Lemon Cream Tarts for Two

Two individual tarts with a crisp, buttery shortcrust shell and a silky lemon curd filling — bright, tangy, and just sweet enough to feel like a proper dessert. The curd is cooked low and slow for a smooth, glossy texture, then poured into blind-baked shells and left to set. Simple to pull off for two, and genuinely impressive on the plate.

Ingredients

• all-purpose flour – ⅔ cup
• powdered (icing) sugar – 2 tablespoons
• fine salt – ⅛ teaspoon
• unsalted butter, cold, cut into small cubes – 3 tablespoons
• egg yolk, large – 1 yolk
• cold water – 1–2 teaspoons

• fresh lemon juice (about 2 medium lemons) – ¼ cup
• lemon zest – 1½ teaspoons
• granulated sugar – ¼ cup
• egg yolks, large – 3 yolks
• unsalted butter, cubed, at room temperature – 3 tablespoons

• heavy cream, whipped to soft peaks – ¼ cup
• lemon zest or thin lemon slices, for garnish – as needed

Instructions

1. Make the pastry dough: In a bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining — work quickly so the butter stays cold. Add the egg yolk and 1 teaspoon of cold water, then use a fork to bring the dough together. If it's still crumbly, add a second teaspoon of water. Do not overwork it — stop as soon as it just holds together. (8 minutes, active)
2. Flatten the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step relaxes the gluten and firms up the butter, which prevents the shells from shrinking during baking. (30 minutes, hands-off)
3. Preheat your oven to 375°F (190°C). Remove the dough from the fridge and divide it in half. On a lightly floured surface, roll each half into a circle about 6 inches (15cm) wide and 3mm thick. Carefully drape each circle into a tart tin, pressing it gently into the fluted edges without stretching the dough. Trim any excess flush with the rim. Prick the base all over with a fork. (10 minutes, active)
4. Line each tart shell with a small square of parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then carefully remove the parchment and weights and bake for a further 8–10 minutes until the base is dry, matte, and just starting to turn golden. The shells should look fully cooked — any pale or doughy-looking areas will be soggy once filled. Remove from the oven and allow to cool completely in the tins. (25 minutes, active)
5. While the shells cool, make the lemon curd: Place the lemon juice, lemon zest, sugar, and egg yolks in a small heatproof bowl. Whisk together until combined. Set the bowl over a small saucepan of barely simmering water (make sure the bottom of the bowl doesn't touch the water) and cook, stirring constantly with a heatproof spatula or whisk, for 8–10 minutes until the curd thickens enough to coat the back of a spoon and leaves a clean line when you drag a finger through it. Critical: keep the heat gentle and stir constantly — too-high heat or neglect will scramble the yolks. (10 minutes, active)
6. Remove the curd from the heat and immediately strain it through a fine mesh strainer into a clean bowl to remove the zest and any cooked bits. Add the room-temperature butter cubes a few at a time, stirring after each addition until fully melted and the curd is glossy and smooth. (5 minutes, active)
7. Pour the warm curd into the cooled tart shells, dividing it evenly. Smooth the tops with a small offset spatula or the back of a spoon. Refrigerate the tarts for at least 45 minutes until the curd is fully set and firm to a gentle touch. (45 minutes, hands-off)
8. When ready to serve, carefully unmold the tarts by pushing up through the removable base. Finish with a small dollop of softly whipped cream and a pinch of fresh lemon zest if you like. Serve chilled or at cool room temperature.