Mini Lemon Tarts combine crisp, buttery shells with smooth, vibrant lemon curd and a light cream cheese topping. Each layer has its own role, the shell adds texture, the curd brings bright citrus flavor, and the topping softens the sweetness. The result is a balanced dessert that feels fresh and refined without being overly sweet.
Ingredients you will need
For the tart shells, I use half a batch of my Tart Crust Recipe. It creates a buttery, tender base that pairs perfectly with the bright lemon filling.
Unsalted butter: Use room temperature butter so it creams smoothly with the sugar.
Powdered sugar: Keeps the shells tender and delicate.
Salt: Enhances the flavor and balances the sweetness.
Vanilla extract: Adds subtle warmth to the dough.
Egg: Helps bind the dough and gives structure.
Flour: Use all-purpose flour for this Mini Lemon Tarts recipe.
For the lemon filling, I use a slightly larger batch of my Lemon Curd Recipe and add cornstarch for extra stability, especially since these are mini tarts that need clean slices.
Egg yolks: Create a rich, silky curd.
Fresh lemon juice: Always use freshly squeezed juice for the best flavor.
Lemon zest: Adds extra brightness and aroma.
White sugar: Sweetens and balances the tartness.
Cornstarch: Helps thicken the curd for neat, stable slices.
Unsalted butter: Stirred in at the end for a glossy, smooth finish. It creates a smooth mouthfeel and keeps the curd stable when chilled.
A classic lemon tart is often topped with meringue that's lightly torched. For me, the combination of meringue and lemon curd can feel overly sweet. Instead, I use a variation of my Cream Cheese Frosting, which balances the sweetness of the curd and adds a subtle tang without overpowering the lemon flavor.
Cream cheese: I use original Philadelphia cream cheese, cold.
Powdered sugar: Sweetens the topping without graininess.
Vanilla extract: Adds extra flavor.
Heavy whipping cream: Whipped together with the cream cheese to create a light, airy texture.
Cooking Tips
Keep the dough cold. Chilling prevents shrinking and helps the shells hold their shape.
Roll evenly. Aim for about ⅛ inch (3mm) thickness so the shells bake evenly and stay crisp.
Don't rush the curd. Whisk constantly over medium-low heat to prevent scrambling and ensure a smooth texture.
Strain for extra smoothness. If you want an ultra-silky finish, pass the curd through a sieve before cooling.
Chill before serving. This allows the curd to fully set and makes the tarts easier to handle.
How to Make Mini Lemon Tarts
Make the tart shells: Beat the butter, powdered sugar, salt, and vanilla until smooth and pale. Gradually add the beaten egg, mixing well after each addition. Add the flour and mix just until a soft dough forms. Divide into six portions, flatten into discs, wrap, and refrigerate until firm but pliable. Roll each piece to ⅛ inch thickness, fit into tart pans, trim the excess, prick with a fork, and freeze while the oven preheats. Bake at 375F (190C) for 20-25 minutes, until golden. Cool completely.
Make the lemon curd: Combine the egg yolks, lemon juice, zest, sugar, and cornstarch in a saucepan. Cook over medium-low heat, whisking constantly, until thickened. Remove from the heat and stir in the cold butter until smooth. Strain if desired, then cool with plastic wrap pressed directly onto the surface. Fill the cooled tart shells and refrigerate for at least 1 hour.
Finish with the topping: Whip the cream cheese, powdered sugar, vanilla, and heavy cream to stiff peaks. Pipe onto the chilled tartlets and serve.
If you love lemon-flavored desserts, be sure to try these moist Lemon poppy seed muffins, festive Lemon curd cake, soft and light Lemon cookies, an easy-to-make Lemon cake or these delicious Lemon curd cookies.
Storing and Freezing Tips
Assembled tartlets can be stored in an airtight container in the refrigerator for up to 4 days. If you'd like to prepare components ahead of time, the baked tart shells will keep at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 4 days.
The dough can be frozen for up to 2 months, then thawed in the refrigerator overnight or at room temperature until pliable before rolling out. The lemon curd can also be made in advance and stored in the refrigerator for up to 4 days. It's best not to freeze the assembled tarts, as the texture of the filling and topping may change after thawing.
Recipe card
Mini Lemon Tarts
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
- 6 fluted tart tins 4-inch (10cm) in diameter
- Rolling Pin
- Saucepan
- Piping bags
- Fine mesh strainer
- 1 Mixing bowl
Ingredients
Tart Shells
- 100 g unsalted butter at room temperature
- 60 g powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg beaten
- 200 g all-purpose flour
Lemon Filling
- 5 egg yolks
- 100 g fresh lemon juice
- Zest of 1 lemon
- 100 g white sugar
- 10 g cornstarch
- 110 g unsalted butter cold
Topping
- 150 g cream cheese
- 1 teaspoon vanilla extract
- 30 g powdered sugar
- 40 g heavy whipping cream
Instructions
Making the Tart Shells
- In a stand mixer fitted with a paddle attachment, or using a hand mixer and a mixing bowl, beat the butter, powdered sugar, salt, and vanilla extract until smooth and pale.
- Gradually add the beaten egg, a little at a time, beating well after each addition.
- Add the flour and mix on low just until no dry ingredients remain and a soft dough forms.
- Divide the dough into six equal portions and flatten each into a disc. Wrap in plastic wrap and refrigerate until firm but still pliable (will take about 10 minutes in the freezer). The dough can be refrigerated for up to 4 days or frozen for up to 2 months.
- Roll out one piece of dough at a time between two sheets of parchment paper to ⅛ inch (3 mm) thick. Place it into the tart pans and trim any excess.
- Prick the tart bottoms with a fork and freeze the tart shells while the oven preheats to 375F (190C).
- Bake for 20-25 minutes, or until the tartlets are golden brown. Remove from the oven and allow them to cool completely before assembling.
Making the Lemon Curd
- In a saucepan, combine all the ingredients except the butter.
- Cook over medium-low heat, whisking continuously, until the mixture thickens to a pudding-like consistency. Do not let the curd boil.
- Remove from the heat and stir in the cold butter until fully melted and incorporated. If desired, pass the curd through a fine-mesh sieve to remove the zest and any small bits of cooked egg for a smoother texture.
- Transfer the mixture to a piping bag, seal it tightly, and let it cool to room temperature, or pour it into a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the curd.
- Fill the cooled shells with the lemon curd and refrigerate for 1 hour.
- Before serving, place all the topping ingredients in a bowl and whip to stiff peaks. Pipe onto the chilled tartlets and serve.
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