These Mini Lemon Tarts are the perfect combination of sweet and tangy. The lemon curd filling is silky smooth and bursting with bright and zesty flavors. The buttery tart shell is the perfect complement to the tart filling!
If you love mini desserts you will also love these easy recipes Mini Donuts, Mini Brownie Bites, and Mini Blueberry Muffins. These are the perfect little bites for entertaining and dessert tables!
Lemon desserts are excellent for spring and summer entertaining! I love to make these Mini Lemon Tarts as they are so pretty and the perfect size and the best way to offer a sampling of mini desserts to your guests! They are amazing for a girls' tea time or shower party!
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Why You'll Love This Recipe
- These mini lemon tartlets have a perfect balance of sweet and tangy flavors! The lemon curd filling is silky smooth and the buttery tart shell is the perfect complement.
- This recipe is super easy to make! Even though you are making homemade lemon curd, using simple ingredients and frozen tartlet shells makes it a breeze to pull together! You can even make the easy lemon curd in advance to save even more time!
- These mini tarts are so versatile they work for any occasion, whether it's a fancy dinner party or a casual Spring brunch. They can be garnished in different ways to suit the event!
Ingredient Notes
- Egg yolks: The egg yolks in this recipe add richness and depth to the lemon curd filling. Be sure to use large egg yolks.
- Granulated sugar: The sugar in this recipe adds sweetness and helps to balance out the tartness of the lemon curd filling.
- Fresh lemon juice and zest: The fresh lemon juice and zest are the stars of the show in this recipe. Be sure to use freshly squeezed lemon juice for the best flavor avoid bottled juice from contrate as it will be too tart.
- Unsalted butter: The butter in this recipe adds richness and helps to thicken the lemon curd filling.
- Vanilla extract: The vanilla extract in this recipe adds a subtle sweetness and helps to round out the flavors of the lemon curd filling.
- Salt: just a pinch of salt in the filling brings all the flavors together and balances them.
- Frozen tart shells: Using frozen tart shells makes this recipe quick and easy. Feel free to use homemade pastry dough to make this tart recipe even more delicious, if you have the extra time!
- Optional garnishes: Add a dollop of whipped heavy cream or top with fresh berries.
How to Make Mini Lemon Tarts
- Combine sugar, egg yolks, and salt in a small saucepan on medium-low heat.
- Whisk until smooth.
- Add lemon juice.
- Whisk in lemon juice.
- Continue cooking until thickened.
- Add in cold butter.
- Incorporate butter with a rubber spatula until smooth and silky.
- Bake tart shells, and allow them to cool on a wire rack.
- Scoop lemon filling into shells and enjoy!
Frequently Asked Questions
How long does lemon tart keep?
Lemon tarts can be stored in the refrigerator for up to 3 days. Be sure to store them in an airtight container. The crust starts to get soggy after a couple of days so they are best eaten fresh!
Can you freeze mini lemon tarts?
Yes, you can freeze mini lemon tarts. Flash freeze them on a sheet pan and then wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 1 month.
Why is my lemon tart so runny?
There could be a few reasons. Your lemon curd filling may not have cooked long enough. Another reason could be that too much lemon juice was added making the filling liquidy. Be sure to follow the recipe carefully and cook the filling until it thickens and coats the back of a spoon.
Expert Tips
- Use freshly squeezed lemon juice and zest for the best flavor.
- To achieve a smooth and silky lemon curd, closely monitor it while cooking on medium or low heat. Stir constantly to prevent the mixture from curdling.
- If the lemon curd filling is too thick, add a splash of water to thin it out.
- Make sure that both the pastry and the lemon curd are completely cooled before assembling to prevent a mushy tart.
- If you prefer, you can make your own tart shells from scratch. However, using pre-made tart shells is a convenient option for this quick and easy recipe.
- If you prefer less filling, you may be able to make 2 to 3 additional tarts. I personally prefer mine with a generous amount of lemon curd!
- This recipe is best consumed on the day it is made, but it can be stored in an airtight container in the refrigerator without any toppings for 2-3 days.
Recipe Variations
- Add a layer of blueberries or fresh raspberries on top of the lemon curd filling for an extra burst of flavor.
- Swap out the lemon juice and zest for lime or orange for a fun twist on this classic recipe.
- Top the tarts with a dollop of whipped cream or a sprinkle of toasted coconut for added texture and flavor.
recipe substitutions
- If you don't have frozen tart shells, you can make your own pâte sablée or use a pre-made pie crust cut in rounds placed in a mini muffin pan or tart pans. You can also use a crust made with graham crackers or sugar cookie dough. Just bake and allow them to cool before adding the filling.
- If you have access to Meyer lemons, use those in place of regular lemons for an extra special treat!
- You can substitute the granulated sugar for honey or maple syrup for a healthier alternative.
- If you don't have unsalted butter, you can use salted butter but be sure to omit the pinch of salt in the recipe.
storage tips
- Store the lemon curd tartlets in an airtight container in the refrigerator for up to 3 days.
- If you want to freeze the tarts, wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 1 month.
More Easy Summer Fruity Desserts
Recipe
Easy Mini Lemon Tarts
These Mini Lemon Tarts are the perfect combination of sweet and tangy. The lemon curd filling is silky smooth and bursting with bright and zesty flavors. The buttery tart shell is the perfect complement to the tart filling!
Equipment
- citrus press
- zester
- Small saucepan
- whisk
- small baking sheet
Ingredients
- 5 egg yolks large
- ½ cup granulated sugar
- ¼ cup fresh lemon juice juice from 1 ½ small lemons
- 1 tablespoon lemon zest zest from 1 lemon
- 6 Tbs. unsalted butter ¾ stick
- pinch salt
- 1 teaspoon vanilla extract
- 9 frozen tart shells
- *optional garnishes: berries lemon slices, powdered sugar, and whipped cream.
Instructions
- Use a citrus press to juice the lemon. Then zest the lemon and set it aside.
- In a small saucepan, mix the egg yolks, sugar, and a pinch of salt.
- Whisk the mixture over medium heat for a minute or until the grains dissolve.
- Add the lemon juice and stir for another minute.
- Then, add the lemon zest and stir the mixture with a silicone spatula for 10 minutes over low heat until it thickens. Keep stirring to maintain a smooth texture.
- After thickening, remove the mixture from the heat and add butter and vanilla extract. Mix until the texture is silky and smooth.
- Allow the lemon curd filling to cool.
- While the filling is cooling, bake the pastry shells according to the package instructions and let them cool on a rack.
- Fill the cooled tart shells with the lemon curd filling using a medium cookie scoop or use about a tablespoon and a half. Serve at room temperature or chill for at least one hour for better results. Garnish with berries, powdered sugar, or whipped cream.
Notes
expert tips
- Use freshly squeezed lemon juice and zest for the best flavor.
- To achieve a smooth and silky lemon curd, closely monitor it while cooking on medium or low heat. Stir constantly to prevent the mixture from curdling.
- If the lemon curd filling is too thick, add a splash of water to thin it out.
- Make sure that both the pastry and the lemon curd are completely cooled before assembling to prevent a mushy tart.
- If you prefer, you can make your own tart shells from scratch. However, using pre-made tart shells is a convenient option for this quick and easy recipe.
- If you prefer less filling, you may be able to make 2 to 3 additional tarts. I personally prefer mine with a generous amount of lemon curd!
- This recipe is best consumed on the day it is made, but it can be stored in an airtight container in the refrigerator without any toppings for 2-3 days.
storage tips
- Store the mini lemon tarts in an airtight container in the refrigerator for up to 3 days.
- If you want to freeze the tarts, wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 1 month.
Nutrition
Calories: 212kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 131mgSodium: 46mgPotassium: 22mgFiber: 1gSugar: 12gVitamin A: 378IUVitamin C: 3mgCalcium: 17mgIron: 2mg
Tried this recipe?Let us know how it was!
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