How to Make Lemon Curd in a Vitamix (and a Tartlet Recipe)

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This post comes courtesy of Jenn Yee, a member of the Williams-Sonoma culinary team.


Four ingredients. Six minutes. 240 mph. That’s all it took to make a luscious lemon curd that is the star of these two-bite treats.


While recipe testing, Union Square’s Culinary Expert Aaron J. Clarke came up with the idea to simplify and speed up the process of making lemon curd by doing it all in the Vitamix blender. Check out our how-to video:

There are several components to these tartlets, but everything can be prepared in advance. The lemon curd can be made up to two weeks ahead, and the tart shells can be baked and frozen until ready to use.


Lemon Curd Tartlets


1 recipe Rich Tart Pastry baked in our Tartlet Baking Pan

1 recipe lemon curd (see video above)

White chocolate, melted


For garnishing:

1 cup heavy whipping cream

1/2 cup confectioners’ sugar

2 tsp. vanilla paste or extract

Fresh raspberries


BAKER’S TRICK: Once the tart shells have cooled, brush a layer of melted white chocolate inside each shell. This will provide a nice barrier between the shell and the filling. Also, the white chocolate is a nice surprise element for the guests when they eat the tarts.


Fill each shell with the lemon curd approximately 3/4 the way to the top of the tart rim. You will need a little room for the garnishes.


Using a mixer, whip together the heavy whipping cream, confectioners’ sugar and vanilla in a large bowl. Start at slow speed until the mixture thickens, then increase to high speed till glossy peaks form. Spoon or pipe the cream on top of the lemon curd. We used a piping bag with a star tip.


Finish with a fresh raspberry on top of the whip cream.


These tarts can be assembled and kept in the refrigerator for a few hours before serving. Just make sure to assemble the day of or else over time the tart shell will absorb the moisture of the filling and soften. Makes 24 tartlets.


Note: You can make the lemon curd using the traditional method by following these recipe instructions or, if you’re in a time crunch, we carry our own 12.5 oz. jar of Meyer Lemon Curd.


For more tips, recipes and videos from us, look for updates on our Facebook page @WilliamsSonomaUnionSquare.


About the author: Jenn Yee is a part of the Williams-Sonoma Union Square culinary team. The store is her dream kitchen. The Food Hall is her favorite section and can talk endlessly about baking mixes and bakeware. When not at work her every moment, not surprisingly, is still very much about food. She’s honing her skills at pastry school, attending food events, meeting chefs and vendors and out in search of the best pastries and desserts. She dreams of Pierre Herme macarons and Gerard Mulot croissants.

8 comments about “How to Make Lemon Curd in a Vitamix (and a Tartlet Recipe)

  1. Joanne Fortune

    How easy and wonderful . Aaron keep us in the loop with cooking made easy and delicious!!!

  2. Rivki

    Love the Vitamix technique. Is the recipe documented anywhere, in recipe format? Or is it just the video?

  3. Jenn Yee

    Hi Rivki,

    Glad you like it! We love the Vitamix as well. The recipe is not in the post itself but if you go to the YouTube link where the video is, the recipe is listed there for you.

  4. Weekly Wrap-Up (4/8-4/14)

  5. Nancy

    DELICIOUS! I saw a sales associate at a WS store preparing these for an event that evening. I wasnt allowed to taste it, but I was fascinated by her rolling out the pastry, using the adorable tart pan, and then….to make lemon curd in a vitamix??? And it cooks in there???? Well, call me a guppie, but I am having a baby shower for my daughter, and I was fascinated and hooked. I walked out of WS with my tart pan, and the recipe, and was determined to give it a try. Of course, I had to test the recipe and tarts, prior to the shower. Both turned out absolutely fabulous! The lemon curd is the best I have ever had and it could not be easier!!!!!!!!!! The tartlettes shrink a little, but are still adorable. I dont think I will use the white chocolate, or even the whipped cream. Tarts, lemon curd, and a blueberry on top. Highly recommend! SO EASY!!!

  6. Jenn Yee


    I’m so glad you like it. The trick with the tart pan is to dock the bottoms with the fork and chill the shells for about 30 minutes and then bake them. That will help prevent them from shrinking too much and give you enough room to add filling.

  7. Stacey

    I love this recipe, I make wedding cakes for friends and got a Vtamix just for this recipe! It makes my life so much easier! Has anyone tried doubling the recipe? Is it possible?

  8. Lenya

    This was my first time making lemon curd and it came out perfect! So easy!!
    Thank you Aaron!


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