Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mini lemon tarts

Mini Lemon Tarts recipe


  • Author: christine

Description

These mini lemon tarts are a perfect combination of tangy lemon curd and a buttery crust. Bite-sized and ideal for parties or tea time, they are easy to make and delicious to enjoy.


Ingredients

Scale
  • For the Lemon Curd:
    • 3/4 cup fresh lemon juice (about 34 lemons)
    • 1 tablespoon lemon zest
    • 3/4 cup granulated sugar
    • 4 large egg yolks
    • 1/2 cup unsalted butter, cut into cubes
  • For the Tart Crust:
    • 1 1/4 cups all-purpose flour
    • 1/2 cup unsalted butter, cold and cubed
    • 1/4 cup powdered sugar
    • 1/4 teaspoon salt
    • 1 large egg yolk
    • 12 tablespoons cold water (as needed)
  • Optional Toppings:
    • Whipped cream
    • Fresh berries
    • Edible flowers
    • Powdered sugar for dusting

Instructions

  • Make the Lemon Curd:
    • In a medium saucepan, whisk together the egg yolks, lemon juice, lemon zest, and sugar.
    • Cook over medium heat, stirring constantly until the mixture thickens (about 8-10 minutes).
    • Remove from heat and stir in butter cubes until melted and smooth.
    • Strain the curd through a fine-mesh sieve to remove any lumps. Let it cool to room temperature, then refrigerate until firm.
  • Prepare the Tart Crust:
    • In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
    • Add the egg yolk and pulse again. Gradually add cold water, one tablespoon at a time, until the dough comes together.
    • Roll out the dough on a lightly floured surface and cut into circles to fit mini tart pans. Press the dough into the pans and trim any excess.
    • Blind Bake: Preheat the oven to 350°F (175°C). Line the tart crusts with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, remove weights, and bake for an additional 5-7 minutes until golden brown. Let the crusts cool completely.
  • Assemble the Tarts:
    • Once the crusts are cool, spoon the lemon curd into each tart shell. Smooth the tops with the back of a spoon.
    • Chill the tarts for at least 1 hour in the refrigerator to allow the curd to set.
  • Garnish and Serve:
    • Garnish with whipped cream, fresh berries, edible flowers, or a dusting of powdered sugar as desired.
    • Serve chilled and enjoy!

Notes

  • The lemon curd and tart shells can be made a day ahead and assembled just before serving.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Category: Dessert