Name: Lemon Curd Puff Pastry Tarts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 0.5 cup fresh squeezed lemon juice; .67 cups granulated sugar (2/3rds); 2 eggs (whole); 2 eggs (yolks only); 0.5 cup unsalted butter; pinch sea salt (1/16th teaspoon); 1 pound Pepperidge Farms puff pastry sheets or shells (1 package)

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Last Updated on February 14, 2022 by Lisa Johnson

These sweet and tangy Lemon Curd Puff Pastry Tarts are an impressive dessert that is quite simple to make! All you need is lemons, eggs, butter, sugar, a touch of salt and pre-made puff pastry to create this incredibly delicious treat.

Lemon Curd filled puff pastry tarts sprinkled with powdered sugar.

I grew up eating lemon curd, even going to Scottish festivals in Los Angeles where lemon curd was one of the main attractions. California may be a seriously screwed up state, but there is always something fun to do!

At some point in time, I started buying lemon curd in jars, and didn’t really think much of it. I will never purchase a jar again, homemade is so much better…especially when used to fill these amazing Lemon Curd Tarts!

In late 19th and early 20th century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. I could not think of a better dessert to serve to this month’s Scottish imaginary date Gerard Butler.

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What you will need

Fresh squeezed lemon juice. No you cannot use those little plastic lemons in the produce section, that juice is too bitter and will ruin your dessert.
Granulated sugar adds the perfect amount of sweetness.
Eggs add body, thickening, and the gorgeous yellow color.
Butter to add richness and a velvety texture.
Puff Pastry Shells or sheets to hold the delicious lemon curd!

Be sure to check out the detailed printable recipe card below

A lemon curd filled puff pastry tart on a plate with a jar of lemon curd in the background.

How to Make Lemon Curd Tarts with puff pastry

Bring 1-inch of water to a boil in a large pot. Place eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl {or double boiler} and whisk together.

Eggs, lemon juice, salt, and sugar whisked together in a large stainless steel bowl.

Place bowl on top of boiling water and cook, stirring occasionally until thickened.

Mixture in the bowl over a pot of boiling water.

Mixture will be ready when it coats the backside of a spoon, and leaves a tunnel when you run your finger through it.

Lemon Curd on the back of a wooden spoon.

It takes about 5 to 7 minutes, and looks thicker in person. Remove from heat and whisk in butter.

Continue whisking until butter is melted and mixture is smooth. Pour into a sealed container and chill in the refrigerator.

Homemade Lemon Curd in a jar with a spoon sticking out of the right hand side.

While the lemon curd is chilling, preheat oven to 425 degrees. Line a baking sheet with parchment paper or silpat liner and set aside. Pull puff pastry shells OR 1 puff pastry sheet out of package and place on a floured work surface.

A folded sheet of puff pastry on a flour covered marble board.

I only had puff pastry sheets, but they turn out exactly the same…trust me. 😉 Remove the separators from the puff pastry and fold dough back together on it’s self. Use a 2 and 3/4 inch round cutter to cut out circles.

a sheet of puff pastry cut into 3 circles.

Now use a 1 and 3/4 inch cutter to “mark” the centers of each circle. You don’t want to cut all the way through, you just want to score the dough about 3/4’s of the way through.

Small circles cut into the larger puff pastry circles.

Prick the center’s of each circle 3 or 4 times with a knife so the dough can vent while baking.

Vent holes pricked into the center of the puff pastry circles.

Repeat with the second sheet of dough and place on prepared baking sheet.

Six puff pastry circles on a silicone lined baking pan.

Bake for 15 minutes, until puffed and golden brown.

Six baked puff pastry shells on a silicone lined baking sheet.

I gently pushed down that shell int the back corner so it wasn’t tilted. 🙂 The shells will shrink down slightly as they cool, so don’t worry too much about it. Place shells on a wire cooling rack and allow to cool completely.

Use a sharp paring knife to cut around the inner circle and remove the top.

The center hole cut out of the puff pastry shell with a small knife.

Dust with sifted powdered sugar.

Puff pastry shell dusted with powdered sugar.

and fill with lemon curd.

Four puff pastry tart shells filled with lemon curd.

You will have more lemon curd that you need to fill 6 shells, so keep a spoon handy to finish off the leftovers. 😉

A spoonful of delicious Homemade Lemon Curd.

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Enjoy!!