Description

This lemon tarts recipe features a crisp, buttery shortcrust base filled with smooth, tangy lemon curd made from fresh lemons. These mini tarts are bright, elegant, and perfect for spring and summer gatherings—or just when you need a little citrus sunshine on your plate. Make ahead, garnish to impress, and serve chilled for the ultimate refreshing treat!

Ingredients

Scale

For the Tart Shells (Makes about 12 mini tarts):

1½ cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice-cold water (more if needed)

For the Lemon Curd Filling:

½ cup fresh lemon juice (about 2–3 lemons)
Zest of 2 lemons
¾ cup granulated sugar
3 large eggs
½ cup unsalted butter, cut into pieces

For Garnish:

Fresh lemon slices
Fresh mint leaves (optional)

Instructions

Make the Tart Dough:
In a food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water and pulse until the dough just begins to come together.
Chill and Shape the Dough:
Turn the dough onto a clean surface and knead briefly. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes. Preheat the oven to 350°F (175°C).
Roll and Bake the Tart Shells:
Roll out the chilled dough and cut circles to fit mini tart pans or muffin tins. Press the dough into the pans, prick the bottoms with a fork, and freeze for 10 minutes. Bake for 12–15 minutes or until lightly golden. Cool completely.
Make the Lemon Curd:
In a saucepan, whisk together the lemon juice, zest, sugar, and eggs. Add the butter and cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Strain through a fine mesh sieve and let cool to room temperature.
Assemble the Tarts:
Spoon the cooled lemon curd into the baked tart shells. Chill in the refrigerator for at least 1 hour to allow the curd to set.
Garnish and Serve:
Top each tart with a small lemon wedge and a fresh mint leaf before serving, if desired.

Notes

For best results, use fresh lemon juice and zest—it gives the curd its vibrant flavor and aroma.
Dough can be made up to 2 days in advance and kept chilled until ready to use.
Lemon curd can also be prepared up to 5 days ahead and stored in the refrigerator in an airtight container.
Tart shells can be baked and stored unfilled for up to a week, or frozen for up to 2 months.
Want a variation? Try topping with fresh berries or a dollop of whipped cream just before serving.
These mini lemon tarts are perfect for parties, brunches, and picnics. Just chill and go!