Dessert For Two: Lemon Curd Tarts

I adore lemon desserts. In fact, I would choose this over a chocolate dessert any day. And this recipe for Lemon Curd Tarts couldn’t be easier, with simple ingredients and very little prep — it takes maybe 10-15 minutes tops, not counting chilling time.

The easiest every lemon curd tarts
Tart and creamy lemon curd tart
Meyer Lemon Curd

For the filling, use whatever lemon curd you can find or even make your own. By the way, lemon curd can be found in grocery stores near the jams and jellies. Other fruit curds would be great here, too, if you can find them.

Creme Fraiche for mini lemon curd tarts
lemon curd and creme fraiche

To the lemon curd, you’ll add creme fraiche. It’s very similar to sour cream, but is much creamier. (There are substitution directions in the notes, if needed.) Creme fraiche is magic with lemon curd.

gingersnap crust

The crust is made with crushed gingersnap cookies and a tiny bit of melted butter. That’s it! So, so easy. And so delicious for such a minimal effort.

Set aside a few minutes to make these cute little tarts, tuck them away in the fridge, and after dinner you’ll have a delicious, lemony dessert. No mixer needed!

Be sure to read the notes below for substitutions and other tips.

Mini lemon curd tarts with gingersnap crust

Mini Lemon Curd Tarts Recipe

Ingredients:
1/2 cup (2 ounces) gingersnap crumbs (see note)
1 tablespoon butter, melted
1/4 cup creme fraiche (see note)
1/4 cup lemon curd (homemade lemon curd or store-bought)
2-3 teaspoons finely chopped crystallized ginger

Instructions:
1. Have two 8-ounce custard cups, small bowls, or ramekins ready.
2. Place gingersnap crumbs in a medium bowl and stir in the melted butter. Divide the crumb mixture between the two cups or ramekins. Use your fingers to gently press into the bottom and a little up the sides of the dish. Set aside.
3. Wipe out the mixing bowl from the crumbs and place the creme fraiche into the bowl. Whisk vigorously for 30-60 seconds until it thickens and becomes lighter in texture. (It won’t whip up fluffy like whipped cream, but it will whip.) Fold in the lemon curd. Divide the mixture between the two dishes. Loosely cover with plastic wrap and refrigerate several hours to allow the tarts to set up.
4. Before serving, sprinkle the top of the tarts with the chopped crystallized ginger.

Serves 2.

Rich and creamy mini lemon curd tarts - for two!

Notes:
– To make the gingersnap crumbs, place the cookies into a resealable bag and crush them with the back of a wooden spoon. Or place in a food processor and pulse until crumbs form. You can use gluten-free gingersnaps or regular gingersnaps. Both work great.
– You can find creme fraiche in the cheese section of most grocery stores. If you can’t find it, substitute 1/4 cup heavy cream and whip it just until it thickens and forms soft peaks. Stir into the lemon curd and proceed with recipe as written.
-Other cookies may be used instead of ginger snaps — graham crackers, vanilla wafers, shortbread, etc.

Lemony, creamy tarts with gingery cookie crust

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P.S. — Find more recipes in the dessert for two series.



Credits: Photos and recipe by Lindsey Rose Johnson for Design Mom.

10 thoughts on “Dessert For Two: Lemon Curd Tarts”

  1. Brilliant and yum! I’m sure another variation would be to use Greek yogurt in place of creme fraiche. Not quite as rich and smooth, but a little easier on the waist-line and easier to find in supermarkets. Can’t wait to try this!

  2. Ha! Meyer lemons. My mother always apologized for the lemons that she brought in from the garden. Somehow they weren’t as good as the gorgeous Lisbon lemons displayed in the grocery store. Little did I know that decades later and 8,000 miles away from that garden, that I would come to treasure and reminisce for those wonderful Meyer lemons. And now I pay a premium price for those beauties delightfully displayed in my local Whole Foods because in my reality those Lisbon fruits that my mother thought must be superior are not worth a penny in comparison. All hail the mighty lemon curd (so much better under the name lemon honey :)) and decadent lemon desserts.

  3. Lindsey is so amazing. Her recipes are so beautifully photographed and they taste incredible; her talents abound. I love her stuff and my lemon curd and cream are ready and waiting!

  4. Sylvie @ Local Gardening Services

    I don’t like desserts with lemon and without chocolate but this little friend here looks so delicious and easy to make and I will prepare it today. Because it’s Friday, because it’s the right time for a new taste, because these photos are just perfect and the dessert looks sooo yummy!

  5. I did something like this last summer with ginger snaps and straight lemon curd, garnished with blueberries. I think the creme fraiche would lighten it up a bit, so I’ll try that next! Trader Joe’s has both gingersnap and lemon thins. Lemon thins could be good for the base, too.

    Thanks much!

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