There’s something about lemon desserts that just screams sunshine in every bite.
I made these Mini Lemon Tarts when my friend dropped by unannounced, and let me tell you—they disappeared before the coffee even finished brewing.
These little tarts are buttery, tangy, and just sweet enough to keep you reaching for another.
They come together with pantry basics—no special tart pans, no mixers, no stress.
If you’ve got a bowl, a whisk, and a muffin tin, you’re good to go.
What Are Mini Lemon Tarts?
Mini lemon tarts are bite-sized desserts made with a shortbread crust and a bright, zesty lemon filling.
Think of them as individual lemon tarts that pack all the flavor of a classic lemon tart into a personal-sized treat.
They’re a hit at potlucks, picnics, brunches, or just a Tuesday afternoon when you need a pick-me-up.
How To Make Mini Lemon Tarts?
Recipe Overview
Mini Lemon Tarts are buttery shortbread tartlets filled with a sweet and tangy lemon filling made with fresh lemon juice, lemon zest, and eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 12 tarts
- Calories: Approx. 210 per tart
Equipment You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin or tartlet pan
- Zester or fine grater
- Citrus juicer (optional)
Ingredients
Shortbread Crust:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup white sugar
- ½ teaspoon kosher salt
Lemon Filling:
- 1 cup white sugar
- ⅓ cup freshly squeezed lemon juice
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon zest
Ingredient Notes
1. Butter: Make sure it’s softened so it blends into the flour easily for a tender crust.
2. Lemon Juice: Fresh is best. Bottled juice won’t give you that bright flavor.
3. Lemon Zest: Adds intense lemon aroma—don’t skip it!
4. Flour: Use regular all-purpose flour for both the crust and filling.
5. Eggs: Room temperature helps them mix better with the sugar and lemon juice.
Instructions
Step 1: Make the crust
Preheat your oven to 350°F (175°C). In a bowl, cream together the butter, sugar, and salt until smooth. Add flour and mix until a soft dough forms.
Step 2: Press into pans
Divide the dough evenly into a greased muffin tin. Use your fingers to press it into the bottom and slightly up the sides to form a little cup.
Step 3: Bake the crusts
Bake for 10–12 minutes until lightly golden. They don’t need to be fully baked yet—just set.
Step 4: Make the filling
In a clean bowl, whisk the sugar, lemon juice, eggs, flour, and lemon zest until smooth. No need for a mixer—just a good whisking will do.
Step 5: Fill and bake again
Pour the lemon filling into each crust cup. Bake for another 12–15 minutes, or until the centre is just set and doesn’t jiggle.
Step 6: Cool and serve
Let them cool in the pan for 10 minutes before gently removing. Cool completely before serving. Dust with powdered sugar or top with a few berries if you like.
Nutrition Facts (Per Tart – Approximate)
- Calories: 210
- Fat: 11g
- Carbohydrates: 26g
- Protein: 3g
- Sugar: 15g
- Fiber: <1g
Why You Will Love This Mini Lemon Tarts Recipe?
1. No mixer or tart pans needed
2. Fresh lemon flavor in every bite
3. Buttery shortbread that melts in your mouth
4. Perfect for parties, brunch, or tea time
5. Easy to make ahead and freezer-friendly
How to Store Mini Lemon Tarts
Place cooled tarts in an airtight container and store in the refrigerator for up to 4 days. Line the layers with parchment paper if stacking.
Can You Freeze Mini Lemon Tarts?
Yes! First, freeze fully cooled tarts on a tray, then transfer to a zip-top freezer bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before serving.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled will work in a pinch.
How do I zest a lemon without a zester?
Use the fine side of a box grater or a vegetable peeler (just avoid the bitter white part).
Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour mix in place of all-purpose flour.
Can I make this with lemon curd instead of the filling?
Yes—bake the crusts, cool them, and then spoon store-bought or homemade lemon curd into each shell.
Conclusion
These Mini Lemon Tarts are everything I love in a dessert—easy, quick, and packed with bright, happy flavors.
Whether baking for guests or just for yourself (no judgment here!), these little lemon tartlets are a sweet way to treat yourself.
If you try them, I’d love to hear what you think. Share your twist or ask any questions in the comments below—I always enjoy hearing from fellow home bakers!
Mini Lemon Tarts
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin or tartlet pan
- Zester or fine grater
- Citrus juicer (optional)
Ingredients
Shortbread Crust:
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup white sugar
- ½ teaspoon kosher salt
Lemon Filling:
- 1 cup white sugar
- ⅓ cup freshly squeezed lemon juice
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon zest
Instructions
Step 1: Make the crust
- Preheat your oven to 350°F (175°C). In a bowl, cream together the butter, sugar, and salt until smooth. Add flour and mix until a soft dough forms.
Step 2: Press into pans
- Divide the dough evenly into a greased muffin tin. Use your fingers to press it into the bottom and slightly up the sides to form a little cup.
Step 3: Bake the crusts
- Bake for 10–12 minutes until lightly golden. They don’t need to be fully baked yet—just set.
Step 4: Make the filling
- In a clean bowl, whisk the sugar, lemon juice, eggs, flour, and lemon zest until smooth. No need for a mixer—just a good whisking will do.
Step 5: Fill and bake again
- Pour the lemon filling into each crust cup. Bake for another 12–15 minutes, or until the center is just set and doesn’t jiggle.
Step 6: Cool and serve
- Let them cool in the pan for 10 minutes before gently removing. Cool completely before serving. Dust with powdered sugar or top with a few berries if you like.
