Go Back Email Link
+ servings
mini lemon tarts

Mini Lemon Tarts

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!
4.72 from 25 votes
Print Pin
Prep Time: 30 minutes
Cook Time: 26 minutes
Total Time: 56 minutes
Servings: 8 mini tarts

Equipment

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.

Notes

I used these 4-inch mini tart pans and made 8 mini lemon tarts. The mini tart pans are the easiest option, but you can also use mini perforated tart rings or a regular 12-count muffin pan. 
*For the salt in the tart dough, reduce to ¼ teaspoon if your butter is salted. 
 

Nutrition

Serving: 1mini tart | Calories: 452kcal | Carbohydrates: 52g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 254mg | Potassium: 89mg | Fiber: 1g | Sugar: 33g | Vitamin A: 850IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg