Lemon Tartlets Recipe

By Angela Sellari Jump to Recipe

I enjoy the tartness and fresh, crisp taste that a little lemon lends to a dish, especially when it comes to a dessert. This Lemon Tartlets recipe is the perfect balance of sweet and sour. It is an ideal spring treat or Easter dessert.

These mini lemon curd tarts are also perfect for a tea party!

When life gives you lemons… make dessert!

These bite size lemon tartlets little gems. The tart shells are essentially a simple shortbread crust. The buttery tarts are then filled with a luscious lemon curd. I have made these scrumptious mini lemon tarts countless times throughout the years, and know you will love them.

Ingredients:

Tart Shells

• butter
• sugar
• eggs
• all-purpose flour

Filling

• eggs
• sugar
• butter
• lemon zest
• lemon juice
• powdered sugar

Special Equipment

• Mini Tart Pan

To form the tart shells, use your thumb, the back of a teaspoon or a handy tart tamper tool.

Instructions:

Step 1: Preheat over to 325. Spray 2 mini muffin pans with PAM. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and drop into muffin cups. Press into tart shells.

Step 2: For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells.

Step 3: Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 mins. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.

How to Store Mini Lemon Tarts

Store leftover lemon tartlets covered, in the refrigerator. Also, you can prepare the shortbread crusts and lemon curd a couple of days ahead of time, but leave them separate. Assemble and bake the same day you plan to serve them.

Lemon Tartlets Recipe

Angela Sellari

Bake up a batch of bright Lemon Tartlets! This recipe features a crisp shortbread crust and a rich, luscious lemon curd filling. Sweet-tart bites.

3.87 from 46 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 24 tartlets

Calories 59 kcal

Ingredients

  

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Tart Shells:

• 1/2 cup butter softened
• 1/3 cup sugar
• 1 egg white
• 1 1/4 cups flour

Filling:

• 2 eggs
• 1/3 cup sugar
• 1 tablespoon butter melted and cooled
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• Powdered sugar

Instructions

 

• Preheat over to 325. Spray 2 mini muffin pans with PAM. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and drop into muffin cups. Press into tart shells.
• For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells.
• Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 mins. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.

Nutrition

Serving: 1gCalories: 59kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 17mgFiber: 1g

Keyword lemon tartlets, lemon tartlets recipe, mini lemon tarts with shortbread crust, mini lemon tarts,

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