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Delicious Mini Lemon Tarts Recipe Easy Homemade Buttery Shortbread Crust

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These mini lemon tarts feature a buttery shortbread crust and a silky, tangy lemon filling, perfect for a quick and easy homemade treat that balances tartness and sweetness.

Ingredients

  • All-purpose flour – 1 1/4 cups (150 g / 5.3 oz)
  • Unsalted butter, softened – 1/2 cup (115 g / 4 oz)
  • Powdered sugar – 1/4 cup (30 g / 1 oz)
  • Salt – 1/4 teaspoon
  • Vanilla extract – 1/2 teaspoon
  • Fresh lemon juice – 1/2 cup (120 ml / 4 fl oz) (about 3-4 lemons)
  • Lemon zest – 1 tablespoon
  • Granulated sugar – 3/4 cup (150 g / 5.3 oz)
  • Large eggs – 3
  • Unsalted butter – 6 tablespoons (85 g / 3 oz), cut into small pieces

Instructions

  1. Make the Shortbread Crust: In a mixing bowl, cream together the softened unsalted butter and powdered sugar until smooth and fluffy (2-3 minutes). Add vanilla extract and salt, mix briefly. Gradually add all-purpose flour, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic wrap, and chill for at least 20 minutes.
  2. Preheat the Oven & Prepare Tart Shells: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles slightly larger than mini tart pans and press dough into molds, trimming edges. Dock crusts lightly with a fork.
  3. Bake the Crusts: Bake tart shells for 12-15 minutes until edges are golden brown. Remove and cool completely before filling.
  4. Prepare the Lemon Filling: Whisk eggs, granulated sugar, lemon juice, and lemon zest until smooth. Pour into a saucepan over low heat, stirring constantly until thickened (5-7 minutes). Remove from heat and whisk in butter pieces until melted and glossy. Let cool slightly.
  5. Fill and Chill: Pour lemon filling evenly into cooled tart shells. Refrigerate for at least 1 hour until filling is set.
  6. Serve: Optionally dust with powdered sugar or garnish with thin lemon slices or fresh mint before serving.

Notes

Always zest lemons before juicing to capture aromatic oils. Chill dough before rolling to prevent shrinking. Cook lemon filling gently over low heat to avoid curdling. If filling is too runny, cook longer while stirring. Dough and crusts can be made ahead and frozen. Use a microplane for fine zest without bitterness.

Nutrition

Keywords: mini lemon tarts, lemon tart recipe, shortbread crust, lemon dessert, easy lemon tarts, homemade tarts, buttery crust, lemon filling

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