Best 5 Mini Lemon Tarts Recipes

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Indulge in the delightful world of zesty and refreshing flavors with our irresistible Mini Lemon Tarts. These bite-sized treats are a symphony of sweet and sour, combining the vibrant tang of lemons with a buttery, crumbly crust. Each bite offers a burst of citrusy goodness, leaving you craving more.

But the journey doesn't stop there. Alongside the classic Mini Lemon Tarts, we present two additional tantalizing variations: Raspberry Lemon Tarts and Blueberry Lemon Tarts. The Raspberry Lemon Tarts elevate the experience with a vibrant raspberry filling, adding a touch of sweetness and a pop of color. Meanwhile, the Blueberry Lemon Tarts offer a burst of juicy blueberries, creating a harmonious balance of flavors that will delight your taste buds.

These Mini Lemon Tarts are not only delicious but also versatile. Serve them as a delightful dessert at your next gathering, surprise your loved ones with a homemade treat, or indulge in a sweet snack that satisfies your cravings. No matter the occasion, these lemon tarts are guaranteed to leave a lasting impression.

So, grab your aprons, preheat your ovens, and embark on a culinary adventure as we guide you through the steps of creating these extraordinary Mini Lemon Tarts and their variations. Get ready to tantalize your taste buds and create memories that will last a lifetime.

Let's cook with our recipes!

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST



Easy Mini Lemon Tarts with Shortbread Crust image

These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 9

1 cup white sugar
⅓ cup fresh lemon juice
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon lemon zest
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup white sugar
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
  • Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
  • Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
  • Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g

MINI LEMON CHEESECAKE TARTS



Mini Lemon Cheesecake Tarts image

Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MINI LEMON MERINGUE TARTS



Mini Lemon Meringue Tarts image

These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.

Provided by Leslie O'Ray-Curnew

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 11

24 (2 inch) frozen tart shells, thawed
4 eggs, separated
1 ¼ cups white sugar, divided
¼ cup butter, melted and cooled
3 tablespoons lemon juice
1 lemon, zested
1 ½ cups buttermilk, shaken
4 tablespoons all-purpose flour
1 pinch salt
½ teaspoon vanilla extract
½ teaspoon cream of tartar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
  • Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
  • Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
  • Pour filling into the tart shells, filling them almost to the top.
  • Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
  • Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
  • Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
  • Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 21.8 g, Cholesterol 33.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 91.6 mg, Sugar 13.8 g

MINI LEMON TARTS



Mini Lemon Tarts image

I have found these mini lemon tarts to be a great spring dessert. Serve with whipped topping. Refrigerate any leftovers.

Provided by DublinMom

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

1 ⅓ cups all-purpose flour
¼ cup cold unsalted butter
½ teaspoon kosher salt
4 tablespoons ice water, or more as needed
6 large egg yolks
1 cup white sugar
½ cup fresh lemon juice
6 tablespoons unsalted butter, cut into pieces
1 ½ tablespoons grated lemon zest

Steps:

  • Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
  • Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
  • Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
  • Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 28.6 g, Cholesterol 127.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 85.9 mg, Sugar 17 g

MINI LEMON CHEESECAKE TARTS RECIPE



Mini Lemon Cheesecake Tarts Recipe image

Yield 24

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon peel
1 cup flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 Tablespoons lemon juice, divided
1/2 teaspoon vanilla
1 egg, lightly beaten
4 teaspoons cornstarch
1/3 cup water
3 drops yellow food coloring
24 fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
  • Preheat oven to 325°. Shape dough into 1 1/4 inch balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
  • For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
  • While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 2 minutes or until thickened. Remove from heat. Gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
  • Remove cooled tarts from pans. Spoon on topping; top each tart with a raspberry. Store in an airtight container in the refrigerator.

Nutrition Facts : Servingsize 1 serving, Calories 3179 kcal, Fat 107 g, SaturatedFat 51 g, Cholesterol 249 mg, Sodium 810 mg, Carbohydrate 547 g, Sugar 211 g, Protein 66 mg

Tips:

  • Use a food processor to quickly and easily make the shortcrust pastry.
  • If you don't have a food processor, you can make the shortcrust pastry by hand. Just be sure to work the butter into the flour until it resembles coarse crumbs.
  • Chill the shortcrust pastry for at least 30 minutes before rolling it out. This will help to prevent it from shrinking in the oven.
  • Use a sharp knife to cut out the circles of shortcrust pastry. This will help to prevent the pastry from tearing.
  • Don't overfill the tart shells. The lemon filling will rise as it bakes, so you don't want to fill them too full.
  • Bake the tarts until the shortcrust pastry is golden brown and the lemon filling is set.
  • Allow the tarts to cool completely before serving. This will help to prevent the filling from running out.

Conclusion:

These mini lemon tarts are a delicious and refreshing treat that are perfect for any occasion. They're easy to make and can be tailored to your own taste. With a few simple tips, you can make perfect mini lemon tarts every time.

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