Mini Lemon Tarts
These Mini Lemon Tarts are bite-sized bursts of citrus sunshine with a creamy lemon filling and buttery crust—perfect for any occasion!
Print Pin Servings: 12 mini tarts
Calories: 210kcal
Cost: $8–10 USD
Equipment
- Mini tart pans Or mini muffin tin
- Fine-mesh strainer For silky smooth lemon curd
- Microplane/zester For fine, even zest
- Digital kitchen scale For accurate baking measurements
- Rolling pin French-style gives best control
- Pastry brush Optional, for egg wash
- Pie weights/beans For blind baking
Ingredients
Mini Tart Shells
- 1 ¼ cups All-purpose flour
- ½ cup Unsalted butter Cold and cubed
- ⅓ cup Powdered sugar
- 1 Large egg yolk
- 1–2 tablespoon Ice water Add gradually
- ⅛ teaspoon Salt
Lemon Filling
- 3 Large eggs
- ½ cup Fresh lemon juice
- 1 tablespoon Lemon zest
- ½ cup Granulated sugar
- 4 tablespoon Unsalted butter Add 1 tablespoon cold at end
- 2 tablespoon Heavy cream
- pinch Salt
Instructions
- Make and chill dough
- Roll and cut tart shells
- Blind bake with weights
- Cook lemon curd
- Add cold butter to curd
- Strain for smooth texture
- Fill shells and bake
- Chill before serving
Notes
For a perfect texture, don’t skip the straining step. These tarts are best served chilled and can be garnished with berries or powdered sugar.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 60mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.8mg