These lemon tartlets combine a buttery tart shell with tangy lemon curd, creating the ultimate bite-sized treat.Whether you’re serving them for Mother’s Day, Easter, or a baby shower, these tartlets bring a bright, refreshing flavor to any occasion.They can be made traditionally or gluten-free.

Apologies if you’re tired of tartlets – I’m not done with them just yet! As I mentioned in my Fruit Tartlets recipe, I absolutely love the tartlet pans I got.They make everything look so cute, and I can’t get enough of them.If you’ve already read the post or the Chocolate Tartlets one, feel free to skip the sections below on the crust and its preparation.

I love this crust so much, and after spending a considerable amount of time searching for the perfect recipe, I have no desire to try another.To my US readers – sorry that this recipe is a bit heavy on the eggs.I created this recipe ages ago, before there was an egg shortage.

I still wanted to share it in time for Easter with the people who have decently priced eggs.I’ve been posting some more egg-free recipes lately, with more to come, so if these tartlets aren’t for you, you might want to check these out → Eggless Desserts.What’s to love There are so many reasons to love these tartlets.

Perfect balance of flavors – the crisp, buttery crust pairs beautifully with the tangy lemon curd.Easy to make ahead – both the crust and curd can be prepared in advance for

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