These mini lemon tarts are the perfect balance of tangy-sweet lemon curd and crisp, buttery cookie crust—small in size but huge in flavor! Whether for afternoon tea, dessert parties, or a sweet pick-me-up, these tarts are impossible to resist.
🌟 Why You’ll Love Them
✅ Perfectly balanced (not too sweet, not too tart)
✅ Crisp, melt-in-your-mouth crust
✅ Smooth, velvety lemon curd filling
✅ Elegant yet easy to make
📝 Ingredients Breakdown
For the Lemon Curd:
- 100g fresh lemon juice (about 3 lemons)
- 2.5g lemon zest (for extra brightness)
- 150g sugar
- 150g whole eggs (~3 large eggs)
- 120g unsalted butter, cubed
For the Cookie Crust:
- 80g unsalted butter, softened
- 50g powdered sugar
- 26g whole egg (~½ a large egg)
- 133g low-gluten flour (or cake flour)
- 15g almond flour (for nutty richness)
👩🍳 Step-by-Step Instructions
🍋 Making the Lemon Curd
- Whisk eggs & sugar until dissolved.
- Warm lemon juice & zest (do not boil).
- Combine with egg mixture, then heat to 82°C (180°F) while stirring.
- Strain, cool to 50°C (122°F), then whisk in butter until smooth.
- Chill 3+ hours (or overnight).
📌 Pro Tip:
- Strain for ultra-smooth curd (removes zest & any cooked egg bits).
🍪 Making the Cookie Crust
- Cream butter & powdered sugar until light.
- Mix in egg, then almond flour.
- Fold in sifted flour until just combined.
- Chill dough overnight (for easier rolling).
- Roll to 3mm thick, cut into circles, and press into tart molds.
- Poke holes, bake at 170°C (340°F) for 15 min.
- Brush with egg wash, bake 5-7 min more for golden crispness.
📌 Pro Tip:
- Use mini muffin tins for bite-sized tarts!
🎀 Assembling the Tarts
- Fill cooled shells with lemon curd.
- Chill 3 hours to set.
- Garnish with berries, whipped cream, or extra zest.
📌 Serving Suggestion:
- Dust with powdered sugar or drizzle with white chocolate!
❓ FAQs
1. Can I use store-bought lemon curd?
✅ Yes! But homemade is far superior in flavor.
2. Why is my crust crumbly?
- Overworked dough (mix just until combined).
- Needs more chilling (firms up the butter).
3. Can I freeze these?
✅ Yes! Freeze unfilled shells up to 1 month.
4. How long do they last?
- Fridge: Up to 4 days (cover tightly).
5. Can I make one big tart?
✅ Yes! Use a 9-inch tart pan and adjust baking time.
🔥 Flavor Variations
- Raspberry Lemon: Swirl in raspberry coulis.
- Meringue-Topped: Torch Swiss meringue for a lemon meringue tart.
- Coconut Lime: Swap lemon for lime + toasted coconut.
⏱ Time-Saving Tips
✔ Make curd & dough ahead (both keep 3 days in fridge).
✔ Use a food processor for faster crust mixing.
🍽 Serving Occasions
- Afternoon tea
- Bridal showers
- Easter or spring desserts
💬 Final Thoughts
These mini lemon tarts are sunshine in dessert form—zesty, buttery, and impossibly addictive! The shortbread-like crust pairs perfectly with the silky lemon filling, making them irresistibly snackable.
Warning: You’ll eat three before you even realize it! 😉🍋
Tried them? Share your pics! 📸 #LemonTartLove
