Mini Lemon Tarts Recipe: Easy, Cute & Tangy Bite-Sized Desserts for Any Occasion
You know those days when you just need a little something sweet, but you don’t want to commit to a huge slice of cake? That’s where mini lemon tarts come in. These cute small desserts are the perfect bite-sized treat—light, tangy, and just sweet enough to hit the spot. They’re one of my go-to mini dessert recipes because they look fancy, taste amazing, and (best of all) are way easier than they look.
As a mom of three, I don’t always have time for complicated baking projects. But this lemon tartlets recipe? It’s totally doable. The easy tart filling comes together in minutes, and the crisp, buttery crust can be homemade or store-bought—no judgment here. Whether you’re making mini tarts for a party, a special occasion, or just a Tuesday night pick-me-up, this simple tart recipe is a winner every time.
Plus, there’s just something fun about mini sweets for parties. They make you feel like you’re at a fancy brunch instead of standing in your kitchen, surrounded by dishes, while your toddler tries to climb onto the counter. So, if you’re looking for a quick dessert that feels special but won’t leave you stressed, grab some lemons and let’s make the best mini lemon tarts ever.
What You’ll Need
For the tart shells (if making from scratch—store-bought is fine too!)
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2 tbsp ice-cold water
Step 1: Make the Tart Shells
If you’re short on time, grab some pre-made mini tart shells from the store and skip this part. No shame in the shortcut game. But if you want that homemade, buttery goodness, here’s how:
- In a food processor (or a bowl if you’re using your hands), mix the flour, butter, and powdered sugar until it looks like tiny crumbs.
- Add the egg yolk and ice water, then mix until the dough just comes together. Don’t overwork it!
- Wrap the dough in plastic wrap and pop it in the fridge for 30 minutes.
- Roll it out on a floured surface and cut out small circles. Press them into a mini muffin tin.
- Bake at 350°F (175°C) for about 12–15 minutes, or until lightly golden.
- Let them cool before adding the lemon curd (because hot curd + hot crust = a mess).
Step 2: Make the Lemon Curd
Check out the lemon curd recipe here: Lemon Curd
Step 3: Fill & Chill
- Spoon the warm lemon curd into the tart shells.
- Pop them in the fridge for at least an hour so the flavors can settle.
- Right before serving, add a little powdered sugar, a swirl of whipped cream, or even a few fresh berries if you’re feeling fancy.
FAQs About Mini Lemon Tarts
Can I use store-bought tart shells?
Absolutely! If you want a quick dessert, pre-made tart shells save time and still taste amazing. Just fill them with the easy lemon tart filling, chill, and serve.
Can I freeze lemon tarts?
You sure can! Freeze the baked tart shells empty for up to 3 months. The lemon cream filling can also be frozen separately. Just thaw in the fridge before assembling.
Can kids help make these?
For sure! Little hands love pressing dough into the mini muffin tin and spooning in the lemon dessert filling. Just be sure to handle the cooking part yourself—hot curd is no joke.
Are these tarts super sweet or more tart?
They have a perfect balance—sweet, but with that bright lemony zing. If you like it even more tart, add extra lemon zest. If you like it sweeter, a touch more sugar does the trick.
Can I make this as a full-sized tart?
Yep! Just use the same lemon tart recipe, but press the crust into a 9-inch tart pan instead of mini molds. Bake a little longer (about 18-20 minutes), then fill and chill.
Mini Lemon Tarts Recipe
Mini Lemon Tarts
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a food processor, pulse flour, butter, and powdered sugar until it looks like coarse crumbs.
- Add egg yolk and ice water, mixing until dough just comes together.
- Wrap in plastic and chill for 30 minutes.
- Roll out dough, cut into small circles, and press into a mini muffin tin.
- Bake for 12–15 minutes, until lightly golden. Let cool.
- Spoon warm lemon tart filling into tart shells.
- Chill for at least 1 hour before serving.
- Optional: Top with whipped cream, berries, or powdered sugar.
Notes
- Use fresh lemon juice – It makes a huge difference!
- Keep the heat low – Slow cooking prevents curd from getting lumpy.
- Make ahead – These cute small desserts taste even better the next day!
And there you have it—mini lemon tarts that are sweet, tangy, and just the right size for a little treat. If you’re looking for the best small desserts that feel fancy but are actually super simple, this lemon tart recipe is a keeper. Whether you make them for a holiday, a get-together, or just because you need a quick dessert after a long day of mom-ing, these cute small desserts never disappoint.
I love how versatile these are too. You can play around with mini tarts filling ideas, mix in cream cheese for a tart cheesecake recipe, or even top them with meringue if you want to get extra fancy. They’re the kind of mini sweets for parties that disappear fast—so maybe make a double batch. Learned that the hard way when my kids inhaled half of them before I even got a bite.
So if you’ve been searching for easy lemon tarts, this is your sign to grab some lemons and give it a go. These lemon dessert recipes are proof that you don’t need a ton of time (or patience) to make something delicious. And honestly, who doesn’t love mini dessert recipes that make life a little sweeter?
