Why You’ll Love This Recipe
These mini lemon tarts are a perfect combination of zesty lemon and a rich, crumbly crust. The smooth and creamy lemon curd filling is both sweet and tart, creating a delightful contrast with the buttery, golden crust. The bite-sized nature of these tarts makes them easy to serve and enjoy, whether you’re entertaining guests or indulging in a personal treat. Plus, they’re simple to make and can be prepared in advance, allowing you to save time and effort on the day of your event.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup granulated sugar
- 1 egg yolk
- 1-2 tbsp cold water (as needed)
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, cubed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again until combined. Slowly add cold water, 1 tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Roll the dough out to about 1/8 inch thick and cut into circles that fit into the cups of a mini muffin tin.
- Gently press the dough into the muffin tin and trim any excess dough around the edges.
- Blind-bake the tart shells by placing a piece of parchment paper over the dough and adding pie weights or dried beans. Bake for 8-10 minutes until the edges are lightly golden.
- While the tart shells are cooling, make the lemon filling. In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs over medium heat. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and whisk in the heavy cream and butter until smooth and creamy.
- Pour the lemon filling into the cooled tart shells, filling each about 2/3 full.
- Bake the filled tarts for an additional 10-12 minutes, or until the filling is just set.
- Allow the tarts to cool completely in the tin before transferring them to a serving platter.
Servings and Timing
- Servings: 12 mini tarts
- Prep time: 20 minutes
- Cook time: 20-25 minutes
- Total time: 45-50 minutes (plus cooling time)
Variations
- Fruit Toppings: Add fresh fruit like berries or mint leaves on top of the lemon filling for extra color and flavor.
- Flavored Crusts: Add a touch of vanilla extract, almond extract, or coconut flakes to the crust for added flavor.
- Meringue Topping: For a more classic lemon meringue experience, pipe some meringue on top of the lemon filling and bake it briefly until golden brown.
- Gluten-Free Crust: For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend to make the tart crust.
Storage/Reheating
- Storage: Store any leftover mini lemon tarts in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly, but they’ll still taste great!
- Freezing: These tarts freeze well before the filling is added. To freeze, bake the tart shells, cool them completely, then store them in a freezer-safe container for up to 1 month. When ready to serve, thaw and add the lemon filling before baking.
- Reheating: If you prefer to serve them warm, reheat the filled tarts in the oven at 300°F (150°C) for about 5-7 minutes.
FAQs
Can I make these tarts ahead of time?
Yes! You can prepare the tart shells and lemon filling ahead of time. Simply store the shells and filling separately in the fridge and assemble the tarts before baking them for the final step.
Can I use store-bought tart shells?
Yes, if you’re short on time, you can use pre-made tart shells. Just be sure to bake them according to the package instructions before adding the lemon filling.
Can I use bottled lemon juice instead of fresh lemons?
For the best flavor, fresh lemon juice is recommended, but you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice and free of preservatives.
Can I substitute the heavy cream in the lemon filling?
If you prefer a lighter version, you can use half-and-half or whole milk instead of heavy cream. The filling may be a little less rich but still delicious.
Can I freeze the tarts?
Yes, you can freeze the tart shells before adding the filling. After baking and cooling the shells, store them in an airtight container in the freezer. Add the lemon filling and bake them fresh when you’re ready to serve.
How do I prevent the lemon curd from curdling while cooking?
To prevent curdling, cook the lemon curd on medium-low heat, stirring constantly. If you’re worried, you can also temper the eggs by gradually whisking a small amount of the hot lemon mixture into the eggs before adding them back to the saucepan.
How do I make sure the crust doesn’t get soggy?
Blind baking the tart shells before adding the lemon filling helps prevent the crust from becoming soggy. Be sure to fully bake the shells before adding the filling.
Can I make these tarts in a different-sized pan?
Yes, you can use a standard tart pan or any other small baking dish. Just be sure to adjust the baking times according to the size of the pan.
Can I add a layer of chocolate in the crust?
Yes, you can spread a thin layer of melted chocolate inside the baked crust before adding the lemon filling for a delicious chocolate-lemon combination.
How can I make the filling thicker?
If you prefer a thicker lemon filling, you can add a tablespoon of cornstarch to the lemon mixture while it’s cooking, whisking constantly until it thickens to your desired consistency.
Conclusion
Mini Lemon Tarts are the perfect combination of bright, citrusy flavor and a buttery, flaky crust. They’re easy to make, endlessly customizable, and guaranteed to impress your guests. Whether served as a refreshing summer dessert or a sweet treat year-round, these tarts are sure to become a favorite in your baking repertoire.
Print
Mini Lemon Tarts
- Total Time: 45-50 minutes (plus cooling time)
- Yield: 12 mini tarts
- Diet: Vegetarian
Description
Mini Lemon Tarts combine a tangy lemon filling with a buttery, flaky crust, creating the perfect bite-sized dessert for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup granulated sugar
- 1 egg yolk
- 1–2 tbsp cold water (as needed)
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, cubed
Instructions
Preheat the oven to 375°F (190°C).
- In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again until combined. Slowly add cold water, 1 tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Roll the dough out to about 1/8 inch thick and cut into circles that fit into the cups of a mini muffin tin.
- Gently press the dough into the muffin tin and trim any excess dough around the edges.
- Blind-bake the tart shells by placing a piece of parchment paper over the dough and adding pie weights or dried beans. Bake for 8-10 minutes until the edges are lightly golden.
- While the tart shells are cooling, make the lemon filling. In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs over medium heat. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and whisk in the heavy cream and butter until smooth and creamy.
- Pour the lemon filling into the cooled tart shells, filling each about 2/3 full.
- Bake the filled tarts for an additional 10-12 minutes, or until the filling is just set.
- Allow the tarts to cool completely in the tin before transferring them to a serving platter.
Notes
- For a no-bake version, skip baking the tart shells and refrigerate the mini cheesecakes directly after assembling. The crust will firm up naturally in the fridge.
- For a gluten-free option, use gluten-free graham crackers for the crust.
- For a more intense lemon flavor, add a dollop of lemon curd on top of each cheesecake.
- These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 220
- Sugar: 19g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
