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



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Tart Shells:
Lemon Curd Filling:


Instructions Checklist
  • 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

229.1 calories; protein 2.9g 6% DV; carbohydrates 28.6g 9% DV; fat 11.9g 18% DV; cholesterol 127.9mg 43% DV; sodium 85.9mg 3% DV. Full Nutrition