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!
Lemon Tartlets 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 You’ll Need
Tart Shells
butter
sugar
eggs
all-purpose flour
Filling
eggs
sugar
butter
lemon zest
lemon juice
powdered sugar
Special Equipment
To form the tart shells, use your thumb, the back of a teaspoon or a handy tart tamper tool found on Amazon.
Directions
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.
YIELD: 24 tartlets
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.
Be sure to check out these other springtime desserts:
Lemon Tartlets Recipe
About a MomIngredients
Filling:
- 2 eggs
- 1/3 cup sugar
- 1 Tbs. butter melted and cooled
- 2 tsp. lemon zest
- 3 Tbs. 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
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Dear Laura and Angela, You have a beautiful site. I am so happy to have discovered you through Treasure Box Tuesday. These lemon tartlets are beautiful. One of my favorite desserts are lemon bars…now that the weather is warming up I cannot wait to make some of my favorite lemon desserts and these tartlets are now on my list. Many blessings. Have a beautiful day, Catherine
these look simple and delish. thanks for sharing.
I have not made those in maybe 50 years. Bout time I had another go right
Janice
Found these on Freedom Fridays… they look amazing! thanks for sharing ~Stacy
I adore lemon and these look so juicy and yummy. Visiting from Weekend re-treat link party.
These look scrumptious! I just love lemon. Thanks for bringing them over and linking up at the Weekend Social. I hope to see you again next week!
Great recipe to share at the Foodie Friends Friday Copycat Recipes Party
Cheers! Joanne
What a fabulous spring dessert! Thanks for linking up with What’s Cookin’ Wednesday!
Such lovely little tartlets… I’d love to chomp a few down 🙂
These sound delicious. I am a fan of lemon cookies, pies, etc.