Perfectly bite sized lemon curd tartlets with graham cracker crust and fresh berries. This go-to dessert is always a favorite at summer grilling parties. I always make a double batch because they fly off the plate in a flash.
Pass Me Down Recipe
Everyone loves these lemon curd tartlets I adapted from my mother’s lemon tart recipe. I mean how festive are these little cuties? They are the perfect size to pop right into your mouth. A little sweet with that perfect tartness of lemon. She uses flaky pie crust, but I prefer graham cracker crust PLUS it’s easier to make!
The lemon curd only uses 4 ingredients, so it’s super simple to whip up. And don’t worry, you don’t need a double boiler for this. If you have a pot and a saute pan, that’s all you need. The lemon curd comes together in just 20 minutes, but the tartlets need to chill for at least 6 hours, so plan ahead!
Make It Your Own
Fresh picked raspberries and blueberries top these tarts, but you can make it your own and top with your seasonal favorite. If your looking for a GREAT spot for berry picking and you are in Western Washington, head to Bryant. Bryant Blueberry Farm & Nursery is my favorite place to pick the plumpest blueberries. But guess what? They have other berries too! Here’s a link to their website: Bryant Blueberry Farm & Nursery
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Lemon Curd Tartlets
Equipment
- 12 cup muffin tin
- 12 muffin tin liners
Ingredients
Lemon Curd Filling
- 4 large lemons juiced (about 1/2 cup) & zested (about 1 tbsp)
- 8 egg yolks
- 1 cup granulated sugar
- 1/2 cup butter cubed
Graham Cracker Crust
- 1/4 cup granulated sugar
- 12 honey graham crackers ground
- 1/4 tsp salt
- 5 tbsp butter melted
Garnish
- 1 pint fresh blueberries
- 1 pint fresh raspberries
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees.
- Combine ground graham crackers, sugar and salt in a small bowl.
- Add melted butter and combine well.
- Place a muffin liner in each muffin tin cup.
- Press about 1 – 1.5 spoonfuls of graham cracker mixture into each muffin cup.
- Bake for about 5 minutes or until golden brown. Remove from oven to cool.
Lemon Curd Filling
- Fill a medium pot with about an inch of water and bring to a simmer over medium high heat.
- In a medium sauce pan or glass or metal bowl (a large enough receptacle to place over pot of water and hold the lemon curd mixture) whisk the egg yolks and sugar, vigorously for about a minute. Add lemon juice and salt, whisking until smooth.
- Place sauce pan over simmering pot of water (making sure pan does not touch water). Reduce heat to medium low. Cook mixture, whisking constantly for about 20 minutes until thickened to the point it coats the back of the spoon.
- Remove from heat. Add lemon zest and one at a time add each cube of butter, while stirring to combine, letting each cube of butter melt before adding the remaining cubes.
- Pour into individual muffin cups. Refrigerate for at least 6 hours or until firm.
- Garnish with fresh blueberries and raspberries.
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