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
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