Easter is the perfect time to indulge in bright, refreshing desserts, and these Raspberry Lemon Curd Easter Tarts are just the treat you need!

With a buttery, crisp tart shell filled with silky lemon curd and topped with fresh raspberries, these tarts strike the perfect balance between sweet, tangy, and creamy.

The homemade lemon curd brings a burst of citrusy freshness, while the juicy raspberries add a touch of natural sweetness. The mini tart size makes them great for serving at Easter brunch, spring tea parties, or as an elegant dessert for any celebration.

Not only are these tarts stunning to look at, but they’re also easy to make ahead. You can prepare the lemon curd in advance and assemble them quickly before serving. Whether you’re a beginner or an experienced baker, these delightful spring-inspired treats will impress everyone at your Easter gathering!

Why You’ll Love This Recipe

Bright & Refreshing Flavor – The tangy lemon curd pairs beautifully with sweet raspberries.
Perfect for Spring & Easter – These mini tarts make for a festive and elegant dessert.
Make-Ahead Friendly – The lemon curd can be prepared days in advance, making assembly a breeze.
Simple Ingredients, Gourmet Taste – Despite their fancy look, these tarts use basic ingredients and are easy to make.
Customizable – Swap raspberries for blueberries, strawberries, or even edible flowers for a personalized touch.

Ingredients

For the Tart Crust

1 ¼ cups all-purpose flour
½ cup unsalted butter, cold & cubed
¼ cup powdered sugar
1 egg yolk
1–2 tbsp ice water

For the Lemon Curd

½ cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
½ cup granulated sugar
3 egg yolks
¼ cup unsalted butter, cubed

For Topping

1 cup fresh raspberries
Powdered sugar (for dusting)
Lemon zest (for garnish)
Mint leaves (optional)

Instructions

Making the Tart Crust

Prepare the Dough – In a food processor, pulse flour, powdered sugar, and butter until it resembles coarse crumbs.
Add Egg Yolk – Pulse in the egg yolk and add ice water (1 tbsp at a time) until the dough comes together.
Chill the Dough – Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
Roll & Cut – Preheat oven to 350°F (175°C). Roll out the dough to ¼-inch thickness and cut into small rounds.
Shape & Bake – Press the dough into mini tart molds and bake for 12–15 minutes until lightly golden. Cool completely.

Making the Lemon Curd

Cook the Curd – In a heatproof bowl, whisk together lemon juice, zest, sugar, and egg yolks.
Heat Gently – Place over a double boiler (or use a saucepan over low heat) and stir constantly until thickened (about 8–10 minutes).
Add Butter – Remove from heat and whisk in butter cubes until smooth.
Chill the Curd – Strain through a sieve for a silky texture and refrigerate until completely cooled.

Assembling the Tarts

Fill the Tarts – Spoon or pipe the lemon curd into the cooled tart shells.
Decorate – Place one raspberry on top of each tart, dust with powdered sugar, and garnish with lemon zest and mint leaves.
Serve & Enjoy – Refrigerate until ready to serve. Best enjoyed chilled or at room temperature.

Expert Tips for the Best Raspberry Lemon Curd Easter Tarts

Chill the Dough – This prevents the crust from shrinking while baking.
Use Fresh Lemons – Freshly squeezed lemon juice gives the best flavor.
Strain the Lemon Curd – For an ultra-smooth texture, pass the curd through a sieve after cooking.
Make-Ahead Friendly – The lemon curd can be stored for up to a week in the fridge.
Baking Weights – When pre-baking the tart shells, use pie weights or dried beans to prevent puffing.
Custom Toppings – Swap raspberries for blackberries, blueberries, or candied lemon slices for variety.