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Mini Lemon Tarts

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Mini Lemon Tarts are delightful bite-sized desserts with a buttery crust and tangy lemon curd filling, perfect for parties or afternoon tea.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1–2 tablespoons ice water
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
  3. Add ice water, one tablespoon at a time, until dough begins to come together.
  4. Press dough into mini tart pans or a mini muffin tin. Prick bottoms with a fork and chill for 15 minutes.
  5. Bake crusts for 15 minutes or until lightly golden. Let cool.
  6. In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs over medium heat.
  7. Stir constantly until mixture thickens, about 5–7 minutes. Remove from heat and whisk in butter until smooth.
  8. Let the lemon curd cool slightly, then spoon into cooled tart shells.
  9. Chill tarts for at least 1 hour before serving.

Notes

  • You can make the lemon curd ahead of time and store in the fridge for up to a week.
  • Top with fresh berries or whipped cream for extra flair.
  • Use store-bought tart shells to save time.

Nutrition

Keywords: mini lemon tarts, lemon curd tarts, easy tart recipe, bite-size dessert

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