Short Description

These Mini Lemon Tarts are delicate and zesty pastries featuring a crisp, buttery crust filled with a bright, velvety lemon curd. Perfectly sized for individual servings, they blend tangy citrus flavor with a melt-in-your-mouth texture.

Why You’ll Love This Recipe

Perfect balance of flavors: The tartness of freshly squeezed lemon juice is tempered by just the right amount of sweetness.
Elegant presentation: Individually portioned, they make an impressive dessert for gatherings or afternoon tea.
Versatile and customizable: You can adjust the level of sweetness, swap crust styles, or garnish creatively.
Make-ahead convenience: Can be made ahead of time and stored until ready to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Mini Tart Shells:
- All‑purpose flour
- Unsalted butter (cold, cubed)
- Granulated sugar
- A pinch of salt
- Ice water
For the Lemon Filling (Lemon Curd):
- Fresh lemon juice
- Lemon zest
- Large eggs or egg yolks
- Granulated sugar
- Unsalted butter

Directions

Prepare the dough: In a bowl, combine flour, sugar, and salt. Cut the cold, cubed butter into the mixture until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Shape and blind‑bake shells: Roll out the dough and fit into mini tart pans or a mini muffin tin. Prick the bottoms with a fork. Line with parchment paper or foil, fill with pie weights or dried beans, and bake in a preheated oven (around 180 °C / 350 °F) for about 10–12 minutes. Remove weights and bake a few minutes more until lightly golden. Let cool completely.
Make the lemon curd: In a saucepan over medium-low heat, whisk together lemon juice, zest, sugar, and eggs (or yolks). Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 5–7 minutes). Remove from heat and immediately whisk in butter until smooth.
Assemble the tarts: Pour the warm lemon curd into the cooled tart shells. Smooth the tops if needed.
Chill and set: Allow tarts to cool briefly at room temperature, then chill in the refrigerator for at least 1 hour to set the curd.
Serve: Optionally, garnish with a light dusting of powdered sugar, a thin lemon slice, or fresh berries before serving.

Servings and Timing

Servings: Makes approximately 12 mini lemon tarts (depending on tart size).
Preparation Time: About 20–30 minutes hands‑on (including dough mixing and curd cooking).
Chill / Bake Time: 30 minutes chilling (dough) + 10–15 minutes baking (shells) + 1 hour chilling (filled tarts).
Total Time: Approximately 2 hours.

Variations

Crust Alternatives: Use a graham cracker crust by combining crushed graham crackers, melted butter, and a bit of sugar. Press into mini tart tins and bake briefly before filling.
Flavor Twists: Substitute part of the lemon juice with lime or orange for a citrus blend. Add a teaspoon of finely grated ginger or a drop of vanilla extract for a subtle flavor boost.
Topping Options: Pipe whipped cream or dollop mascarpone on top. Add a sprig of mint or candied citrus peel for decoration.
Make It Gluten‑Free: Substitute the all‑purpose flour in the crust with a gluten‑free flour blend.

Storage / Reheating

Storage: Store the mini lemon tarts in an airtight container in the refrigerator for up to 3–4 days.
Freezing: You can freeze unbaked tart shells. Thaw and fill, then bake and chill as directed. Alternatively, fully assembled tarts can be frozen; defrost overnight in the refrigerator before serving.
Reheating: These tarts are best served chilled. If you prefer a slightly warmer curd, let them sit at room temperature for 10–15 minutes before serving.

FAQs

1. How can I prevent the crust from getting soggy?

Blind‑bake the tart shells fully until they are light golden, and allow them to cool before filling with lemon curd.

2. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice offers the best flavor, but bottled juice can work in a pinch. Just ensure it’s 100% lemon juice without added sugar.

3. My curd is too thin—what do I do?

Cook it a bit longer over low heat until it thickens and coats the back of a spoon, but don’t overcook or the eggs may scramble.

4. Can I make the lemon curd ahead of time?

Yes, you can make the curd a day in advance and store it in an airtight container in the refrigerator. Re‑warm gently before filling.

5. Why did my curd crack?

Overheating can cause curd to curdle or crack. Cook gently and stir constantly. If cracks appear, strain the curd to smooth it before using.

6. Can I substitute egg whites for whole eggs?

Yes, using only yolks will yield a richer, creamier curd, while using whole eggs makes it lighter. Both work well.

7. Can I sweeten the curd more or less?

Absolutely. Adjust the sugar amount to match your preference for sweetness or tartness.

8. What size tart tins should I use?

Mini tart tins typically range from 2.5 to 3 inches (6 to 7.5 cm) in diameter. Choose based on your preferred serving size.

9. Can I use this recipe to make a full‑size tart?

Yes—you’d simply scale up the dough and lemon curd proportionally and bake in a larger tart pan.

10. My crust shrank while baking—how can I fix that?

Chill the formed dough in the tart tins before baking, and avoid stretching it when placing in the pan. Using pie weights helps maintain shape.

Conclusion

Mini Lemon Tarts are a charming dessert that marries a crisp buttery shell with a vibrant, creamy lemon filling. With their appealing presentation and bright flavor, they’re perfect for special occasions or a delightful everyday treat. Their versatility and simplicity make them a must‑have recipe in your collection—enjoy the sunshine in every bite!

Mini Lemon Tarts