These no-bake mini lemon curd tartlets with a biscuit base are sweet, tangy, and buttery, all rolled into one!
Made using my 5-minute homemade microwave lemon curd, the mini lemon tarts are the perfect make-ahead summertime dessert, and best of all, you only need 3 ingredients!
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These lemon curd tartlets are so pretty and dainty, served with seasonal summer berries and thick glossy cream (Cornish clotted cream if you can get hold of it!). They look like you've slaved away in the kitchen for hours, but in fact, take only 10 minutes of hands-on preparation time.
👩🍳 Love lemon desserts? You'll love this microwave lemon curd sponge pudding too!
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✔️ Why should you try it?
- Easy no-bake dessert
- Only 3 ingredients - lemon curd, biscuits, and butter
- The biscuit bases can be made up to 2 days ahead
- They are lemony, tangy, and sweet
- A great use for lemon curd
🥘 Ingredients
- Lemon Curd - I use my homemade lemon curd, but use shop-bought if that's all you have!
- Butter - use unsalted butter for this recipe.
- Biscuits - I used a combination of crushed digestives and ginger biscuits. Ginger and lemon go so well together!
- Optional extra's include summer berries and cream for serving.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
- Place the crushed biscuits (use a food processor for this) and melted butter in a mixing bowl.
- Mix together with a spoon until clumps form.
- Press the biscuit mixture between 4 mini tart tins with removable bases (the tart tins need to be about 8cm wide). Use the back of a spoon to really compact the biscuits down. Place the tart tins in the fridge to set for a minimum of an hour but up to 48 hours before. You can also speed the process up by placing them in the freezer for 30 minutes if you prefer.
- Carefully unmould the biscuit bases onto a serving platter and top with the lemon curd. Serve with cream and berries.
💭 Top tips
- Use homemade lemon curd if you can. It tastes so much better than shop-bought!
- If you don't have any tart tins, use similar size cooker cutters instead. Press the biscuit base down into the cutter, directly onto a tray or serving platter, and place in the fridge to set. Carefully pull up the cookie cutter to release and top with the lemon curd.
🍴 Serving suggestions
Serve these mini lemon curd tartlets for dessert or afternoon tea. Fresh seasonal berries, cream, and a dusting of icing sugar can be added for extra decadence.
📖 Variations
- Try using different types of biscuits. Digestives, ginger biscuits, shortbread or biscoff biscuits all work well.
- Top the tarts with some baked mini meringues for mini lemon meringue pies.
- Serve the lemon curd tarts with berries such as raspberries, strawberries, blueberries, or blackberries.
- Swap the no-bake biscuit bases for store-bought mini pastry cases instead.
- Make a chocolate orange version using my recipe for Terry's chocolate orange tarts!
🥡 Storage
Make the biscuit bases up to 48 hours before you need them and store in the fridge. Top with the lemon curd, not more than 1 hour before serving, otherwise, the bases may become soggy.
The biscuit bases can also be frozen for up to 3 months. Did you know lemon curd can also be frozen too!
❓ FAQs
You can absolutely make these Lemon Curd Tartlets using a jar of lemon curd from the supermarket. Homemade is so much better though!
The tartlets can be made in advance and stored in the fridge until needed.
The tartlets will keep for up to 3 days in the fridge but the bases may become soggy if you have added the lemon curd. It's best to top the bases with the lemon curd just before serving.
😋Related recipes
More delicious lemon recipes to try!
Microwave Lemon Sponge Pudding
🍽️ More family-friendly recipes
Delicious desserts from the Effortless Foodie Kitchen!
Recipe
Lemon Curd Tartlets
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Equipment
- Mini Tart Tins
Ingredients
- 8 tablespoon Lemon Curd
- 80 g Butter melted
- 100 g Digestive Biscuits or Graham Crackers, crushed
- 100 g Ginger Biscuits crushed
Instructions
- Place the crushed biscuits (use a food processor for this) and melted butter in a mixing bowl.
- Mix together with a spoon until clumps form.
- Press the biscuit mixture between 4 mini tart tins with removable bases (the tart tins need to be about 8cm wide). Use the back of a spoon to really compact the biscuits down. Place the tart tins in the fridge to set for a minimum of an hour but up to 48 hours before. You can also speed the process up by placing them in the freezer for 30 minutes if you prefer. (See below for an alternative to mini tart tins).
- Carefully unmould the biscuit bases onto a serving platter and top each base with 2tbsp of lemon curd. Serve with cream and berries.
Notes
- Use homemade lemon curd if you can. It tastes so much better than shop-bought!
- If you don't have any tart tins, use similar size cooker cutters instead. Press the biscuit base down into the cutter, directly onto a tray or serving platter, and place in the fridge to set. Carefully pull up the cookie cutter to release and top with the lemon curd.
- Try using different types of biscuits. Digestives, ginger biscuits, shortbread or biscoff biscuits all work well.
- Top the tarts with some baked mini meringues for mini lemon meringue pies.
- Serve the lemon curd tarts with berries such as raspberries, strawberries, blueberries, or blackberries.
- Swap the no-bake biscuit bases for store-bought mini pastry cases instead.
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Jeri says
Mmmmm, these look absolutely delicious! I love that they are made with only 3 ingredients, perfect for busy summer days! I'm going to make these today! The homemade lemon curd looks divine!
Michelle says
Love anything that is mini! These lemon curd tartlets look so delicious and easy to whip up!
Sarah Baumeister says
My sister is going to love these. And so easy and few ingredients. Great recipe.
Mirlene says
These look absolutely gorgeous. I cannot wait to try this recipe.