Meyer Lemon Tartlets
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Delightfully sunny Meyer lemon tartlets are the antidote to rainy, blustery January days and just the way to transition us into spring (only 60 days away, and yes I’m counting!). Filled with sweet and tangy Meyer lemon curd, these petite treats are a lemon lover’s dream.
If you’ve never made lemon curd at home, now is the time – silky smooth and vibrant Meyer lemon curd can be within your reach in a mere five minutes. Depending upon your affinity for the velvety spread, this could be a very dangerous prospect indeed. I can’t keep a spoon out of the jar, and I know you’ll feel the same.
Meyer Lemon Tartlets
- Yield: 24 tartlets
Ingredients
Meyer Lemon Curd
- 1 1/2 tsp Meyer lemon zest
- 6 Tbsp Meyer lemon juice
- 6 Tbsp sugar
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, cut into small pieces
Pastry
- 3/4 cup unsalted butter, at room temperature
- 4 ounces reduced-fat cream cheese, softened
- 2 tsp Meyer lemon zest
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/8 tsp salt
- 1 1/2 cups flour
Topping (optional)
- raspberries
- mint leaves
Instructions
- For the curd, whisk together Meyer lemon zest, juice, sugar, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
- Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
- For the pastry, beat butter, cream cheese, Meyer lemon zest, and vanilla in a large mixer bowl at medium speed until smooth; add sugar and salt and beat until combined. Reduce speed to low and gradually add flour; beat just until incorporated. Cover and chill in the refrigerator for 30 minutes to 1 hour, until easy to handle.
- Preheat oven to 350°F and spray two 12-cup mini muffin pans with nonstick spray. Form one-inch balls of dough and place each ball in a muffin cup; use a tart tamper/shaper or lightly floured hands to press dough into the bottom and up the sides of each cup. Prick bottom of cups with a fork and bake for 18 minutes, until edges are lightly golden and set. Cool in pans on a wire rack for 10 minutes before removing from pans to cool completely.
- To assemble, pipe or spoon lemon curd into cups. Chill for 30 minutes before topping with a raspberry and mint leaf. Store leftover tartlets in an airtight container in the refrigerator. Any leftover curd can be chilled up to one week.
Nutrition
- Calories: 145
- Carbohydrates: 12
Keywords: Meyer Lemon, Meyer Lemon Curd, Lemon Curd
All of your Meyer lemon desserts are divine, Laura! These mini tarts are just lovely and I like how you used a flaky cream cheese pastry, made homemade curd and garnished with fresh raspberries and mint leaves. Perfect sweet to lift us from the winter blues!
These are right up my alley! Lemon curd is the elixir of the Gods.
Thank you for the spring countdown reminder! 😀
I’m a huge fan of lemon curd, so I’m with you on that one–it never lasts long in my house 🙂 Love this Meyer lemon varaition, and the adorable little tart shells 😀
These are like sunshine to me, so cheerful and pretty! I love anything with lemon curd.
Not only are these just about the cutest tarts I’ve ever seen, but I can almost taste the bright burst of lemon flavor. Perfection!
I’m counting the days till spring, too! But till then, I need to catch up with you and make some lemon desserts! Your tartlets look perfect (and I’m jealous of your picture perfect raspberries!!!).
Such a fabulous lemon dessert! I’m sure I couldn’t eat just one!
These make me feel Spring-y just looking at them 🙂 I’m still waiting for Meyer lemons to show up in markets here. Will be trying these tarts when they do!
These would make a great sweet canape – I love the mint leaf garnish – it’s so cold here and seeing these has warmed me right up, they look just like summer.
I’m the same with homemade curds. I just made one today in fact! 😀
whoa, 60 days?!?! So soon, yet so far away!! haha!
Loving these cute and fun little tarts. Bring on the sunshine! 🙂
Absolutely gorgeous, Laura! xx
Isn’t it so funny how sunny lemons come into season in the dead of winter — these are calling to me Laura, they are gorgeous!
Only 60 days til Spring?! with the weather as cold as it is now, I’m counting down too! I LOVE these mini tartlets!!!! LOVE! so cute and they look delicious!