The Creamy Meyer Lemon Curd Tarts are a bright, velvety dessert that perfectly blends the gentle sweetness of Meyer lemons with a buttery, crisp crust. Meyer lemons have a softer, floral flavor compared to regular lemons, giving these tarts a smooth and fragrant balance of tart and sweet. The silky lemon curd filling is rich and creamy, nestled in a golden shortbread shell that melts in your mouth. These tarts make a stunning finish to any meal and are just as lovely served with tea or coffee.
2. Ingredients
For the Tart Shells:
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1 ½ cups all-purpose flour
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½ cup powdered sugar
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¼ teaspoon salt
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¾ cup cold unsalted butter, cut into small cubes
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1 large egg yolk
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1 teaspoon vanilla extract
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1–2 tablespoons cold water (as needed)
For the Meyer Lemon Curd Filling:
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4 large egg yolks
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2 large whole eggs
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¾ cup granulated sugar
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½ cup fresh Meyer lemon juice (about 3–4 lemons)
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1 tablespoon finely grated Meyer lemon zest
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½ cup unsalted butter, cut into small cubes
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¼ cup heavy cream (for extra creaminess)
For Garnish:
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Whipped cream or powdered sugar
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Lemon zest curls or fresh berries (optional)
3. Instructions
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Prepare the tart dough:
In a large bowl, mix flour, powdered sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk, vanilla, and enough cold water (1 tablespoon at a time) until the dough comes together. -
Chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30–45 minutes to firm up. -
Preheat the oven:
Set your oven to 350°F (175°C). -
Shape and bake tart shells:
Roll the chilled dough on a lightly floured surface to about ⅛-inch thickness. Cut into circles slightly larger than your tart pans (use 4-inch mini tart pans or one 9-inch tart pan). Gently press the dough into the pans and trim excess edges. Prick the bottoms with a fork. -
Blind bake:
Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove the weights, and bake for another 8–10 minutes until lightly golden. Cool completely before filling. -
Make the lemon curd:
In a heatproof bowl, whisk together egg yolks, whole eggs, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water (double boiler method). Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes). -
Add butter and cream:
Remove from heat and whisk in butter cubes until smooth and glossy. Stir in heavy cream for a luxurious texture. Strain the curd through a fine sieve to remove zest and any lumps. -
Assemble the tarts:
Spoon or pipe the lemon curd into the cooled tart shells. Smooth the tops with a spatula. Chill for at least 1 hour to set. -
Garnish and serve:
Top with whipped cream, powdered sugar, or a sprinkle of lemon zest. For a pop of color, add a few raspberries or blueberries on top.
4. Preparation & Cooking Time
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Prep time: 25 minutes
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Chill time: 45 minutes
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Cooking & assembly: 45 minutes
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Total: 1 hour 55 minutes
5. Serving
Makes 6 mini tarts or 1 large tart (9-inch)
6. Nutrition (per mini tart)
Calories: 380 kcal
Fat: 24 g
Carbohydrates: 36 g
Protein: 5 g
Sugar: 25 g
Fiber: 1 g
7. Tips
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Use fresh Meyer lemons: Their sweetness and aroma make a big difference in flavor.
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Don’t rush the curd: Stir constantly and cook gently to prevent curdling.
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For a glossy finish: Straining the curd ensures a silky, professional look.
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Make ahead: Both the curd and crust can be made a day in advance. Store curd in the fridge and crusts in an airtight container.
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Add a twist: For a more fragrant taste, mix in a touch of vanilla or a drop of almond extract into the filling.
8. Final Thought
The Creamy Meyer Lemon Curd Tarts bring sunshine to your dessert table — elegant, luscious, and bursting with citrus charm. The combination of buttery crust and silky lemon curd is timeless, making these tarts a delightful treat for any occasion, from afternoon tea to special celebrations.
