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Lemon Curd Cookie Tarts are soft, buttery cookie cups filled with smooth homemade lemon curd and fresh zest.
Lemon Curd Cookie Tarts bring together soft cookie shells and smooth citrus filling. They’re light, bright, and easy to make ahead.
Soft cookie tarts filled with smooth homemade lemon curd are a fresh and easy dessert perfect for any occasion.
Why You Will Love and Enjoy These Lemon Curd Cookie Tarts
- Bright lemon flavour with a soft buttery base
- Easy to make ahead and assemble later
- Perfect bite-sized treats for sharing
Lemon Curd Cookie Tarts
- Prep Time: 25 minutes
- Refrigerate: 15 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 depending on size 1x
- Category: Desserts
- Method: Easy baking
Description
These little lemon cookie tarts are bright, buttery, and just the right balance of sweet and tangy. They’re the kind of treat that disappears fast, especially when that silky lemon curd hits the soft cookie base.
Ingredients
Cookie Shells
- 1/2 cup caster sugar
- 1/2 cup butter, softened
- 1/2 cup icing sugar
- 1/2 cup vegetable oil
- 1 egg, room temperature
- 1/4 tsp almond extract
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 2 cups cake flour
Lemon Curd Filling
- 3 large eggs
- 3/4 cup castor sugar
- 1/3 cup fresh lemon juice
- 4 tbsp butter, room temperature and cubed
- 1 tbsp lemon zest
Instructions
Lemon Curd
- Start with the filling so it has time to cool.
- In a heatproof bowl over gently simmering water, whisk together 3 large eggs, 3/4 cup caster sugar, and 1/3 cup fresh lemon juice.
- Keep whisking for about 8 to 10 minutes until it thickens enough to coat the back of a spoon.
- Take it off the heat and strain it through a fine sieve to catch any bits.
- While still warm, whisk in 4 tbsp cubed butter until smooth, then stir in 1 tbsp lemon zest.
- Press cling wrap directly onto the surface so it doesn’t form a skin.
- Let it cool completely before using. It thickens more as it sits.
Cookie Shells
- Preheat your oven to 350⁰F (180⁰C). Lightly spray a mini muffin tin.
- In a food processor or with beaters, cream 1/2 cup caster sugar, 1/2 cup icing sugar, and 1/2 cup butter until smooth and slightly fluffy.
- Add 1/2 cup vegetable oil, 1 egg, and 1/4 tsp almond extract, mixing until combined.
- Stir in 1/2 tsp baking soda, 1/2 tsp cream of tartar, and 2 cups cake flour until a soft dough forms. If it feels a bit sticky, that’s OK.
- Wrap and chill the dough for 15 minutes. This step really helps with shaping and prevents spreading.
- Scoop about 1 tbsp of dough, roll into balls, and place into each muffin cup.
- Press your thumb into the centre to form a well, keeping the edges slightly thicker so they don’t collapse.
- Bake for 9 minutes. They’ll puff up a bit and may lose their shape.
- Take them out and quickly press the centres again using the back of a rounded 1/2 tsp on the back of a small glass. Do this while warm, or they’ll crack.
- Return to the oven and bake another 4 to 5 minutes until the edges are lightly golden.
- Let them sit in the pan for 5 minutes, then gently remove and cool on a rack. If needed, reshape slightly while still warm.
Assemble
- Once cooled, spoon or pipe the lemon curd into each tart shell.
- Dust lightly with icing sugar and add a little extra lemon zest if you like.
Notes
Created, prepared, tried, and tested Gail
Nutrition
- Serving Size: 1
- Calories: 188
- Sugar: 11.3 g
- Sodium: 39.3 mg
- Fat: 11.2 g
- Saturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 0.2 g
- Protein: 2.1 g
- Cholesterol: 46.3 mg
These Lemon Cookie Tarts are easy to scale for a crowd or keep small for home baking. They hold their texture well after filling. Would you make a double batch next time?
Lemon Curd Cookie Tarts offer a soft, buttery base paired with a smooth lemon curd that adds just enough brightness without overpowering. The recipe comes together in simple steps, making it approachable while still delivering a polished, bakery-style result that’s easy to share or enjoy at home.
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What a delightful recipe, Esme. The combination of soft cookie and bright lemon curd is just perfect. I really appreciate how simple you make the steps — it feels like something anyone can whip up and enjoy—such a lovely treat.
Thank you for your kind words Steph. For sure, this is something that you can whip up in records time. Hope you enjoy it.
I like the ‘these disappear fast’ warning! They really would in our house, I love anything lemon! A fantastic recipe, thank you so much for sharing! Sim xx #SSPS
Thank you, Sim. Yes, anything with lemon does not last in our house. Enjoy them, but catch them before they disappear.
These look yummy! 🌼
I agree, delicious – you should try it
These tarts look soooo tasty!
Thank you so much. 😊
Wow, your lemon tarts are amazing!! I made a lemon cake and it was great, too. I love baking!!
https://thehappiestpixel.wordpress.com/2016/07/02/lemon-meringue-pie/
Love, thp
Mouthwatering, and Looking good, may I use the recipe on the link and share your post on my blog? Please confirm before I set this up.
Yes, of course. I am happy when people share my posts. I just ask if you can mention me and add a link to my blog. Thanks, my happy pixel 🙂
For sure, that’s a given. Have a look at my blog at the Guest category and you will see the format used.
Thanks, my pixel. I’ll have a look 🙂
😉