Mini Lemon Tarts Recipe
Tangy, creamy mini lemon tarts recipe with buttery pastry shells. Perfect bite-sized desserts for parties, tea time, or family gatherings.
Print Pin Servings: 12 mini tarts
Calories: 160kcal
Cost: $6
Equipment
- 1 Mini tart pans 4-inch fluted pans with removable bottoms, non-stick preferred for easy release
- 1 Pastry cutter For cutting cold butter into flour (two knives can substitute)
- 1 Rolling Pin Marble or wooden for even pastry thickness
- 1 Fine-mesh sieve To strain lemon curd for silky smooth texture
- 1 Rubber spatula Heat-resistant, prevents scratching when stirring curd
- 1 Wire cooling racks Ensures proper air circulation when cooling shells and tarts
Ingredients
Tart Shells
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter cold & cubed
- 0.25 cup powdered sugar
- 1 large egg yolk
- 2–3 tablespoon cold water
- 0.25 teaspoon salt
Lemon Filling
- 3 large eggs
- 0.5 cup fresh lemon juice ≈3 lemons
- 0.33 cup granulated sugar
- 3 tablespoon unsalted butter
- 2 tablespoon lemon zest
- 2 tablespoon cornstarch
- 1 pinch salt
Optional Toppings
- Powdered sugar for dusting
- Fresh berries
- Whipped cream
- Mint leaves
Instructions
- Mix flour, sugar, salt; cut in butter; add yolk & water; chill 30 mins.
- Roll dough thin, cut circles, press into pans.
- Line with parchment & weights, bake 12 mins + 5–8 mins until golden.
- Whisk eggs, lemon juice, sugar, cornstarch; cook until thickened.
- Remove heat, stir in butter & zest, strain, cool.
- Fill cooled shells with curd, smooth tops, chill 2 hrs.
- Unmold, dust sugar, garnish as desired.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 50g | Calories: 160kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 65mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg