These Lemon Tarts are the perfect balance of tangy and sweet, with a delicate buttery crust.
Now that April is here, it’s time to start thinking about Easter.
For me, as an adult, Easter means brunch and endless mimosas. As a kid, it used to mean a fun new dress and an Easter egg hunt. In reality – I’d like a fun new Easter dress, but it’s still too cold to actually wear one. I’d also like to hunt for Easter eggs, if they had prizes inside like a bottle of rosé or a voucher for the spa… I’d totally go for that.
I’m going to up my game this year though. I’m highly contemplating actually coloring some Easter eggs after being inspired by these. Ditching the basic mimosas for these Grapefruit Aperol Sparkling Cocktails. And, baking up these Lemon Curd Tarts.
Are these not totally adorable and perfect for Easter?
I’d almost forgotten that I had these mini tart pans in my cupboard from making these Salted Caramel Apple Tartlets. How could I forget? Those tartlets come to my mind very often – I mean, the spiked salted caramel sauce is amazing, and the buttery crust, with just a hint of almond flavoring.
In all reality though, they’re a pain to assemble. It takes time to make those apple slices look like a rosebud, and while it’s totally worth it for a special occasion, I’m not making those every day. And, that’s probably why these tart pans have been forgotten.
Forgotten no more! I’m using that same recipe for the buttery crust, with a hint of almond in this lemon tart recipe. Because, why mess with perfection?
How to Make Lemon Tarts Filling
- The filling for these Lemon Tarts is super simple and no-bake. Just combine some cream cheese, powdered sugar, lemon zest, and lemon curd, and then fold in some whipped cream. Dollop some into each tart shell, top with a few raspberries, and you’re set.
How to Store Lemon Tarts
- Store these lemon curd tarts in the refrigerator, loosely covered.
How Long Do Lemon Tarts Last?
- These will last up to three days, stored in the refrigerator.
What Wine Pairs with Lemon Tarts?
- Look for a sweet wine with a bit of acidity, like a late harvest Riesling.
If you loved these Lemon Tarts I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dessert and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More Dessert Recipes:
- 10 Minute Strawberry Galette
- Blondies with Cinnamon Cream Cheese Frosting
- Chocolate Shortbread Cookies with Hazelnuts & Sea Salt
- 5-Ingredient Mocha Coffee Mousse
- Butterscotch Bourbon Budino with Salted Caramel
Easy Lemon Tart Recipe
- ½ cup unsalted butter
- 1¾ cups white flour
- ¼ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch of salt
- 1/2 cup heavy cream
- 4 ounces cream cheese (I used low-fat)
- 2/3 cup powdered sugar
- 3 Tablespoons lemon curd
- Zest of one lemon
- Half-pint raspberries (for garnish)
- In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
- Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
- When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of ⅛ inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
- Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
- For the filling: Whisk the heavy cream until stiff peaks form. Set aside.
- Mix together the cream cheese, powdered sugar, lemon curd, and lemon zest. Once well combined, gently fold in the whipped cream.
- Spoon the lemon mixture into each cooled tartlet, and garnish with raspberries. Serve immediately, or refrigerate until ready to serve.
This recipe was originally published in March 2016. It was updated in April 2019 to add new photographs. The original lemon tart recipe remains the same. Enjoy!