Irresistible 4-Ingredient Mini Lemon Tarts You’ll Crave

There’s something magical about bite-sized desserts that just makes people happy, and these mini lemon tarts are no exception! I’ve been making these little bursts of sunshine for years – they’re my go-to when I need something impressive but don’t want to spend all day in the kitchen. The combination of buttery crust and tangy-sweet lemon curd is absolute perfection. Trust me, once you taste these, you’ll understand why I always make a double batch (they disappear fast!). Whether it’s a fancy brunch or just a Tuesday afternoon pick-me-up, these mini lemon tarts always hit the spot.

Why You’ll Love These Mini Lemon Tarts

These little beauties have stolen hearts at every party I’ve brought them to – here’s why they’ll become your new favorite too:

• Easy as pie (but cuter!) – With just a handful of ingredients and simple steps, you’ll have these ready faster than you can say “lemon zest”
• The perfect sweet-tart balance – That bright lemon flavor cuts through the rich buttery crust in the most delicious way
• Party perfect – Their petite size means no cutting or mess, just grab and enjoy (I always see guests sneaking seconds!)
• Your canvas to create – Top with berries, meringue, or leave them classic – they’re wonderfully adaptable
• Almost too pretty to eat – That golden crust with sunshine-yellow filling is downright Instagram-worthy

Ingredients for Mini Lemon Tarts

One of my favorite things about this recipe is how simple the ingredient list is – but each one plays a crucial role in creating that perfect bite. Here’s what you’ll need:

• 1 1/2 cups all-purpose flour – The foundation for our flaky crust
• 1/2 cup unsalted butter, chilled and cubed – Cold is key! I pop mine in the freezer for 10 minutes before using
• 1/4 cup granulated sugar – Just enough sweetness to balance the tart lemon
• 1 large egg yolk – Adds richness and helps bind our dough
• 1 tbsp ice water – Literally ice cold – I keep a glass in the freezer while prepping
• 1 cup lemon curd – Homemade tastes amazing, but store-bought works beautifully too
• Powdered sugar for dusting (optional) – For that pretty finishing touch

See? Nothing fancy – just pantry staples that come together magically!

Equipment You’ll Need for Mini Lemon Tarts

Don’t stress – you probably have most of these tools in your kitchen already! Here’s what you’ll need to make these little lemony bites:

• A trusty mixing bowl (my favorite one has little lemon prints on it – so fitting!)
• Mini tart molds or a muffin tin (I’ve used both and they work great)
• Rolling pin for that perfect crust thickness
• A fork – for both mixing and those all-important dough pricks
• Baking sheet to keep everything stable in the oven

That’s it! No fancy equipment needed for these beauties.

How to Make Mini Lemon Tarts

Okay friends, let’s get to the fun part – making these little lemony delights! I’ve made these so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The secret is taking your time with the dough – trust me, it’s worth it for that perfect flaky crust.

Preparing the Tart Dough

First things first – grab that chilled butter (cold hands make the best pastry, my grandma always said!). I pulse the flour, butter, and sugar in my food processor until it looks like coarse sand. Then I add the egg yolk and ice water, pulsing just until the dough comes together. Overmixing is the enemy here! I knead it lightly into a ball, wrap it in plastic, and pop it in the fridge for 30 minutes – this makes rolling so much easier.

Baking the Tart Shells

Once the dough is chilled, I roll it out to about 1/8-inch thickness on a lightly floured surface. Using a round cutter slightly larger than my tart molds, I cut out circles and gently press them into the molds. Don’t forget to prick the bottoms with a fork – this prevents puffing! They bake at 350°F for 10-12 minutes until just golden. Watch them closely – those last few minutes make all the difference!

Filling and Finishing

After the shells cool completely (patience is key here!), I spoon in the lemon curd, smoothing it with the back of a teaspoon. My trick? Fill them just below the rim for that perfect bite. A quick dusting of powdered sugar adds a pretty finish, but honestly they’re gorgeous without it too. Then comes the hardest part – chilling them for 30 minutes before serving. I swear, the wait makes that first bite even more magical!

Tips for Perfect Mini Lemon Tarts

After making hundreds (okay, maybe thousands) of these little tarts, I’ve learned a few tricks that make all the difference:

• Fresh is best – Squeeze those lemons yourself! The bottled stuff just doesn’t give that bright, vibrant flavor we’re after.
• Chill out – Don’t skip chilling the dough. That 30-minute rest makes rolling so much easier and prevents shrinking during baking.
• Watch the clock – Set a timer for 10 minutes and check often. These go from golden to overdone in a blink!
• Cool completely – Warm shells make the filling weep. Wait until they’re room-temp before adding that luscious lemon curd.

Follow these simple tips, and you’ll have perfect mini lemon tarts every single time!

Mini Lemon Tarts Variations

One of my favorite things about these tarts is how easily you can dress them up for different occasions! Try swapping the lemon curd for lime – it gives such a fun tropical twist. For summer parties, I love topping them with fresh raspberries or blueberries. Feeling fancy? Pipe on some toasted meringue for mini lemon meringue tarts! The options are endless, so have fun playing with flavors.

Serving and Storing Mini Lemon Tarts

These little tarts taste best when served chilled – that 30-minute wait in the fridge makes the lemon curd set up perfectly. I love arranging them on a pretty platter with some fresh mint leaves for a pop of color. Leftovers? (Though I’ve never actually had any!) They’ll keep beautifully in an airtight container in the fridge for up to 3 days. Just resist the urge to freeze them – the texture of the curd just isn’t the same after thawing.

Mini Lemon Tarts FAQs

I get so many questions about these little tarts – here are the answers to the ones I hear most often:

Can I use store-bought pie dough instead of making my own?
Absolutely! While I love the homemade crust, store-bought dough works in a pinch. Just roll it slightly thinner than usual and cut to fit your molds. I recommend a good quality all-butter variety for the best flavor.

How far ahead can I make these?
The shells can be baked up to 2 days ahead – store them in an airtight container at room temp. Fill with curd the day you plan to serve them for the freshest taste. Once assembled, they’ll keep beautifully for 3 days in the fridge.

My crusts get soggy – help!
This used to happen to me too! The trick is making sure your shells are completely cool before adding the curd. If I’m in a hurry, I’ll pop them in the fridge for 15 minutes to speed up cooling.

Can I freeze these?
Honestly, I don’t recommend it. While the baked shells freeze okay, the lemon curd’s texture changes when frozen and thawed. They’re so quick to make fresh, it’s worth the small effort!

Nutritional Information for Mini Lemon Tarts

Just so you know what you’re enjoying (because we all deserve treats with eyes wide open!), here’s the scoop on these little bites. Nutrition can vary based on your exact ingredients, but per tart you’re looking at about:

• 180 calories – Perfect for indulging without overdoing it
• 8g fat – Mostly from that lovely butter in the crust
• 25g carbs – A mix from the flour and natural fruit sugars
• 12g sugar – That sweet-tart balance we love

Remember – these are estimates, but I always say one (or three) of these beats a store-bought cookie any day!

Share Your Mini Lemon Tarts

I’d love to hear how your mini lemon tarts turn out! Did you add any fun twists? Tag me in your photos or leave a comment – nothing makes me happier than seeing your baking adventures. Now go enjoy those sunny little bites!

Print