Mini lemon tartlets are one of my favorite little desserts because they’re bright, tangy, and just the right size to enjoy in one bite. These individual lemon tarts have a buttery, crisp crust and a smooth, creamy lemon filling that’s both refreshing and indulgent. Making these small lemon tartlets is surprisingly simple, and they look so charming on a dessert table, perfect for parties or a casual afternoon treat. These individual lemon tarts always bring a smile and a refreshing sweetness to any day.
Even though they’re tiny, these tartlets pack a lot of goodness. Fresh lemon juice provides vitamin C, and the filling has just enough sweetness to balance the tartness without being overpowering. Each mini lemon tartlet has a delicate portion of carbs and fat, making it easier to enjoy dessert mindfully.
I love these mini lemon tartlets because they work for so many occasions. They’re perfect for summer gatherings, afternoon tea, or gifting to friends and family. I enjoy them because each bite is a burst of fresh lemon flavor wrapped in a crisp shell.
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What Makes These Tartlets So Special?
- Each tartlet is perfectly bite-sized, making them easy to enjoy and serve at gatherings.
- The combination of a crisp, buttery crust and smooth, tangy lemon curd creates a balanced flavor in every bite.
- Fresh lemon zest and juice give a bright, natural citrus flavor that feels refreshing and vibrant.
- Topped with light whipped cream, they offer a creamy contrast to the tart filling.
- They are versatile and customizable, you can experiment with berries, chocolate, herbs, or different citrus varieties.
Ingredients
- For the Tarlet Shells
¾ cup unsalted butter, at room temperature
½ cup granulated sugar
½ teaspoon pure vanilla extract
1¾ cups all‑purpose flour
Pinch of salt
- For the Lemon Curd
2 teaspoons finely grated lemon zest
¾ cup granulated sugar
¼ cup fresh lemon juice (strained)
2 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/8 teaspoon kosher salt
- For Serving
1 cup heavy whipping cream
¼ cup powdered sugar
How to Make Mini Lemon Tarts
- Begin by making the dough for the tartlet shells. In a mixing bowl, beat the room‑temperature butter and sugar until just combined, then mix in vanilla. In a separate bowl, whisk the flour and salt to remove lumps. With the mixer on low, gradually add the dry ingredients until the dough forms.
- Gather the dough into a ball and place between sheets of plastic wrap, flattening it into a disk about ½‑inch thick. Chill in the refrigerator until firm, at least 45 minutes. This chilling step keeps the dough easier to handle and helps produce tender shells.
- Once chilled, preheat the oven to 350°F (175°C). Grease a 24‑well mini muffin pan thoroughly. On a floured surface, roll the dough to about 1/8‑inch thickness. Use a 2½‑inch round cutter to cut out 24 circles, rerolling scraps as needed. Fit each round into the pan wells, gently pressing into shape.
- Freeze the shaped shells briefly (about 10 minutes), then line each with a mini cupcake liner and fill with rice or beans for blind baking. Bake for 20 minutes, rotate the pan, then bake another 4–5 minutes until lightly golden. Remove liners and weights, cool slightly, and transfer shells to a rack to cool completely.
- For the curd, combine lemon zest and sugar in a food processor and blend until finely mixed. Add lemon juice, eggs, butter pieces, and salt, and blend again. Pour into a saucepan and cook over medium‑low heat, stirring constantly until thickened and it reaches about 175°F, about 10 minutes. Cool to room temperature, then refrigerate until ready to use.
- Whip the cream with powdered sugar until soft peaks form. Spoon about 1½ teaspoons of lemon curd into each shell and add a small dollop of whipped cream before serving.
Ingredient Swaps
Citrus Swaps To Try
Swap fresh lemon juice with lime, orange, or grapefruit juice for a fun twist. Use the corresponding zest to match, lime adds a sharp tang, orange gives mellow sweetness.
Dairy-Free Version
Use a dairy-free pie crust or shortbread dough instead of the traditional butter-based shell. Replace whipped cream with chilled coconut cream whipped with a little powdered sugar for a light, creamy topping.
Flavor Boosters
Add a tiny pinch of fresh ginger or a few drops of vanilla extract to the lemon curd for extra depth. Fold in finely chopped fresh berries, like raspberries or blueberries, for a colorful burst of flavor.
Crust Alternatives
Use a graham cracker crust or almond flour base for a crunchy, nutty twist. Try sugar cookie dough for a softer, sweeter shell that pairs perfectly with the tart filling.
Herb & Zest Twists
Add finely chopped mint or basil to whipped cream for a subtle aromatic lift. Sprinkle extra lemon or orange zest on top for a bright, eye-catching garnish.
Nutritional Value
| Nutrient | Estimated per Tartlet |
|---|---|
| Calories | ~120–150 kcal |
| Fat | Moderate (from butter & cream) |
| Sugars | ~10–15 g |
| Carbohydrates | ~15–20 g |
| Protein | ~1–2 g |
Serving and Presentation Ideas
- Display mini lemon tartlets on a tiered dessert stand with edible flowers and lemon twists for daytime gatherings.
- For evening events, dust lightly with powdered sugar and serve alongside fresh raspberries or blueberries.
- Use decorative mini spoons or petite dessert forks when serving at buffets or high tea.
- Pair tartlets with light beverages like iced tea, sparkling water with citrus slices, or herbal infusions.
- Layer tartlets on doilies or natural wood boards and add sprigs of mint for a charming presentation.
- When gifting, pack in clear boxes with parchment layers and ribbon for a personal touch.
- Arrange with complementary fruits like sliced strawberries or kiwi to create vibrant, colorful displays.
Planning Ahead and Storage Tips
You can make the tartlet shells and lemon curd up to two days in advance. Bake and cool the shells completely, then store in an airtight container. Chill the curd separately. When you’re ready to serve, just fill and whip the cream.
Leftover assembled tartlets keep in the refrigerator for 1–2 days, any longer and the crust may soften from the lemon moisture. If you want to freeze the shells, wrap them well and store up to a month, then thaw before filling and serving.
More Ways to Customize the Tarlets
Berry Layer: Spread a thin layer of raspberry jam under the lemon curd for a sweet-tart contrast.
Floral Twist: Mix a bit of lavender sugar into whipped cream for a subtle floral note.
Zesty Garnish: Top with finely grated lemon zest or tiny edible flowers for a pretty finish.
Chocolate Lovers: Drizzle white chocolate over tartlets or serve with chocolate-dipped biscotti.
Gourmet Touch: Sprinkle a pinch of sea salt on the lemon curd to balance sweet and savory.
Size Variety: Make mini bite-sized tartlets or slightly larger ones depending on the occasion.
Tips to Keep In Mind
- Chill the dough before rolling and after shaping to prevent cracking and shrinking during baking.
- Freeze the shaped shells briefly before blind baking to help them keep their structure and edges.
- Use weights (like rice or beans) when blind-baking to stop the bottoms from bubbling and keep the shells flat and crisp.
- Remove the weights mid-bake and allow the edges to brown for golden, perfectly baked shells.
- Cook lemon curd over moderate heat with constant stirring, too hot can scramble the eggs, too cool will prevent thickening.
- Let the tartlet shells cool completely before filling; warm shells can soften and ruin the texture.
Frequently Asked Questions
1. Can I make these tartlets without eggs?
Yes! You can use a vegan egg replacer like flax eggs or cornstarch-based thickeners in the lemon curd, though the texture will be slightly softer than traditional curd.
2. How do I prevent the crust from getting soggy?
Blind-bake the shells fully and let them cool completely before adding the lemon curd. You can also brush the insides with a thin layer of melted chocolate for an extra moisture barrier.
3. Can I prepare these tartlets ahead of time?
Absolutely. Bake the shells and make the lemon curd in advance. Store separately and assemble just before serving to maintain a crisp crust.
4. What can I do if I only have frozen citrus juice?
Fresh juice is best for flavor, but frozen juice works too. Thaw it completely and adjust sugar if needed since freezing can slightly alter sweetness.
5. Can these tartlets be made gluten-free?
Yes. Substitute the crust with almond flour or a gluten-free shortbread recipe. The lemon curd stays the same, and the texture remains rich and tender.
Mini Lemon Tarlets
Course: Dessert24
servings30
minutes25
minutes55
minutesIngredients
¾ cup unsalted butter, room temp
½ cup granulated sugar
½ tsp vanilla extract
1¾ cups all-purpose flour
Pinch of salt
2 tsp finely grated lemon zest
¾ cup granulated sugar
¼ cup fresh lemon juice
2 large eggs
4 tbsp cold unsalted butter, cubed
⅛ tsp kosher salt
1 cup heavy whipping cream
¼ cup powdered sugar
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 24-well mini muffin pan. This ensures the tartlet shells release easily and maintain their shape after baking.
- In a mixing bowl, beat the room-temperature butter and sugar until creamy, then add vanilla. Gradually mix in the flour and salt until the dough comes together.
- Chill the dough for about 45 minutes. Once firm, roll it to 1/8-inch thickness, cut 2½-inch circles, and gently press each into the muffin pan wells.
- Freeze the shaped shells for 10 minutes. Line each with a mini cupcake liner, fill with rice or beans for blind baking, and bake for 20–25 minutes until lightly golden.
- For the lemon curd, blend lemon zest and sugar, then add lemon juice, eggs, butter, and salt. Cook over medium-low heat, stirring constantly until it thickens and coats the back of a spatula.
- Whip the heavy cream with powdered sugar until soft peaks form. Fill each cooled shell with lemon curd, then top with a dollop of whipped cream and optional garnishes like berries or zest.
Notes
- Always chill your dough before rolling and after shaping; this prevents cracks and helps the shells hold their shape.
- Blind-bake the shells with weights to keep them flat and crisp, removing the weights mid-bake lets the edges brown perfectly.
- Stir the lemon curd constantly over moderate heat; too hot will scramble the eggs, too cool and it won’t thicken.
- Fill the shells only once they are fully cooled to maintain a crisp texture.
- Experiment with toppings like berries, edible flowers, or a light glaze to elevate both flavor and presentation.
