If you’ve been searching for a dessert that sings with bright citrus flavor and melts smoothly on your tongue, let me introduce you to the Lemon Curd Tartlets with Whipped Cream and Fresh Berries Recipe. This delightful treat features buttery, tender tartlet shells filled with tangy lemon curd, topped with fluffy whipped cream, and crowned with fresh berries for a perfect balance of sweet and zesty. Whether you’re serving these at a springtime gathering or craving a burst of sunshine on a dreary afternoon, these tartlets will quickly become a cherished favorite.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe calls for surprisingly simple yet essential ingredients, each playing a special role in delivering the perfect texture, flavor, and appearance. From the flaky tartlet shells to the luscious lemon curd and airy whipped cream, every component shines through with freshness and care.
- 1 large egg (at room temperature): Provides richness and structure for the tartlet dough.
- 1/3 cup sugar: Adds just the right amount of sweetness to the crust.
- 5 1/2 Tbsp unsalted butter (at room temperature, cut into pieces): Ensures a tender, flaky crust with buttery flavor.
- 1/8 tsp baking soda (a generous pinch): Helps lighten the dough without overpowering its delicate texture.
- 1 Tbsp mayonnaise: A secret ingredient that provides moisture and softness to the crust.
- 1 1/3 cups + 1 Tbsp all-purpose flour: The base of the dough giving it structure and a light crumb.
- 3 large eggs: Essential for the luscious lemon curd filling.
- 1/3 cup granulated sugar: Sweetens the lemon curd perfectly balancing the tartness.
- 1 tsp grated lemon zest (from 1 medium lemon): Infuses fresh, aromatic citrus flavor into the curd.
- Just under 1/2 cup fresh lemon juice (from about 3-4 lemons): The star of the show adding bright tartness to the filling.
- 6 Tbsp unsalted butter (cut into small pieces): Creates that silky, rich texture in the lemon curd.
- Pinch of salt: Enhances all the flavors and keeps the sweetness balanced.
- 1 cup heavy whipping cream (very cold): Whipped to soft peaks, it adds an indulgent, creamy topping.
- 2 Tbsp confectioners’ (powdered) sugar: Sweetens and stabilizes the whipped cream.
- 1/2 tsp real vanilla extract: Adds warmth and depth to the whipped cream.
- Fresh raspberries and fresh mint or basil leaves: For a refreshing, colorful garnish that elevates each tartlet’s presentation.
- Mini muffin pans: Perfect for baking these petite treats that everyone loves.
How to Make Lemon Curd Tartlets with Whipped Cream and Fresh Berries Recipe
Step 1: Prepare the Tartlet Dough
Start by beating the egg with sugar until creamy, then add the softened butter and mix until well combined. Stir in baking soda and mayonnaise – yes, mayonnaise! This adds a lovely softness to the dough. Gradually fold in the flour, just until the dough comes together. Be careful not to overwork it, as that could make the crust tough. Chill the dough in the fridge for about 30 minutes to let it firm up.
Step 2: Bake the Tartlet Shells
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface until it’s about 1/8 inch thick. Cut out rounds to fit your mini muffin pans. Gently press each dough round into the cups, shaping the edges nicely. Bake for 12 to 15 minutes, or until the tartlet shells are lightly golden. Let them cool completely before filling — patience here means a crisp, delicate bite!
Step 3: Make the Lemon Curd Filling
In a medium saucepan over low heat, whisk together eggs, sugar, lemon zest, and lemon juice until smooth. Stir in the butter cubes and a pinch of salt. Cook the mixture gently, stirring constantly, until it thickens to a custard-like consistency that coats the back of a spoon. This should take around 8-10 minutes. Remove from heat and let it cool completely; the lemon curd will thicken further as it cools.
Step 4: Whip the Cream and Assemble
Whip the cold heavy cream with powdered sugar and vanilla extract to soft peaks. Watch carefully so you don’t overwhip – you want it light and fluffy, a perfect cloud of cream on top of your tartlets. Spoon or pipe the lemon curd into the cooled tartlet shells, then top each with a generous dollop of the whipped cream. Finish by placing fresh raspberries and a sprig of mint or basil on each tartlet for a gorgeous, fresh finish.
How to Serve Lemon Curd Tartlets with Whipped Cream and Fresh Berries Recipe
Garnishes
To make your Lemon Curd Tartlets with Whipped Cream and Fresh Berries Recipe truly shine, fresh, vibrant garnishes are key. Raspberries add a pop of tartness and gorgeous color, while green mint or basil leaves bring in a touch of herbal brightness. Dusting a little powdered sugar over the top just before serving can add a festive, snowy effect.
Side Dishes
These tartlets fare beautifully alongside a light salad of fresh greens dressed with lemon vinaigrette, or they pair perfectly with a cup of aromatic herbal tea or a chilled glass of sparkling wine. The key is to keep sides simple so the tartlets remain the star of the show.
Creative Ways to Present
If you want to wow your guests, try serving these tartlets on a tiered dessert stand for a stunning display. You can also arrange them on a tray lined with edible flowers or small citrus slices. For a fun twist, offer a variety of berries such as strawberries, blackberries, and blueberries, allowing everyone to build their own vibrant flavor combinations.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your tartlets refrigerated in an airtight container. The whipped cream topping is delicate and best enjoyed within 24 hours to maintain its fluffy texture and fresh flavor.
Freezing
You can freeze the baked tartlet shells separately before filling. Wrap them tightly and keep them frozen for up to a month. When you’re ready to serve, thaw and fill with freshly made lemon curd and whipped cream for the best results. Freezing filled tartlets is not recommended due to the delicate whipped cream.
Reheating
The baked tartlet shells can be gently warmed in a low oven for a few minutes before filling to revive their crispness. Once filled, these tartlets are best served cold or at room temperature and should not be reheated.
FAQs
Can I use store-bought lemon curd instead of making my own?
Absolutely! While homemade lemon curd offers the freshest taste, high-quality store-bought lemon curd works well as a convenient shortcut, especially when you’re short on time. Just be sure to choose one with natural ingredients for the best flavor.
Is there a substitute for mayonnaise in the dough?
If you prefer not to use mayonnaise, you can substitute it with an equal amount of sour cream or Greek yogurt. Both options add moisture and tenderness to the crust in a similar way.
How long can I keep the lemon curd in the fridge?
Homemade lemon curd keeps well for up to one week in an airtight container in the refrigerator. Stir it before using if any separation occurs.
Can I use other fruits instead of raspberries?
Definitely! Blueberries, blackberries, sliced strawberries, or a mix of berries all work wonderfully and can add different flavor notes and colors to your tartlets.
What if I don’t have mini muffin pans?
You can use any mini tart or muffin mold you have on hand. Just adjust the dough size accordingly. Silicone molds also work well and make removal easier.
Final Thoughts
There is something truly magical about the way fresh, homemade lemon curd nestled inside buttery tartlets combined with whipped cream and fresh berries can brighten any table. The Lemon Curd Tartlets with Whipped Cream and Fresh Berries Recipe is a wonderful project to try whether you want to impress guests or simply treat yourself to a sunny, delightful dessert. Give it a go soon — I promise you’ll fall in love with these little bursts of citrus happiness.
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Lemon Curd Tartlets with Whipped Cream and Fresh Berries Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 36 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Tartlets with Lemon Curd and Whipped Cream offer a perfect balance of tangy citrus and creamy sweetness wrapped in a tender, buttery crust. Ideal for parties or special occasions, these mini treats are topped with fresh raspberries and a hint of mint or basil for a refreshing finish.
Ingredients
For the Tartlet Dough:
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 5 1/2 Tbsp unsalted butter (at room temperature, cut into pieces)
- 1/8 tsp baking soda (a generous pinch)
- 1 Tbsp mayonnaise
- 1 1/3 cups + 1 Tbsp all-purpose flour
For the Lemon Curd:
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tsp grated lemon zest (from 1 medium lemon)
- Just under 1/2 cup fresh lemon juice (from about 3–4 lemons)
- 6 Tbsp unsalted butter (cut into small pieces)
- Pinch of salt
For the Whipped Cream Topping:
- 1 cup heavy whipping cream (very cold)
- 2 Tbsp confectioners’ (powdered) sugar
- 1/2 tsp real vanilla extract
Garnish:
- Fresh raspberries
- Mint or basil leaves
Equipment:
- A mini muffin pan (three 12-count pans used to bake all tartlets at once)
Instructions
- Prepare the Tartlet Dough: In a mixing bowl, beat the large egg with sugar until creamy. Add the softened butter pieces and continue mixing until well combined. Incorporate baking soda and mayonnaise for moisture and tenderness. Gradually add the flour, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up.
- Form and Bake Tart Shells: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut small rounds slightly larger than your mini muffin cups. Press the dough gently into the muffin pan wells to form shells. Bake for approximately 12-15 minutes or until the edges turn golden brown. Remove from oven and let cool completely before filling.
- Make the Lemon Curd: In a heatproof bowl, whisk together 3 eggs, granulated sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over a simmering pot of water (double boiler method). Stir continuously, then add the butter pieces. Keep stirring until the curd thickens to a custard-like consistency, about 8-10 minutes. Remove from heat and strain if desired to ensure smoothness. Let cool to room temperature.
- Whip the Cream: In a chilled bowl, beat cold heavy whipping cream with confectioners’ sugar and vanilla extract until soft peaks form. Be careful not to overwhip as the cream should be light and fluffy.
- Assemble the Tartlets: Spoon the cooled lemon curd into each tart shell, filling them nearly to the top. Pipe or spoon a dollop of whipped cream over the curd. Garnish each tartlet with a fresh raspberry and a small mint or basil leaf for an elegant presentation. Chill the tartlets in the refrigerator until ready to serve.
Notes
- Use room temperature ingredients for the best dough texture and mixing results.
- Refrigerating the dough helps prevent shrinking during baking.
- Ensure lemon juice is fresh for the brightest flavor in the curd.
- Whip cream just before assembling to maintain its texture and volume.
- Mini muffin pans are perfect for uniform tartlet size and shape.
- Store tartlets in the refrigerator and consume within 2 days for optimal freshness.
