Mini Lemon Tarts

Mini Lemon Tarts are bite-sized treats with a buttery crust and smooth, tangy lemon filling—perfect for parties, brunch, or anytime you’re craving a bright, zesty dessert.

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Course: Dessert

Cuisine: American

Keyword: Mini Lemon Tarts

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 210kcal

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.

Nutrition