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Mini Lemon Tarts

These mini lemon tarts are the perfect bite-sized treat—tangy, sweet, and buttery with a crisp tart shell and a silky lemon cream filling. They’re easy to make and great for any occasion, whether you're hosting a party or just want a quick dessert that feels extra special.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 15 mini tarts
Ingredients Method Notes

Ingredients
  

For the Tart Shells (or use store-bought!)
  • 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
  • lemon curd

Method
 

Make the Tart Shells
  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse flour, butter, and powdered sugar until it looks like coarse crumbs.
  3. Add egg yolk and ice water, mixing until dough just comes together.
  4. Wrap in plastic and chill for 30 minutes.
  5. Roll out dough, cut into small circles, and press into a mini muffin tin.
  6. Bake for 12–15 minutes, until lightly golden. Let cool.
Make the Lemon Curd
    Assemble & Chill
    1. Spoon warm lemon tart filling into tart shells.
    2. Chill for at least 1 hour before serving.
    3. 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!