Mini lemon tarts with cherry and thyme garnish on a wooden board.
Photography, Art Direction & Food Styling: Anthony Contrino 

It wasn’t until I was working in France that I truly fell in love with lemon curd, and I dare you to find a better recipe than this one.  I am not a fan of weird measurements in a recipe, but sometimes with baking you have to do what you have to do!  This is a scaled down version of Chef Laurent’s recipe from his bakery in Southern France. You can make your own pastry tart shells, but the curd is so good, store-bought shells work just fine.

Lemon Curd Tartlets

Prep Time: 10 minutes
Cook Time: 5 minutes
Inactive Time: 4 hours
Servings: 12



  • ½ cup plus 4 teaspoons freshly squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • ¾ cup of sugar
  • ½ teaspoon salt
  • 8 ounces European butter, cubed and chilled


  • 30 mini fillo dough shells
  • Raspberries, for garnish
  • Confectioners sugar, for serving


  • MAKE THE LEMON CURD. In a small saucepan, over medium heat, whisk the lemon juice, eggs, yolk, sugar and salt until the liquid begins to thicken and steam; do not bring to a boil
  • Immediately remove from the heat and pour the curd through a fine mesh strainer directly into a food processor, using a rubber spatula to push it through.
  • Turn on the food processor and add the butter, a cube at a time, until it has emulsified. The curd should be smooth and silky.
  • Transfer the curd to a bowl and cover with plastic wrap, pressing it onto the curd.
  • Using a paring knife, pierce the plastic wrap a few times to make vent holes and refrigerate for at least 4 hours, preferably overnight.
  • MAKE THE TARTLETS. Crisp the fillo dough shells according to package instructions; cool completely.
  • Pipe a heaping tablespoon of lemon curd into each shell.
  • Top with a raspberry and sprinkle with confectioners sugar. Refrigerate until ready to serve.


The lemon curd recipe yields twice as much as you need for the tartlets. Use the leftovers for additional tartlets or serve with pancakes, biscuits, cupcakes or yogurt parfaits.
Course: Dessert
Author: Anthony Michael Contrino