Lusciously tart and creamy lemon curd is easier to make than you might think. This lemony curd can be used to make tarts such as these lemon curd and raspberry tartlets or as a filling for cupcakes and birthday cakes. There are so many ways to enjoy this fresh and easy lemon curd.
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I confess, I’ll eat spoonfuls of lemon curd just on its own. I love lemon. It’s a favorite flavor of mine. Lemon curd is especially yummy with a simple dollop of whipped cream on top. It’s a simple and refreshing dessert. There is something about the combination of lemon and raspberry that is absolutely amazing as well. These bite-sized lemon curd and raspberry tartlets are a sweet-tart combination made in heaven.
Mother’s Day is just around the corner as I write this. Easy lemon curd would make a special homemade dessert for mom. And there are so many ways to present it. It can be as simple as filling these pretty Ball 4-ounce jelly jars and topping it with fluffy whipping cream.
Lemon curd is made from lemon juice, lemon zest, sugar, butter, salt and eggs. With just these simple ingredients, you can make the most luscious lemon curd with the right technique. All it takes is applying the right amount of heat and continuous whisking.
Pre-made tart shells whether pastry or cookie base are difficult to find where I live. Blind-baking mini pastry shells is certainly an option, although I’d rather not spend all day in the kitchen making them. I found these Private Selection shortbread tartlet shells in my local QFC grocery store. The sweet and tender cookie base paired very well with the lemon curd and raspberries. Other options for tarts include: Keebler mini graham cracker ready crumb crusts or Clearbrook Farms shortbread mini tart shells
I topped the lemon curd tarts with fresh raspberries glazed with strawberry jam. Simply warm up some strawberry jam in a saucepan and dip the raspberries in the glaze. Carefully, top each lemon tart with the glazed raspberry. These lemon curd raspberry tarts are the perfect little sweet-tart bite at a party or gathering of friends. Of course, you won’t be able to eat just one – fair warning.
Are you a fan of lemons? Need an impressive and special dessert? Easy lemon curd topped with a dollop of whipped cream or a beautiful lemon curd and raspberry tart may be your ticket to success.
Leave me a comment below about your thoughts and experiences with this recipe.
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Lusciously tart and creamy lemon curd is easier to make than you might think. This lemony curd can be used to make tarts such as these lemon curd and raspberry tartlets or as a filling for cupcakes and birthday cakes.
- 1 cup white granulated sugar
- 1 tbsp finely grated lemon zest
- 2/3 cup lemon juice
- 8 large egg yolks (see below)
- 1/4 tsp salt
- 10 tbsp unsalted butter
For raspberry tartlets
- 12 mini tart shells (see below)
- 1/2 cup strawberry jam
- 12 fresh raspberries
Off heat. In a heavy-bottomed medium-sized sauce pan add sugar, lemon zest and egg yolks. Whisk in lemon juice and salt.
Turn on the heat to medium-high. Add the butter. Whisk continuously until the butter has melted. The curd is finished when you can coat the back of a spoon and small bubbles form around the edges (about 5 minutes). Lower heat while whisking if necessary so as not to burn.
Remove from the heat and continue to whisk. Pour the curd through a fine mesh sieve into a glass bowl. This removes any lumps. Cover the curd with plastic wrap (press on top of the curd so it is well sealed.) Place in the fridge to cool. Store in glass jars or airtight container up to two weeks.
Once the curd has cooled, fill tart shells.
Heat 1/2 cup strawberry jam in a small sauce pan until it begins to liquefy. Remove from heat. Gently roll each raspberry in the sauce. Remove and place one raspberry at a time in the center of each tart. (This is delicate work. I used toothpicks to get the raspberries in place.) Cool the tarts.
Use the left-over egg-whites for another purpose such as an egg-white omelette or scramble.
Pre-cooked tart shells whether pastry or cookie base can be difficult to find. If you use pastry tart shells, they must be blind-baked first. Follow instructions on the package.
Keebler mini graham cracker ready crumb crusts are also an option.