There’s just something about Mini Lemon Tarts that feels like sunshine in dessert form. 🍋 Whether you’re hosting a bridal shower, celebrating spring, or just need a refreshing bite-sized sweet, these tarts are a go-to favorite. Each one features a crisp, buttery shortbread crust filled with velvety lemon curd that’s both tangy and sweet. They’re dainty, they’re delicious, and they always disappear fast.
Looking for more citrusy treats? You’ll love my Lemon Cream Cheese Bars and No-Bake Lemon Icebox Pie!
Ingredients:
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
For the Lemon Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 1/4 cup all-purpose flour
Instructions:
1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
2. Make the crust: In a bowl, cream butter and powdered sugar together until fluffy. Add salt and flour; mix until dough forms.
3. Press dough into the bottoms and up the sides of each mini muffin cup to form small shells.
4. Bake crusts for 10–12 minutes or until just lightly golden. Remove and cool slightly.
5. Make lemon filling: In a medium bowl, whisk together eggs, sugar, lemon juice, zest, and flour until smooth.
6. Pour filling into the baked tart shells until just below the rim.
7. Bake again for 10–12 minutes, or until the centers are just set.
8. Cool in pan for 10 minutes, then gently remove to a rack. Chill for 1 hour before serving.
Mini Lemon Tarts with Buttery Shortbread Crust
Ingredients
For the Shortbread Crust:
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
For the Lemon Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice about 3 lemons
- 1 tbsp lemon zest
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
- Make the crust: In a bowl, cream butter and powdered sugar together until fluffy. Add salt and flour; mix until dough forms.
- Press dough into the bottoms and up the sides of each mini muffin cup to form small shells.
- Bake crusts for 10–12 minutes or until just lightly golden. Remove and cool slightly.
- Make lemon filling: In a medium bowl, whisk together eggs, sugar, lemon juice, zest, and flour until smooth.
- Pour filling into the baked tart shells until just below the rim.
- Bake again for 10–12 minutes, or until the centers are just set.
- Cool in pan for 10 minutes, then gently remove to a rack. Chill for 1 hour before serving.
Notes
- For easy tart removal, use a thin knife around the edges.
- You can make the lemon curd a day ahead.
Serving and Presentation Tips:
Dust with powdered sugar and garnish with a tiny mint leaf or raspberry. Perfect on tiered trays for showers, brunches, or tea parties. Pack them in cute boxes for edible gifts!
FAQ:
Can I freeze mini lemon tarts? Yes! Freeze them in an airtight container. Thaw in the fridge overnight and dust with powdered sugar before serving.
Why use fresh lemon juice? Fresh juice gives a brighter, more natural citrus flavor compared to bottled.
How do I keep the crust from puffing up? Use a fork to prick the base before baking, or gently press down the centers as they cool.
Storage:
Refrigerate leftovers in a sealed container for up to 5 days. Freeze for up to 2 months, thawing in the fridge before serving.
Can’t wait to see your mini lemon tart creations! Tag me on Instagram or drop a comment below if you try this recipe. 💛
One Comment