Description
Mini Lemon Tarts are bite-sized wonders with a buttery crust and creamy lemon curd filling, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons cold water
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Mix the flour, sugar, and salt in a bowl. Add butter and mix until coarse crumbs form. Add egg yolk and water, mix until dough forms.
- Roll the dough out to 1/4 inch thick. Cut into circles that fit your mini muffin tin and press into the tin. Prick the bottoms with a fork.
- Bake for 10-12 minutes or until lightly golden. Remove and cool completely.
- In a saucepan, combine lemon juice, zest, sugar, and salt. Heat until sugar dissolves.
- Whisk eggs in a separate bowl. Gradually add warm lemon mixture to eggs, then return to saucepan. Cook on low, stirring until thickened (8-10 minutes). Remove from heat, whisk in butter until smooth.
- Pour lemon curd into pre-baked tart shells, filling them almost to the top. Bake for 5-7 more minutes until filling is set. Let cool slightly before removing from the tin.
Notes
- Use fresh lemon juice for the best flavor.
- Don’t overbake the tart shells to avoid making them hard.
- Allow tarts to cool completely before serving so the filling sets properly.
- Leftover lemon curd can be used for other desserts or enjoyed on its own.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 15g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: mini lemon tarts, lemon curd tarts, bite-sized lemon tarts, lemon dessert tarts, homemade lemon tarts