Lemon curd shortbread tartlet


by: Oh Sweet Day!



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serves: 15

Shortbread Crust

2 cups all-purpose flour

1/4 teaspoon salt

2 sticks unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

Lemon Curd

3 zest of lemons

1 1/2 cup white sugar

1 stick unsalted butter, room temperature

4 eggs

1/2 cup lemon juice

1/2 teaspoon salt


2 cups fresh raspberries

1/4 cup powdered sugar

Nutrition Facts
Lemon curd shortbread tartlet

Servings Per Recipe: 15

Amount per Serving

Calories: 352

  • Total Fat: 19.7 g
  •     Saturated Fat: 12 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 92.2 mg
  • Sodium: 138.9 mg
  • Total Carbs: 41.5 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 27.1 g
  • Protein: 3.6 g

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1.  In a large bowl, sift the flour and salt.

2.  Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.

3.  Reduce the speed to low and beat in the flour mixture until just incorporated.

4.  Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

5.  Preheat oven to 350F. Grease 3 1/2-inch tarlet pans.

6.  On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 5-inch rounds. Line the prepared pans with the dough circles. Use a small kitchen knife to trim the excess and to score the tops of the tartlets.

7.  Place in the refrigerator for about 15 minutes before baking for 20 to 25 minutes or until lightly golden.

8.  Remove from oven and let the tart shells cool a few minutes before inverting and transferring them to a wire rack to cool completely.

9.  If you don’t have enough pans or you want to make less tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate.

10.  To prepare lemon curd, mix lemon zest and sugar with a fork.

11.  In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.

12.  Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.

13.  Remove from heat. Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the prepare tart shells, and place it in refrigerator to chill for at least an hour.

14.  Before serving, garnish with raspberries and sprinkle with powdered sugar.

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I made this and everyone loved it!