Mini Lemon Tarts
Mini Lemon Tarts are zesty, sweet, and just absolutely adorable little treats! Impress everyone at Easter or any summertime soiree you have planned when you present these picture perfect tarts. Freshly made lemon curd filling fills homemade shells to make each bite-sized portion absolute bliss.
Mini Lemon Tarts
Guys, I think I may have just outdone myself with this one. To say that I’m obsessed with these mini lemon tarts is such an understatement! They’re easier to make (entirely from scratch) than you may think, have the most drool-worthy consistency, and just the right balance of tart lemon and sugary sweetness. Am I currently drooling? Possibly.
If you’re looking to really impress this Easter, this is the dessert recipe to present to your family! They’re also wonderful to serve at high tea parties with friends or any other bright and sunny occasion you have planned. Plus, you get the bonus excitement of being able to say, “yes, they’re homemade!” Crispy shells serve as the base to the most incredible homemade lemon curd filling.
The prep time for this recipe is just around 20 minutes, while the bake time is a quick 10-15 minutes. The only real time spent on this recipe is waiting for the little tarts to chill for about 2 hours. While the wait may seem impossibly long, your patience will be rewarded with the BEST bite! Between the crisp shells and creamy lemon curd, there’s so much to love about this simple recipe.
How to Make Mini Lemon Tarts
For the shells:
Prepare. Preheat oven to 350°F. Spray a 6×4-inch tartlet pan with cooking spray.
Make the dough. Beat together the butter, sugar, and vanilla until combined with a hand mixer. Fold in the flour with a spoon until a crumbly dough forms.
Bake the dough. Press the dough firmly all over the bottoms and sides of the pans. Bake for 10-15 minutes, or until golden. Allow the shells to cool for 15 minutes before removing from the pans.
For the lemon curd filling:
Create the curd. Whisk together the sugar, lemon zest, eggs, and juice over a double broiled on medium heat. Continue to whisk until the mixture begins to thicken. Keep in mind that it will continue to thicken as it cools.
Add butter and let cool. Remove the curd from the heat and whisk in the butter, a few cubes at a time, until melted and incorporated. Allow the curd filling to come to room temperature before you fill the tart shells with it.
Chill. Fill the tart shells and let them chill in the fridge for 2 hours prior to serving.
If you prefer a more flakey tart crust, you can use this easy pie crust recipe.
Tips for the Best Mini Lemon Tarts
- Use fresh lemon juice. You’ll need fresh lemons anyways for the zest. Be sure to only use freshly squeezed lemon juice for the very BEST flavor! Anything used from concentrate will not yield the same delicious results.
- Let the shells cool before filling. This is so important! The little tart shells need to be cooled to room temperature before you add the lemon curd to them. It’ll take at least 15 minutes to totally cool, maybe even a little longer.
- Garnish to your heart’s desire. With treats this cute, I recommend garnishing them to really send them over the top. Some of my favorite toppings include edible flowers and lemon slices for that perfect springtime flair!
- Don’t skip the chilling step. The final step is the hardest, because it means you have to be patient and wait. But those 2 hours of chill time in the fridge are SO important to create the right temperature and consistency.
Spring into the sunny season with more of my favorite dessert recipes!
Get the Recipe: Mini Lemon Tarts Recipe
For the shells
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
Lemon curd filling
- 3 large eggs
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon zest
- ⅓ cup lemon juice
- ½ cup unsalted butter
- 6 Tartlet pans
For the shells
- Preheat oven to 350°F and prepare 6, 4-inch tartlet pans with cooking spray. Set aside.
- In a large mixing bowl with a hand mixer, beat the butter, sugar, and vanilla extract until completely combined. Add the flour and fold in with a spoon until completely combined and a crumbly dough forms.
- Firmly press the dough evenly over the bottom and along the sides of the pans. Trim off any excess.
- Bake for 10-15 minutes or until the crust begins to turn golden. Cool for at least 15 minutes before removing the shells from the pans.
For the lemon curd filling
- Over a double broiler on medium heat, whisk together the sugar, lemon zest, eggs, and lemon juice. Whisk constantly until the mixture becomes thick (could be about 10-15 minutes). The mixture will thicken more once cool.
- Remove from heat and immediately start adding the butter, cut into cubes a few cubes at a time, and whisk until the butter is melted and completely incorporated. Allow the filing to cool to room temperature before filling the tart shells.
- Fill the tart shells with the lemon filling, then refrigerate for at least 2 hours before serving.