Sweet yet tangy mini lemon tarts with buttery shortbread crusts. Made with a simple lemon curd filling that is delicious. Making these adorable and perfect spring and summer desserts!
When life hands you lemons… we should make lemon tarts!
Yup, that’s right. Prepare a dessert and not your traditional lemonade. And nothing says springtime like a bright and cheery lemon dessert! With lemons being so abundant and easily accessible to anyone, it is amazing. You can do so many things with lemons and it’s full of many health benefits.
Why You’ll Enjoy These Mini Lemon Tarts
- These lemon tarts are truly scrumptious! They’re perfect for spring, with a crisp, buttery shortbread crust with a touch of vanilla and a smooth, creamy, tart lemon curd filling.
- They are mini and cute! Perfectly portioned sweets for a baby or bridal shower, an Easter brunch, or just because.
- They’re a perfect way to use up leftover lemon curd, especially if you run out of scones. In this recipe, I use homemade lemon curd. Let me tell you, it’s better than store-bought and easy to make. Get our lemon curd recipe here.
- These mini lemon tarts are made with only a few basic ingredients that you already have on hand: butter, eggs, flour, sugar, and lemons. That’s all you really need!
Tips For Making The Perfect Mini Lemon Tarts
- Homemade lemon curd is a must! (the flavor is out of the world!) What’s great about making lemon tarts is that you can make the lemon curd in advance.
- To avoid lumpy curd, make sure the eggs are thoroughly whisked while making the lemon curd. You’ll also want to avoid skipping the tempering step and keep the heat as low as possible during the final cooking and thickening step.
- Before removing the crusts from the pans and adding the lemon curd, make sure they are fully cool. If you don’t have pans with removable corners, gently slip a toothpick between the crust’s edge and the pan to help you pop it out.
- Highly recommend using Meyer lemons if you can get your hands on them. It is a bit sweeter and even more delicious.
- If you have a sweet tooth, you can add ½ cup of sugar to add more sweetness. But, I think it’s already pretty darn good.
How To Store Lemon Tarts
Refrigerate any remaining mini lemon tarts that aren’t eaten. I suggest not freezing them because the crust can become soggy when they defrost from the condensation.
I also don’t suggest assembling your mini tarts too far in advance because the crust can soften. You can make the crust and lemon curd up to 2 days ahead of time and keep them separate until just before serving. Even a few hours before). The crust should be kept at room temperature in an airtight container, and the lemon curd should be kept in the fridge in an airtight container.
How To Decorate Mini Lemon Tarts
Top with a dollop of coconut whipped cream for a more rustic dessert. Pipe the whipped cream onto the tarts and/or top with fresh berries or lemon slices for a more elegant and enjoyable presentation.
How To Make Mini Lemon Shortbread Tarts
Tools used: Counter Oven, Stand mixer, Silicone Spatula, Small Saucepan, Knife, Chopping Board, Measuring Cups and Spoons, Silicone Whisk, Zester, Citrus Squeezer, Mesh Strainer, Mason Jar, Medium Bowl, Mini Tart Pans
Servings: 15 mini tarts | Course: Dessert | Cuisine: American
- ½ cup Butter or Ghee
- ¼ cup Cane Sugar
- 1 cup Gluten-Free All-Purpose Flour
- ¼ tsp Salt
- ½ tsp Vanilla Extract
for the lemon curd:
- 1 Tbsp Lemon Zest
- ¾ Cup Lemon Juice (about 4 lemons)
- ¼ Tsp Salt
- 3 Eggs + 4 Egg Yolks
- ⅓ cup Cane Sugar
- ¼ Cup Butter or Ghee (cubed)
Prep: 25 minutes | Cook: 30 minutes
Time needed: 55 minutes.
- In a stand mixer, cream the butter. Once the butter looks creamy add in the sugar.
- Then add vanilla extract and salt.
- Next, add the flour and mix well. Refrigerate dough for 30 minutes or freezer for 10 minutes.
Preheat the oven to 300°F.
- Remove dough from the refrigerator. Roll the dough out and press the crust into mini tart pans. Place on a cookie sheet and bake for 10-15 minutes or until lightly golden. Remove from the oven and let cool before removing tarts from pans.
- Fill each cooled tart crust with lemon curd. To give the lemon tarts an extra touch, top with berries, sliced twisted lemon, or coconut whipped cream (optional).
- To Make Lemon Curd:
1. Take your whole lemons and zest the peel.
Tip: Store the extra unused lemon zest in an airtight container and freeze up to 3 months until use.
2. Separate your eggs and yolk according to the recipe. (You can store your egg whites in a container and save them for a meringue or scrambled egg whites for breakfast.) Whisk the eggs and egg yolks well in a bowl. Set it aside.
3. In a small saucepan, heat your lemon zest, lemon juice, sugar, and salt over medium heat until everything dissolves. Remove it from the heat. Take about ½ cup of your mixed eggs into the saucepan while whisking. This will help temper the eggs. Add the remaining mixture into the pan while whisking to prevent curdling. Turn back on the heat on low and continue to whisk it until it thickens within 5 minutes.
4. Remove from the heat and add in your cubed butter. Mix until everything is well incorporated.
5. Then take a mesh strainer and strain any zest or egg solids that may have been left from the curd. Once it has been strained, transfer it into a jar. Cover it and child it until ready to use.