mini lemon tart recipe

Written BySheba G Updated On
mini lemon tart recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best mini lemon tart recipe

I’ve always been a sucker for a good lemon tart, and this mini lemon tart recipe is no exception. It’s a classic dessert that never goes out of style, and for good reason – it’s just so darn delicious.

The combination of a flaky pastry crust, a tangy and sweet lemon filling, and a perfect balance of flavors is just unbeatable. I’ve made this recipe countless times for family gatherings, potlucks, and even just as a special treat for my kids (they love helping me make the mini tarts!)

But what I love most about this recipe is how adaptable it is – whether you’re serving it as a fancy dinner party dessert or as a quick snack for the kids after school, it’s always a winner. And let’s be real, who doesn’t love a good excuse to break out the fancy pastry bag and get creative with some colorful icing?

I’ve experimented with all sorts of flavor combinations over the years (lemon-rosemary, lemon-blueberry, you name it!) , but at the end of the day, there’s just something special about that classic lemon-tart combination that never fails to impress.

And the best part? This recipe is incredibly easy to make – just mix together some butter and sugar, roll out the dough, fill those little pastry cups with lemon curd…

voila! You’re done in no time.

Mini Lemon Tarts

Mini Lemon Tarts

4.7 from 1655 votes

These mini lemon tarts feature a buttery, crisp pastry shell filled with a bright and tangy lemon curd. They are perfect for individual servings at parties or as a refreshing dessert.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Pastry

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice water

For the Lemon Curd

3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
1/4 cup unsalted butter, cut into small pieces

👨‍🍳Directions

1Make the pastry: In a food processor, pulse together flour, sugar, and salt.
2Add cold butter cubes and pulse until mixture resembles coarse crumbs.
3Add egg yolk and ice water, then pulse until dough just comes together.
4Turn dough onto a lightly floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
5Preheat oven to 375°F (190°C).
6On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
7Using a 3-inch round cutter, cut out 12 circles and press each into the cups of a mini muffin tin.
8Prick the bottoms with a fork, then line each with a small piece of parchment paper and fill with baking weights.
9Bake the tart shells for 12 minutes, until the edges are lightly golden.
10Remove the parchment and weights, then bake for another 3 to 5 minutes until the bottoms are dry and pale golden.
11Let cool completely in the tin on a wire rack.
12Make the lemon curd: In a small saucepan, whisk together eggs, sugar, lemon juice, and lemon zest.
13Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
14Do not let it boil.
15Remove the curd from heat and immediately whisk in the butter pieces until smooth.
16Strain the curd through a fine-mesh strainer into a bowl to remove any lumps.
17Let cool for 10 minutes, then spoon into the cooled tart shells.
18Refrigerate the tarts for at least 2 hours until the curd is set and firm.
19Serve chilled, optionally garnished with a dusting of powdered sugar or fresh berries.

🔧Equipment

12-cup mini muffin tin
Mixing bowls
Whisk
Rolling pin
Small saucepan
Fine-mesh strainer
Parchment paper
Baking weights or dry beans

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 80mg🧂Sodium: 95mg🌾Total Carbs: 26g🥦Dietary Fiber: 0g🍬Sugars: 16g🥩Protein: 4g

📝Notes

For best results, use fresh lemon juice and zest. The tart shells can be baked a day ahead and stored in an airtight container. Fill with curd just before serving to keep the pastry crisp.

Watch Video Of How Mini Lemon Tarts Works

These mini lemon tarts are a wonderful choice for any occasion because they are easy to make and always a hit with guests. I love that I can prepare them ahead of time and just pull them out when everyone is ready for dessert.

They work perfectly for family gatherings, holiday parties, or even just a simple weeknight treat. To store leftovers, keep them in a covered container in the refrigerator for up to three days.

You can serve them cold or let them sit at room temperature for a few minutes. If you want to reheat them, a few seconds in the microwave will warm the filling slightly, but I prefer them chilled.

For a pretty presentation, dust with powdered sugar or add a small berry on top. These tarts are simple, delicious, and always a good idea.

❓ Frequently Asked Questions About Mini Lemon Tarts

Q: How do I get my mini tarts to look so uniform?

The key to achieving perfectly uniform mini tarts is all about how carefully you assemble them – make sure your dough is rolled out evenly and that each cup gets an equal amount of filling before baking!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts