Sweet, tangy, and bursting with fresh citrus flavor, mini lemon tarts are the perfect dessert for any occasion. Whether you’re hosting a party, bringing a treat to a potluck, or just satisfying your personal dessert cravings, these bite-sized delights are sure to impress. Plus, they’re as fun to make as they are to eat! Here's how to create these delicious mini lemon tarts from scratch.

Mini Lemon Tarts


Why You'll Love These Mini Lemon Tarts

  • Bursting with Flavor: The filling is creamy, zesty, and perfectly balanced between tart and sweet.
  • Perfectly Portion-Controlled: Each mini tart is an individual serving, making them easy to grab and enjoy.
  • Visually Stunning: Their golden yellow color and crisp pastry shells will elevate the look of any dessert table.
  • Beginner-Friendly: Don’t be intimidated by their beauty—this recipe is straightforward and requires basic tools and ingredients.

Now, roll up your sleeves, and let's bake some magic!

Ingredients

Here's what you'll need to make about 12 mini lemon tarts (depending on your tart tin size):

For the Tart Shells

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2 tablespoons ice water

For the Lemon Filling

  • 3 large eggs
  • 2 large egg yolks
  • ¾ cup (150g) granulated sugar (adjust according to your sweetness preference)
  • ⅔ cup (160ml) freshly squeezed lemon juice (about 4–5 lemons)
  • 1 tablespoon finely grated lemon zest
  • ½ cup (115g) unsalted butter, cut into small cubes

Optional Garnish

  • Fresh berries, such as raspberries or blueberries
  • Powdered sugar for dusting
  • Whipped cream for topping

Equipment

  • Mini tart pans or a muffin tin
  • Food processor (optional for the dough)
  • Whisk and heatproof mixing bowl
  • Rolling pin
  • Fine mesh strainer

Directions

Step 1: Prepare the Tart Shells

  1. Make the Dough
  • Combine the flour and sugar in a large bowl (or food processor). Add the cold, cubed butter, and cut it into the flour using a pastry cutter, fork, or by pulsing in the food processor. You want the mixture to resemble coarse crumbs.
  • Stir in the egg yolk and ice water until the dough starts to come together. If it feels too dry, add a little more water, one teaspoon at a time. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  1. Shape the Shells
  • Preheat your oven to 350°F (175°C). Lightly grease your mini tart pans or muffin tin.
  • Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick. Use a round cutter slightly larger than your tart pans to cut out circles. Gently press each circle into the pans, trimming off any excess dough. Prick the bottom of each tart shell with a fork to prevent puffing.
  1. Blind Bake
  • Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 10-12 minutes, remove the weights, and bake for another 5 minutes until the shells are golden brown. Set aside to cool.
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