This recipe for lemon curd tartlets is one of the easiest and quickest to prepare, and it ensures that you stand out in front of your guests! It is brought to us by Miguel, author of Pimientos Verdes . Go for it, you'll see how cute!

Lemon curd is a typical English cream made from lemon juice and eggs. It has a fantastic acid touch that makes it ideal for filling biscuits, tarts or accompanying simple toast. It also goes very well with natural yogurt, cream, ice cream... The combinations are endless!

You can buy ready-to -go Triptree brand lemon curd at the store , but you can also easily make it at home. Today I am going to show you a very practical way to do it, since we will cook it in the microwave. In a few minutes you can have this base cream ready that will be used for other preparations.

Since I had a special dinner, I wanted to make a showy but at the same time very simple presentation. Using the Le Creuset muffin and cupcake pan , I have prepared some baskets of brick pastry that I have filled with the lemon curd and finished with some red fruits. These tartlets are eaten in two bites and are delicious.

lemon curd tarts

Ingredients (for 6 tartlets)

  • 1 package of brick paste
  • One can of Tiptree Lemon Curd (if you don't want to make it*)
  • Berries
  • A few sprigs of mint

  • *If you prepare the lemon curd at home:

    • 110gr sugar
    • 1 egg
    • 1 egg yolk
    • 100ml lemon juice
    • 50g butter + a little more to spread the brick dough
    • Lemon zest

    tartlet recipe with lemon curd

    Le Creuset muffin pan, Le Creuset mini-brush , Bérard lemon squeezer, and Le Creuset ramekins


    Easy recipe to make lemon curd:

    1. In a microwave safe bowl, put the butter. Microwave on medium power until melted.
    2. Incorporate the sugar, the egg, the egg yolk and mix with the help of a few rods .
    3. Squeeze the lemons with the help of the Bérard juicer and grate the skin of one of them with the Microplane . Add the juice and zest to the bowl and mix well.
    4. Put the bowl in the microwave for 40 seconds at maximum power, take it out and mix with the help of a silicone spatula . Add back in 40-second increments, taking out each time to mix. After 2 or 3 minutes you will see the thick cream. When you notice it with a creamy texture, it will be at its point. Cover with plastic wrap and let cool.

    Preparation and assembly of the tartlets:

    1. Cut the brick pastry into 10 cm squares. Help yourself with a silicone brush to spread them with a little melted butter. Put 2 squares of dough in each cavity of the cupcake mold (put them crossed so that there is a star shape) and bake them for 10 minutes at 200º, until golden.
    2. Take them out of the oven and fill with the lemon curd.
    3. Finish by decorating with the red berries and a few mint leaves and optionally a little icing sugar.


    check this link to acquire femenism issue said:

    It has a fantastic acid touch, check this link to acquire femenism issue which makes it ideal for filling cookies, cakes or accompanying simple toasts.

    Ana Belén said:

    Buenas! voy a probar a hacer algo parecido esta noche, con lemon curd casera, pero dudo sobre la masa: masa brick es lo miso que brisa? sólo he visto ésa y filo… gracias!

    Claudia said:

    Qué alegría, Sasha!! Es exactamente lo que pensamos nosotros: no hay receta más rápida y es súper resultona :) Muchas gracias!!

    Sasha Ramos said:

    Hice las tartaletas para una cena familiar, quedaron espectaculares, el punto de cremosidad de la lemon curd buenísimo el punto de acidez acertado , repetiré receta rápida y estupenda

    Claudia said:

    Hola Iris,
    Tienes toda la razón que tanto la brick como la filo se parecen mucho y pueden confundir. A priori Miguel ha usado brick, pero con masa filo se podrían hacer igualmente y resultando igual de deliciosas. Gracias y un saludo!!

    Iris said:

    Creo que no es pasta brick….mas parece masa filo!!

    Leave a comment