Mini Lemon Tarts (Halfway to Homemade!)

These mini lemon tarts are the dessert that tastes like sunshine in a shell. With a perfectly sweet-tart lemon curd, buttery crisp tart crusts, and pillowy whipped cream topping, they deliver elegance with a surprisingly easy prep. Whether you go fully from scratch or take the halfway-to-homemade shortcut, you’re in for a zesty treat that’s as fun to make as it is to eat.

Mini lemon tarts are the ultimate dessert duo of tangy and sweet. Whether you’re crafting lemon curd from scratch or reaching for your favorite jar, these tartlets offer bright citrus flavor in buttery, flaky shells—with a dreamy whipped cream topping and juicy raspberry garnish.

Why You’ll Love This Recipe

Key Benefits

These little tarts check all the boxes for a versatile, crave-worthy dessert.

• You can go fully homemade or choose the halfway-to-homemade option for speed
• They’re ideal for brunches, birthdays, holidays, or even baby showers
• The ingredients are simple and easy to find
• You can make the parts ahead of time and assemble later
• They’re individually portioned—no slicing needed

Taste & Texture

Think buttery and flaky tart crusts filled with creamy, luscious lemon curd that’s rich, silky, and citrusy with just the right amount of zing. Topped with airy whipped cream and tart raspberries, each bite is balanced, refreshing, and light—not too sweet, not too sour. Just perfect.

Dietary Attributes

This recipe can be made vegetarian, and with a few easy swaps (which we’ll share below), you can make it gluten-free or dairy-free as well.

Ingredients & Substitutions

Ingredient List

Lemon Curd

• 1/3 cup granulated sugar
• 1 large whole egg
• 2 large egg yolks
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons butter, cubed
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon sea salt

Mini Tart Shells

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon sea salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 teaspoons heavy whipping cream
• 1/2 teaspoon pure vanilla extract

Whipped Cream

• 1 cup cold heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

Berry Garnish

• 1 cup fresh raspberries

Halfway-to-Homemade Option

• 1 refrigerated pie crust
• 1 (12.7 oz) jar Bonne Maman Lemon Curd

Notes on Quality

Use fresh lemons for the most vibrant flavor, and don’t skip the zest—it’s where all the citrus oils live. If you’re using store-bought lemon curd, Bonne Maman is highly recommended for its rich, authentic flavor. For butter, something high-quality like Tillamook makes a difference in the tart crust’s flakiness.

Possible Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend for the tart crust
• Dairy-Free: Swap butter for a vegan alternative, and use coconut cream for whipping
• Egg-Free: Store-bought lemon curd can often be found in egg-free versions; use a vegan tart crust substitute

Step-by-Step Instructions

Lemon Curd (Skip if using store-bought):

1. In a saucepan, whisk together sugar, salt, whole egg, and yolks until light and well combined.
2. Stir in lemon juice and zest.
3. Place over low heat and cook, whisking constantly, about 5 minutes, until thick enough to coat the back of a spoon. If still thin, increase heat slightly and continue whisking.
4. Remove from heat and whisk in butter and vanilla.
5. Strain through a fine mesh sieve to remove zest and any curdled bits.
6. Cover surface with plastic wrap, pressing down to avoid a skin forming. Chill for at least 2 hours.

Tart Shells (Skip if using pie crust):

1. In a food processor, pulse flour, sugar, and salt. Add butter and pulse until crumbly.
2. Add egg yolk, cream, and vanilla. Pulse until dough forms.
3. Wrap dough in plastic wrap and chill for 1 hour.
4. Preheat oven to 375°F. Roll dough 1/8-inch thick. Cut 4 circles slightly larger than your tart pans.
5. Prick centers with a fork, fit into tart pans, and trim edges.
6. Line with parchment, add pie weights, and bake 12 minutes.
7. Remove weights and bake 5–8 minutes more until golden. Cool completely.

Whipped Cream:

1. Chill mixing bowl and whisk in freezer 15 minutes.
2. Beat cream until soft peaks form.
3. Slowly add powdered sugar and vanilla. Beat until stiff peaks form. Don’t overmix.

Assemble the Tarts:

1. Spoon lemon curd into cooled tart shells.
2. Pipe or spoon whipped cream over the curd.
3. Top with fresh raspberries and serve.

Expert Tips & Tricks

Best Practices

• Chill your tart dough fully to avoid shrinkage
• Use a fine-mesh strainer for the curd—it makes a silky difference
• Always whisk constantly when making lemon curd to avoid curdling

Common Mistakes

• Overbaking tart shells: they should be lightly golden, not browned
• Rushing the curd: it needs time to thicken on low heat
• Overbeating whipped cream: once stiff peaks form, stop mixing

Time-Saving Tips

• Make lemon curd a day ahead
• Use store-bought pie crust and curd for the fast-track version
• Prep tart shells and freeze them unbaked, ready to pop in the oven

Serving Suggestions

Pairings

These tarts shine next to:

• A bowl of mixed berries
• A crisp green salad for a brunch pairing
• A platter of Dark Chocolate Berry Bark for a sweet contrast

Presentation Ideas

• Dust with powdered sugar for a classic look
• Top with candied lemon peel for a fancy touch
• Use edible flowers for a garden party vibe

Beverage Pairings

• A chilled glass of Prosecco
• Lemonade with mint for a non-alcoholic option
• Earl Grey tea or chamomile

Storage & Reheating

Leftover Storage

Keep assembled tarts in the fridge for up to 2 days, though the crust may soften slightly. Store components separately (crusts, curd, whipped cream) for up to 4 days to maintain crispness.

Reheating Methods

No reheating needed—these are best served cold or room temp. If your tart shell softens, pop it in a 350°F oven for 3–4 minutes before filling.

Frequently Asked Questions

Substitutions & Adjustments

Can I use lime instead of lemon?
Absolutely. You can substitute lime juice and zest for a tropical twist.

Can I double this recipe?
Yes, just double all ingredients and use 8 mini tart pans or one large tart shell.

Troubleshooting

My lemon curd isn’t thickening—what’s wrong?
Make sure you’re cooking it slowly and whisking constantly. If it’s not thickening after 8–10 minutes, your heat may be too low.

My crust is shrinking in the pan.
Be sure to chill the dough thoroughly and avoid stretching it into the tart pans.

Variations & Customizations

Dietary Adaptations

• Vegan: Use plant-based butter, a vegan pie crust, and a dairy-free lemon curd
• Gluten-Free: Substitute gluten-free flour and use a GF pie crust

Flavor Twists

• Add a thin layer of raspberry jam under the lemon curd
• Sprinkle the top with crushed pistachios for crunch
• Use orange zest and juice for a citrusy twist

Seasonal/Holiday Versions

• Add heart-shaped whipped cream swirls for Valentine’s Day
• Top with sugared cranberries during the winter holidays
• Serve with fresh herbs like mint or basil in summer

Conclusion

If you’ve been craving a dessert that feels both fancy and fuss-free, these mini lemon tarts are your answer. Whether you go the fully homemade route or try the halfway-to-homemade shortcut, you’ll end up with a refreshing, vibrant dessert that delights every time.

Try them for your next spring brunch or garden gathering and let us know how they turned out. You can leave a comment below or tag your creations on Pinterest here. And if you’re looking for more sweet and savory ideas, check out these delicious favorites from the blog:

• Dark Chocolate Berry Bark (No-Bake Dessert)
• Cheesy Crescent Roll Garlic Knots
• Easy Cinnamon Sugar Pretzels

There’s something here for every craving. Happy baking!

Print