Lemon Curd Tartlets with Poppy Seed Crust

  • Active Time 15m
  • Total Time 1h 20m

Makes about 12 tartlets

Make these shortbread tartlet crusts ahead and save them in your freezer for impromptu occasions. Use different shapes of miniature tartlet pans or petit four molds for a varied effect. Then fill them with a quick lemon mousse made by folding whipped cream into Stonewall Kitchen Fresh Lemon Curd. Although most purchased lemon curds don’t compare to homemade, this one by Stonewall Kitchen is truly a treasured find.


  • For the Crusts:
    1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup powdered sugar
  • 1 large egg yolk
  • 1 tablespoon grated lemon peel
  • 2 teaspoons poppy seeds
  • For the Lemon Mousse:
    1 cup purchased lemon curd
  • 1/2 cup chilled whipping cream
  • 2 tablespoons powdered sugar



Combine first 5 ingredients in the food processor. Using on/off turns, process just until moist clumps form. Turn the dough out onto a lightly floured work surface. Sprinkle the poppy seeds over the dough; knead briefly to distribute. Gather the dough into a ball; flatten into disk. Wrap in plastic and refrigerate until slightly firm, about 30 minutes.

Preheat the oven to 350 degrees F. Using 2 tablespoons dough per tartlet, press the dough evenly over the bottom and sides of miniature tartlet pans. Transfer the tartlets to a baking sheet. Refrigerate until firm, about 20 minutes. Transfer the tartlets on a baking sheet to the oven. Bake until the crusts are golden, about 15 minutes. Remove from oven and using a dough knob, immediately press dough to flatten if risen. Cool the tartlet crusts completely.


Using an electric mixer, beat the lemon curd in a large bowl to loosen. Beat the cream and 2 tablespoons powdered sugar in another large bowl until firm peaks form. Fold the whipped cream into the lemon curd.

Divide the lemon mousse evenly among cooled tartlet crusts. Transfer the tartlets to a platter and serve.


Crusts can be made 2 days ahead. Store crusts airtight and freeze. Cover the lemon mousse and refrigerate up to 8 hours ahead.

Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5507

nutrition information per serving

273 calories; 15g total fat; 98mg cholesterol; 57mg sodium; 31g carbohydrates; 0g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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