Baked Lemon Sour Candy Tartlets
Mini tartlets filled with a tart lemon curd that perfectly balances sweet and sour flavors, baked in a crisp buttery crust. This french-inspired desserts ready in about 70 minutes layers all-purpose flour, granulated sugar, large egg yolk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick), cold and cubed unsalted butter
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/4 tsp salt
- 2 large, zested and juiced (about 1/3 cup juice) lemons
- 3/4 cup granulated sugar (for curd)
- 3 large whole eggs
- 4 tbsp, softened unsalted butter (for curd)
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
- Step 2: Add 1 large egg yolk and pulse until dough just comes together. Turn out onto a floured surface and press into a disk. Wrap in plastic and chill for 30 minutes.
- Step 3: Roll dough to 1/8-inch thickness and cut into circles to fit mini tart pans (about 3-inch). Press dough into pans and prick bottoms with a fork.
- Step 4: Bake crusts for 12-15 minutes until edges are golden. Remove and cool.
- Step 5: For lemon curd, whisk together 3/4 cup granulated sugar, 3 large whole eggs, 2 large lemons’ zest and 1/3 cup lemon juice in a saucepan over medium-low heat.
- Step 6: Cook, stirring constantly, until mixture thickens and coats the back of a spoon (about 8 minutes). Remove from heat and whisk in 4 tbsp softened unsalted butter until smooth.
- Step 7: Pour lemon curd into cooled tart shells and bake for additional 8 minutes until filling is set but slightly jiggly.
- Step 8: Cool completely before serving to allow curd to firm up.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon Sour Candy Tartlets take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lemon Sour Candy Tartlets?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lemon Sour Candy Tartlets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon Sour Candy Tartlets for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon Sour Candy Tartlets?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
