts.
- Lemon zest: We'll also need some lemon zest. It'll add an extra lemony flavor to the curd and also add an intense citrus aroma to our lemon curd tarts.
- Cornstarch and agar powder: In this vegan lemon tartlets recipe I used both thickeners because agar makes the filling firm and the cornstarch softens it to give a pudding like texture. If you use cornstarch only, the filling might be runny
- Yellow food color: We'll be using some yellow food color to add a lemon color to our lemon curd and give it that classic lemon color.
For the Meringue:
- Aquafaba: We'll need some aquafaba for the meringue. It's the liquid from canned chickpeas and works as the perfect vegan substitute for egg whites in this recipe. It whip up to the perfect foam-like texture and structure.
- Powdered sugar: You'll also need some organic powdered sugar. It'll sweeten the meringue perfectly and add a smooth texture to the meringue topping.
- Lemon juice: We'll also be adding some lemon juice in the meringue for that bright, lemon flavor.
How to Make Lemon Curd Tartlets Step by Step
Making this lemon curd tartlets recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
1. Make the dough for the lemon tartlets. In a bowl of food processor add flour, Maple syrup and vegan butter. Pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 5-7 seconds until the dough starts to pull away from the walls.
If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.
2. Gather the dough into a ball, then flatten into a disk. Cover the dough with a plastic and refrigerate for 30 minutes.
3. Remove the dough from the fridge and discard the plastic wrap. Lightly sprinkle your working surface with some flour and roll out the dough to ¼ inch thick. Using a 6-inch cookie cutter cut out the dough circles.
4. Place the circles of dough into 5 tartlet molds. Press excess toward the outside edge. Use your fingers to press the pastry dough in the flutes and create an even edge all around. Prick a crust with a fork. This allows the steam to escape so that the tartlet shells don't puff up in the oven. Place the shells in a freezer for 30 minutes.
Recipe note: For this vegan lemon tartlet recipe, I used 5-inch tartlet molds. You can also use tart pans with removable bottoms or smaller tartlet pans.
5. Preheat the oven to 350 F. Remove pastry shells from the freezer and bake for 30 minutes until the edges are golden brown.
6. Make a lemon curd by combining almond milk, coconut cream and Maple syrup in a medium pot. Bring to a gentle simmer stirring occasionally.
Meanwhile in a small bowl whisk lemon juice, zest, cornstarch, agar powder and yellow food coloring (if desired).
7. Add the mixture of lemon juice and agar to a pot with almond milk and continue to whisk until the sauce thickens and no lumps remain. As soon as the sauce starts to bubble, remove the pot from the heat.
Divide the lemon sauce among the tartlet shells and leave on the counter to set for about 1 hour. Then transfer to the fridge to cool for 2-3 hours.
8. Prepare the aquafaba meringue. Using a hand mixer, beat aquafaba and powdered sugar until soft peaks, 3 to 5 minutes. Add lemon juice and continue beating for 1 minute.
9. Fill a piping bag fitted with an open star pastry tip (#32) with a meringue and pipe small stars on each lemon tartlet. You can either fill out the whole area of a tartlet or pipe just in few spots.
Using a kitchen blow torch, lightly caramelize the meringue tops.
Your delicious Lemon Curd Tartlets are ready to be served!
Tips For Making the Best Lemon Curd Tartlets Every Single Time
Chill everything in fridge: Before you start making a shortcrust dough for the vegan tartlets, I recommend placing all ingredients as well as a bowl of a food processor in a fridge for 30 minutes. The colder it is, the easier it will be to make a crust.
Don't overwork pastry dough: When you work with the pastry dough, don't overwork it. Kneading and rolling the shortcrust pastry for too long will result in a tough crust.
Don't skip freezing tartlets: Don't skip on the freezing the vegan tartlet shells before baking. This will reduce the possibility of dough shrinkage during the baking process.
Use fresh lemon juice: Don't use bottled lemon juice to make a curd. Always use fresh lemons.
Make curd properly: Don't stop whisking the curd until it's off the heat. Otherwise it will result in lumpy texture.
Serving Suggestions
Garnish with fresh berries: Top each tartlet with a few fresh berries such as raspberries, blueberries, or strawberries. The combination of tangy lemon curd and sweet, juicy berries creates a delightful flavor contrast.
Dust with powdered sugar: Just before serving, lightly dust the tartlets with powdered sugar. This adds a touch of elegance and a hint of sweetness to the presentation.
Add a dollop of whipped coconut cream: Serve the tartlets with a dollop of whipped coconut cream on top. The creamy and slightly sweet coconut cream complements the zesty lemon curd and adds an extra layer of richness.
Drizzle with a lemon glaze: Prepare a simple lemon glaze by mixing powdered sugar and freshly squeezed lemon juice until smooth. Drizzle the glaze over the tartlets for an additional burst of lemon flavor and a glossy finish.
Pair with a cup of tea or coffee: These lemon curd tartlets make a delightful accompaniment to a warm cup of tea or coffee. The tartness of the lemon curd balances well with the comforting flavors of a hot beverage.
Serve as a dessert platter: Arrange the tartlets on a platter along with other bite-sized desserts like mini cupcakes, macarons, or fruit tarts. This creates an inviting dessert display for parties or special occasions.
Recipe Variation Ideas for Lemon Curd Tartlets
Mixed berry tartlets: Instead of solely using lemon curd, create a mixed berry filling by combining fresh berries (such as strawberries, blueberries, and raspberries) with a bit of sugar and a splash of lemon juice. Fill the tartlet shells with the mixed berry filling and proceed with the recipe as usual.
Raspberry-lemon tartlets: Add a raspberry twist to the lemon curd by incorporating some fresh or frozen raspberries into the curd mixture. Blend the raspberries with the lemon juice and zest before combining them with the other ingredients. This will create a delightful raspberry-lemon fusion.
Toasted coconut topping: After baking the tartlet shells, sprinkle them with a generous amount of toasted shredded coconut before adding the lemon curd. The toasty flavor and texture of the coconut will complement the tangy lemon curd beautifully.
Large fruit tart: Instead of making individual tartlets, you can make a larger tart using the same ingredients. Roll out the dough to fit a tart pan, bake it, and then fill it with the lemon curd. Top it with an assortment of fresh fruits like berries, sliced peaches, or kiwi for a colorful and vibrant presentation.
Frequently Asked Questions
Absolutely. You can fill these vegan tartlets with orange curd, mango, or pineapple. If you use any fruit that is a different color than lemons, you can either omit the yellow food coloring or replace it with a food coloring of an appropriate color.
Pastry dough becomes crumbly when it is too dry. If this happens, sprinkle about a teaspoon of cold water on your dough, knead, and then reassess the texture.
If it's still crumbly, you can add some water. Pay attention not to overdo it, as the dough might become sticky and you'll have to add more flour.
If your dough is sticky, you probably added too much water. My solution would be to sprinkle your rolling pin as well as the working surface with some flour. The dough will absorb the flour and should no longer be sticky.
You can make the tartlet shells 2 days ahead of time. The lemon curd filling can't be made in advance.
You can omit the meringue. These vegan lemon tartlets will still be very delicious. However, there is one thing to keep in mind. Since the lemon curd filling contains lemon zest, the tartlet filling can be grainy.
One way around it is to skip adding the lemon zest into the curd. That way, the curd will be much have a smooth texture and will look good even without meringue on top.
This can happen when you add agar/cornstarch into a heated milk and don't whisk the mixture fast enough. The solution would be to use an immersion blender to whisk the lemon curd and make it smooth.
Yes, the yellow food coloring is optional and can be omitted. The lemon curd will still have a vibrant yellow color from the lemon juice and zest. The food coloring is primarily used for aesthetic purposes.
Yes, you can use other non-dairy milk alternatives such as soy milk or oat milk instead of almond milk. However, note that it may slightly alter the flavor and texture of the lemon curd.
How to Store Leftover Lemon Curd Tartlets
You can store these vegan lemon tartlets in the refrigerator in airtight containers for up to 3 days. I don't recommend freezing them since the crust will get soggy as it thaws.
Similar Recipes
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Recipe
Vegan Lemon Tartlets
Ingredients
For the dough
- 1 ⅓ c flour
- 2 teaspoon Maple syrup
- 1 stick (½ c) vegan butter chilled
- 4-5 tablespoon ice cold water
For the lemon curd
- ¾ c almond milk
- ½ c coconut cream solid part from the can of coconut milk
- 5 tbsp Maple syrup
- 2 lemons juiced
- 2 tablespoon lemon zest
- 2 tablespoon cornstarch
- ½ teaspoon agar powder
- ½ teaspoon yellow food coloring optional
For the meringue
- 3 tablespoon aquafaba liquid from the can of chickpeas
- 7 tablespoon organic powdered sugar
- 1 teaspoon lemon juice
Instructions
To make the dough for the vegan tartlets
- In a bowl of food processor add flour, Maple syrup and vegan butter. Pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add 4 tablespoon of water and process for 5-7 seconds until the dough starts to pull away from the walls.If after 7 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.
- Gather the dough into a ball, then flatten into a disk. Cover the dough with a plastic wrap and refrigerate for 30 minutes.
- Remove the dough from the fridge and discard the plastic wrap. Lightly sprinkle your working surface with some flour and roll out the dough to ¼ inch thick. Using a 6-inch cookie cutter cut out the dough circles.
- Place the circles of dough into 5 tartlet molds. Press excess toward the outside edge. Use your fingers to press the pastry dough in the flutes and create an even edge all around. Prick a crust with a fork. Place the tartlet shells in a freezer for 30 minutes.
- Preheat the oven to 350 F. Remove tartlet shells from the freezer and bake for 30 minutes until the edges are golden brown.
To make the lemon curd
- In a medium pot combine almond milk, coconut cream and Maple syrup. Bring to a gentle simmer stirring occasionally.In a small bowl whisk lemon juice, zest, cornstarch, agar powder and yellow food coloring.
- Add the mixture of lemon juice and agar to a pot with almond milk and continue to whisk until the sauce thickens and no lumps remain. As soon as the sauce starts to bubble, remove the pot from the heat.
- Divide the lemon sauce among the vegan tartlet shells and leave on the counter to set for about 1 hour. Then transfer to the fridge to cool for 2-3 hours.
To make the aquafaba meringue
- Using a hand mixer, beat aquafaba and powdered sugar until soft peaks, 3 to 5 minutes. Add lemon juice and continue beating for 1 minute.
- Fill a piping bag fitted with an open star pastry tip (#32) with a meringue and pipe small stars on each vegan tartlet. You can either fill out the whole area of a tartlet or pipe just in few spots.
- Using a kitchen blow torch, lightly caramelize the meringue tops. The vegan lemon tartlets are ready to be served.
Notes
If it's still crumbly, you can add some water. Don't overdo it, as the dough might become sticky, and you'll have to add more flour. Pastry dough is sticky: You probably added too much water. My solution would be to sprinkle your rolling pin and the working surface with some flour. The dough will absorb the flour and should no longer be sticky. Making tartlets ahead of time: You can make the tartlet shells 2 days ahead of time. The lemon curd filling can't be made in advance. Storage: These vegan lemon tartlets can be stored in the refrigerator in airtight containers for up to 3 days. I don't recommend freezing them, though, as the crust will get soggy as they thaw.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Easyfoodsmith says
The tartlets sound amazing and scream of summer!