Mini lemon tarts feature a buttery, sweet shortcrust pastry and a zesty, vibrant lemon curd filling. They are unbelievably bright and the perfect hand-held dessert to make for spring or summer!
These mini lemon tarts are simple yet stunning hand-held desserts that are the perfect way to brighten your day! The sweet tart crust is thick, buttery, and the perfect vessel for the silky smooth lemon curd filling.
If you've never made homemade lemon curd, I assure you it's so much better than anything store-bought. It's also much cheaper and easy to make with just 10 minutes and 4 simple ingredients. And if you're like me, you will want to add it to just about any dessert you can think of!
WHAT YOU NEED TO MAKE MINI LEMON TARTS
Mini tart pan: The easiest way I've found to make mini tarts is with mini tart pans. I used these 4-inch mini tart pans and made 8 mini lemon tarts with this recipe. You can also use mini perforated tart rings or a regular muffin pan to make the shells.
MINI TARTLET SHELLS
- Flour: All-purpose
- Powdered sugar
- Salt
- Butter: Cold, unsalted, cut into small cubes
- Egg: Cold and straight from the fridge
LEMON CURD
- Lemon juice
- Butter
- Eggs
- Egg yolks
- Granulated sugar
HOW TO MAKE MINI LEMON TARTS
MAKE THE MINI TARTLET SHELLS
MAKE THE DOUGH
In the bowl of a food processor, mix the flour, powdered sugar, and salt. Add the cubes of cold unsalted butter and pulse until the mixture is evenly coated with small pieces of butter.
Add the cold egg and pulse for about 30 seconds, or until the dough comes together.
Gather up the dough and shape it into a flat disc. Lightly sprinkle both sides with flour and place it between two sheets of parchment paper. Roll the dough out between the parchment paper to an even thickness, about ¼-⅛" thick. Then place it in the fridge for at least 1 hour (up to 3 days) to chill and rest the dough.
SHAPE AND BAKE THE DOUGH
Take the dough out of the fridge and use a round cookie cutter to cut circles out of the dough. Gather up the scraps and re-roll them between sheets of parchment paper. Continue to cut out circles and re-roll the scraps between sheets of parchment paper until all of the dough is used.
Once you have all of the dough cut into circles, gently roll each out to a ⅛" thick circle slightly larger than your mini tart pan. Press the dough circles into your mini tart pan and trim the edges. Use a fork to poke several holes in the bottom of the dough.
Arrange the mini tart shells on a baking sheet and cover each with a piece of parchment paper and a piece of aluminum foil. Fill the foil with pie weights or dried beans.
The parchment paper keeps the foil from sticking to the dough and the foil helps hold the shape of the dough. Place the sheet in your freezer to freeze the shells for about 15 minutes while your oven preheats.
Set your oven rack to the center position and preheat your oven to 400°F.
Take the baking sheet out of the freezer and bake the shells in the preheated oven for 8 minutes. Then remove the weights, foil, and parchment paper, and continue to bake the shells for another 8 minutes. They should be cooked and light golden brown on the bottom.
MAKE THE LEMON CURD
There are a few different ways lemon curd can be made. My favorite method that I almost always use is the stovetop method. It's quick, easy, and produces a silky smooth lemon curd. My second favorite method is using a double-boiler. It's just as easy and the curd is just as silky smooth, the only downside is it takes longer and requires constant whisking for about 10-15 minutes.
Stovetop Method:
Add butter and fresh-squeezed lemon juice to a medium saucepan. Place over medium-low heat to melt the butter. Meanwhile, vigorously whisk the eggs, egg yolks, and granulated sugar in a large bowl until well combined and light, pale yellow in color.
Slowly pour the warm melted butter and lemon juice into the bowl, whisking constantly as you do. Then, pour everything back into the saucepan and place the pan over medium-low heat. Cook, whisking occasionally, until thick. Remove from heat and strain the lemon curd through a sieve into a bowl.
Double-boiler:
Bring about 1-2 inches of water to a gentle simmer in a medium saucepan. In a heatproof bowl, vigorously whisk the eggs, egg yolks, and granulated sugar until well combined and light, pale yellow in color. Mix in the fresh-squeezed lemon juice.
Place the bowl over the pot of simmering water. It should fit over the top of the pot without the bottom of the bowl touching the water. Whisk the mixture constantly until the lemon curd starts to thicken and the temperature reaches 175°F. This will take about 10-15 minutes. Take the pan off the heat and whisk in the butter until melted. Strain the lemon curd through a sieve and into a bowl.
ASSEMBLE AND BAKE
Pour the lemon curd into the baked mini tart shells.
Preheat your oven to 350°F. Bake the mini lemon tarts for 10 minutes. Remove from the oven and let cool.
Garnish with whipped cream, fresh berries, or as desired.
More Lemon Desserts:
Mini Lemon Tarts
Equipment
- 8 mini tart pans*
Ingredients
Tartlet Shells:
- 1 and ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt*
- ½ cup unsalted butter, cold and cut into small pieces
- 1 large egg, cold
Lemon Curd:
- ½ cup fresh-squeezed lemon juice
- 6 tablespoons butter, salted or unsalted is fine
- 3 large eggs
- 3 large egg yolks
- 1 cup granulated sugar
Instructions
Make the Dough for the Tartlet Shells:
- In the bowl of a food processor, add the flour, powdered sugar, and salt. Pulse to combine. Add the cold butter pieces and pulse until the mixture is evenly coated with small chunks of butter. Add the cold egg and pulse for about 30 seconds or until the dough comes together.
- Gather up the dough and shape it into a flat disc. Lightly sprinkle both sides with flour and place it between two sheets of parchment paper. Roll the dough out between the parchment paper to an even thickness, about ¼-⅛" thick. Then place it in the fridge for at least 1 hour (up to 3 days) to chill and rest the dough.
Shape and Bake the Tartlet Shells:
- Take the dough out of the fridge and use a round cookie cutter to cut circles out of the dough. Gather up the scraps and re-roll them between sheets of parchment paper. Continue to cut out circles and re-roll the scraps between sheets of parchment paper until all of the dough is used.
- Once you have all of the dough cut into circles, gently roll each out to a ⅛" thick circle slightly larger than your mini tart pan. Press the dough circles into your mini tart pan and trim the edges. Use a fork to poke several holes in the bottom of the dough.
- Arrange the mini tart shells on a baking sheet and cover each with a piece of parchment paper and a piece of aluminum foil. Fill the foil with pie weights or dried beans.
- Set the sheet in your freezer to freeze the dough for at least 15 minutes while your oven preheats.
- Set your oven rack to the middle position and preheat your oven to 400°F
- Take the baking sheet out of the freezer and bake the shells in the preheated oven for 8 minutes. Then remove the weights, foil, and parchment paper, and continue to bake the shells for another 8 minutes. They should be cooked and light golden brown on the bottom.
- Set the tartlet shells aside and lower your oven temperature to 350°F.
Make the Lemon Curd:
- Add butter and fresh-squeezed lemon juice to a medium saucepan. Place over medium-low heat to melt the butter. Meanwhile, vigorously whisk the eggs, egg yolks, and granulated sugar in a large bowl until well combined and light, pale yellow in color.
- Slowly pour the warm melted butter and lemon juice into the bowl, whisking constantly as you do. Then, pour everything back into the saucepan and place the pan over medium-low heat. Cook, whisking occasionally, until thick. Remove from heat and strain the lemon curd through a sieve into a bowl.
- Add the lemon curd to the baked mini tart shells and bake in the center rack of your 350°F oven for 10 minutes.
- Allow to cool before serving and garnish with whipped cream, fresh berries, or as desired. Store in the fridge for 1 week.
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