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Lemon Curd Tartlets

Sweet and tart lemon curd in a graham cracker crust with fresh berries on top
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: Dessert
Keyword: Fourth of July Recipes, Lemon Curd, Lemon Tart
Servings: 12


  • 12 cup muffin tin
  • 12 muffin tin liners


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


  • 1 pint fresh blueberries
  • 1 pint fresh raspberries


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.