Mini Lemon Curd Tartlets

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!

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!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQs
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ 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

1. Place the crushed biscuits (use a food processor for this) and melted butter in a mixing bowl.
2. Mix together with a spoon until clumps form.
3. 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.
4. 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

😋Related recipes

More delicious lemon recipes to try!

Easy Lemon Biscuits

Lemon Blueberry Polenta Cake

Lemon Drizzle Muffins

Yogurt and Lemon Curd Fool

Microwave Lemon Sponge Pudding

🍽️ More family-friendly recipes

Delicious desserts from the Effortless Foodie Kitchen!

Recipe

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