Mini Lemon Tarts

Mini Lemon Tarts are little pie shells filled with lemon curd and topped with fresh berries. These fun mini tarts have the perfect balance of sweetness from the berries and tart from the lemon curd.

Serve these at your next party or brunch.

Lemon tartlets

Mini lemon tarts, made with a buttery homemade pie crust, offer a delightful burst of citrus flavor with their tangy, smooth lemon curd filling. The combination of the crisp, flaky crust and the zesty curd creates a perfect balance of textures and tastes. These bite-sized treats are ideal for parties or as a refreshing dessert to enjoy anytime.

Mini-sized desserts are perfect to serve on a buffet or dessert bar. No need to slice the pie and serve. Everyone can simply grab one and enjoy! These mini brownie bites are another great bite-sized dessert!

Key ingredients

• Pie Crust - use an unbaked pie crust. Make your favorite from scratch or purchase pie crust from the store.
• Eggs - just the yolks are used in this recipe.
• Lemons - You use both the zest and the juice.
• Sugar - Use granulated sugar.
• Butter - I use regular salted butter. Add a pinch of salt to your lemon curd if using unsalted butter.
• Berries - Any fresh berry works for the mini tarts. I love using raspberries, blackberries or blueberries.

Making mini lemon tarts

Lemon curd

1. Add eggs, sugar, lemon zest and lemon juice into a double boiler or a metal heatproof bowl.
2. Whisk together until smooth.

3. Place over a pot with 1-2 inches of simmering water. Don't let the water touch the bottom of the bowl or pot.
4. Heat over medium heat until the mixture has thickened, whisking the entire time.
5. Remove from heat and whisk in butter one tablespoon at a time.
6. If curd has a few lumps strain through a fine mesh strainer before adding to bowl. 
7. Remove from pan and cover with plastic wrap. Place wrap directly on the surface of the curd to help prevent skin from forming.
8. Place lemon curd in the refrigerator until chilled.

Crust

1. Roll out the dough
2. Use a small cookie cutter, biscuit cutter or a glass to cut small round pieces. You want the piece to fit into the size of your mini muffin tin.
3. Place each disc into a muffin tin slot.

4. Prick the dough with a fork.
5. Bake in a preheated 400°F oven for 10-15 minutes.

6. Let crusts cool in muffin tin.
7. To remove, place a baking sheet on top of muffin tins. Invert baking sheet and crusts will fall onto cooling rack. 

Assemble the mini tarts

1. Use a spoon to fill each crust with lemon curd.
2. Top each tartlet with a fresh raspberry

To make lemon tarts ahead of time

To make ahead of time, bake the crusts and make the curd. This can be made up to two days ahead of time. Then assemble the day you'll be serving. 

More lemon recipes

• Lemon Sugar Cookies
• Lemon Cupcakes
• Raspberry Lemon Muffins
• Lemon Blueberry Bundt Cake

More from Beyond The Chicken Coop

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious desserts!