Sourdough-Lemon Curd Tartlets
Elegant individual tartlets featuring a tangy lemon curd filling made with sourdough starter, balanced by a crisp pastry shell. This french-inspired desserts ready in about 80 minutes layers sourdough starter, lemon juice, egg yolks 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 220 calories and feeds 12, 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
- 1/2 cup sourdough starter
- 3 tbsp lemon juice
- 3 egg yolks
- 1/2 cup granulated sugar
- 2 tbsp butter
- 1 cup all-purpose flour
- 1/2 cup cold butter
- 2 tbsp ice water
Instructions
- Step 1: Make tart shell: Pulse 1 cup all-purpose flour and 1/4 tsp salt in a food processor, then add 1/2 cup cold butter and pulse until pea-sized crumbs form. Add 2 tbsp ice water and pulse until dough comes together. Wrap in plastic and chill for 30 minutes.
- Step 2: Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a 12-cup muffin tin, pressing gently into corners. Prick with a fork and chill 15 minutes.
- Step 3: Preheat oven to 375°F. Bake shell for 15 minutes until golden. Meanwhile, whisk 1/2 cup sourdough starter, 3 tbsp lemon juice, 3 egg yolks, 1/2 cup sugar, and 2 tbsp butter in a heatproof bowl over simmering water until thickened and glossy (about 8-10 minutes, stirring constantly).
- Step 4: Pour hot filling into cooled shells and cool at room temperature for 2 hours until set. Refrigerate for 1 hour before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sourdough-Lemon Curd Tartlets take to make?
Total time is about 80 minutes (50 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 Sourdough-Lemon Curd 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 Sourdough-Lemon Curd 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 Sourdough-Lemon Curd Tartlets for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sourdough-Lemon Curd 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
