Lemon Curd Tartlets

Someday I hope to have an oven that fits the big cookie sheets. Currently my oven is small and sassy.
Someday I’ll eat these tartlets for dinner; you might be tempted to do the same…
Someday I will make homemade lemon curd for these guys.


Today, however, I used Trader Joe’s Lemon Curd which comes in a jar that deserves respect. So much so that I’ve been saving this jar for just the right recipe and didn’t want to merely use it on a whim. I did taste it a week ago and I almost fell in love on the spot. If you love lemon bars as much as I love lemon bars, you’ll love this remix.


Lemon Curd Tartletts
Recipe idea from my mom


  • 1 cup flour
  • 1 cup powdered sugar, plus more for sprinkling
  • 1 stick of butter, softened
  • 1 jar of Lemon Curd (10.5 oz)


  1. Preheat oven to 350 degrees. Whisk together the flour and powdered sugar.
  2. Rub the butter into the sugar and flour mixture until it resembles coarse crumbs, and there are no butter bits bigger than a pea. Drop about a tablespoon of the crumbs into each mini muffin cup pressing onto the bottom and up the sides.
  3. Bake for 7 minutes. Remove and press center of each cup down with a shot glass and then bake for 1-2 more minutes. Remove and allow to cool for at least 10 minutes before lightly loosening each tartlette crust with a knife and placing on a cooling rack.
  4. Using a small sandwich bag with a corner trimmed, pipe lemon curd into each mini crust. Sprinkle with powdered sugar and enjoy!

Makes about 30 little tartlets. Mine made 31. The 31st was burnt a smidgen though. My oven has an attitude, for real.

Do you kinda see what I mean about this jar? To me it looks like it should have lemon potion in it, but what do I know?

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