Mini Lemon Tartlets

Name: Mini Lemon Tartlets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 tartlets
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1 egg yolk; 2-3 tablespoons cold water; 1/2 cup granulated sugar; 2 large eggs; 1/3 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup heavy cream; 1 teaspoon vanilla extract

I absolutely love making Mini Lemon Tartlets as a delightful dessert that brightens any occasion. These little treats offer a perfect balance of tangy lemon filling and a buttery crust, making them irresistible to anyone with a sweet tooth. The process is surprisingly simple, even if it looks fancy! With just a few ingredients that I always have on hand, I can whip up a batch of these delicious tartlets in no time, serving them fresh to family and friends for a burst of citrusy joy.

Created by

Aileen Prescott

Last updated on 2026-01-08T15:53:38.889Z

When I first attempted to make Mini Lemon Tartlets, I was pleasantly surprised by how easily they came together. The fresh lemons I used not only provided a vibrant flavor but also made the kitchen smell divine. Using a shortcrust pastry gave these tartlets the perfect crumbly base, complementing the creamy lemon filling beautifully.

One of my favorite tips is to let the tartlets cool completely before adding the filling. This small step ensures the filling sets nicely, resulting in a creamy, luscious texture that contrasts beautifully with the crisp crust. Plus, they hold up wonderfully for parties!

        Why You'll Love These Tartlets
        Bright, zesty flavor that refreshes the palate
Crispy crust that perfectly complements the creamy filling
An elegant dessert that's easy to make for any occasion

      

The Importance of Ingredients

Using fresh lemon juice is crucial for the bright, zesty flavor of these Mini Lemon Tartlets. Bottled lemon juice may contain preservatives that can dull the tartness you desire. Additionally, ensure your eggs are at room temperature; this helps them incorporate better into the filling for a smoother texture. Lemon zest adds another layer of citrus essence, amplifying the tart’s overall flavor profile, so don't skip it!

For the crust, unsalted butter provides control over the salt level, which is important since the filling is already sweet and tangy. If you need a dairy-free option, coconut oil can be substituted in a 1:1 ratio, though it may impart a slight coconut flavor. Keep the butter or coconut oil chilled until you’re ready to incorporate it to maintain a flaky texture that perfectly contrasts the creamy filling.

Mastering the Crust

When preparing the crust, don't overwork the dough. Mixing until just combined keeps it tender and flaky. After you incorporate the egg yolk and cold water, roll the dough on a lightly floured surface until it's about 1/8 inch thick for a crispy texture. If the dough is too sticky, adding a little more flour can help, but be cautious not to incorporate too much, as this could toughen the crust.

Pressing the dough into mini tartlet pans may seem tricky, but it’s all about being gentle yet firm. Make sure to prick the bottoms with a fork; this prevents air bubbles from forming during baking. Bake until they’re lightly golden, which typically takes about 15 minutes. This pre-baking step ensures the crust holds up against the filling and adds a satisfying crunch to each bite.

Storing and Serving Suggestions

These tartlets can be made ahead of time, making them perfect for gatherings. After baking and cooling, store them in an airtight container in the refrigerator for up to three days. If you want a freshly baked flavor, consider freezing them before the filling stage. Once assembled, they can be frozen for up to a month; just allow them to thaw in the refrigerator overnight before serving.

To elevate your Mini Lemon Tartlets, consider topping them with a dollop of whipped cream or a sprinkle of fresh berries just before serving. This not only enhances their visual appeal but also adds a complementary sweetness and texture. If you're feeling adventurous, a touch of meringue on top, toasted lightly for a beautiful finish, can turn these tartlets into a show-stopping dessert!

Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
1 egg yolk
2-3 tablespoons cold water

For the Filling

1/2 cup granulated sugar
2 large eggs
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup heavy cream
1 teaspoon vanilla extract

Instructions

Steps to Make Mini Lemon Tartlets

Prepare the Crust

In a mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and mix in cold water, one tablespoon at a time, until the dough forms. Preheat the oven to 350°F (175°C). Roll out the dough and press it into mini tartlet pans. Prick the bottoms with a fork and bake for 15 minutes or until golden.

Make the Filling

In another bowl, whisk together sugar, eggs, lemon juice, lemon zest, cream, and vanilla until smooth. Pour the filling into the baked crusts and bake for an additional 15 minutes. The tarts should be set but slightly jiggly in the center.

Cool and Serve

Remove the tartlets from the oven and allow them to cool completely in the pans before gently removing them. Serve chilled and enjoy!

Enjoy Your Tartlets!

Pro Tips

For an extra touch, consider topping your tartlets with a dollop of whipped cream and a sprinkle of fresh berries right before serving. This not only enhances the presentation but also adds another layer of flavor.

Troubleshooting Common Issues

If your filling doesn't set properly, it may be due to undercooking. Make sure to bake until the edges are set while the center remains slightly jiggly, which indicates a creamy texture once cooled. If you find the filling is too tangy, consider reducing lemon juice by one tablespoon next time, balancing it with a touch more sugar based on your taste preferences.

A common issue with tart crusts is shrinking during baking. To avoid this, refrigerate the dough for at least 30 minutes before rolling it out. Also, ensure that the crust is adequately pricked, allowing steam to escape and preventing the dough from puffing up while baking.

Variations for Different Flavors

Feel free to experiment with different citrus fruits. Lime or orange juice can be delicious alternatives that bring new nuances to the filling. If you try lime, a touch more sugar may be necessary to counterbalance the bite. For a tropical twist, consider adding a hint of coconut to the filling by mixing in some shredded coconut or using coconut cream instead of heavy cream.

For an added texture element, you could incorporate finely chopped nuts, like almonds or walnuts, into the crust. This will provide a delightful crunch and an extra layer of flavor that pairs wonderfully with the lemon filling. Make sure they are finely chopped to maintain the tartlet’s elegant appearance.

Questions About Recipes

→ Can I make the crust ahead of time?

Absolutely! You can prepare the crust a day in advance and store it in the refrigerator until you're ready to fill and bake.

→ What if I don't have mini tartlet pans?

You can use a muffin tin instead! Just be sure to adjust the baking time accordingly.

→ Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled juice can be a suitable substitute in a pinch.

→ How should I store leftover tartlets?

Store any leftover tartlets in an airtight container in the refrigerator for up to 2 days for optimal freshness.