I’ve been baking mini lemon tartlets for years, and let me tell you, there’s something magical about these little bites of sunshine. They’re the perfect mix of buttery crust and tangy-sweet filling, just one pop of flavor and you’re hooked. What I love most is how easy they are to whip up, even if you’re not a seasoned baker. Fresh lemon juice and a simple press-in crust mean you’re never more than 45 minutes away from dessert heaven. Trust me, once you try these, they’ll become your go-to for parties, brunches, or just because you deserve a treat.
Why You’ll Love These Mini Lemon Tartlets
These mini lemon tartlets are my secret weapon for so many occasions, and here’s why they’ll steal your heart too:
- Quick to make: From bowl to table in under an hour, no fancy skills needed, just a food processor and some elbow grease for pressing the crust
- Party perfection: Their bite-sized cuteness makes them ideal for showers, brunches, or when you need a dessert that looks fancy without the fuss
- That perfect tang: The fresh lemon filling strikes that dreamy balance between sweet and tart that makes your taste buds sing
- Buttery magic: The crust bakes up tender and crisp, like a little edible hug for that zesty lemon filling
Seriously, these little guys disappear faster than I can make them, and the requests for “just one more batch” never stop coming!
Ingredients for Mini Lemon Tartlets
Gather these simple ingredients to make your mini lemon tartlets shine. I promise, every one plays a crucial role in creating that perfect bite:
- 1 cup all-purpose flour: The foundation for our buttery crust
- 1/2 cup unsalted butter, chilled and cubed: Cold is key, I pop mine in the freezer for 10 minutes before using
- 2 tbsp powdered sugar: Just enough sweetness to balance the tart filling
- 1/4 tsp salt: Don’t skip this, it makes all the flavors pop
- 1/2 cup granulated sugar: For that sunny lemon filling
- 2 large eggs: Room temperature helps them blend smoothly
- 1/4 cup fresh lemon juice: About 2 juicy lemons, trust me, bottled just isn’t the same
- 1 tbsp lemon zest: The fragrant oil here is what makes the flavor sing
- 1/4 cup heavy cream: Adds silkiness to our filling
Ingredient Notes & Substitutions
Got dietary needs? No problem! Swap all-purpose flour with almond flour for gluten-free crusts (just add 1 extra tbsp butter). For dairy-free, use coconut oil instead of butter and coconut cream in place of heavy cream, though the texture will be slightly different. And please, if you take away one thing, let it be this: fresh lemon juice is non-negotiable for that bright, vibrant flavor we’re after. The bottled stuff tastes flat in comparison!
How to Make Mini Lemon Tartlets
Okay, let’s get baking! These mini lemon tartlets come together in two simple parts, the crust and the filling. I’ll walk you through each step so you end up with perfect little bites every time. First things first: preheat your oven to 350°F (175°C). This gives your oven time to stabilize while you prep everything else.
Preparing the Tartlet Crust
Grab your food processor (or a bowl and pastry cutter if you’re going old-school) and let’s make magic happen. Pulse the flour, chilled butter cubes, powdered sugar, and salt just until the mixture looks like coarse sand with some pea-sized butter bits remaining. Here’s my golden rule: don’t overmix or your crust will be tough instead of tender.
Now, press about 1 tablespoon of dough into each mini tartlet pan cavity. I use my fingers to spread it evenly up the sides, no rolling pin needed! For extra flakiness, chill the pressed crusts for 30 minutes before baking, but if you’re impatient like me sometimes, you can skip straight to baking for 10 minutes until they’re lightly golden.
Making the Lemon Filling
While the crusts bake, whisk together granulated sugar, eggs, fresh lemon juice, zest, and heavy cream until completely smooth. A little trick? Strain the filling through a fine mesh sieve to catch any zest clumps or egg bits, this gives you that silky-smooth texture we’re after.
When your crusts are ready, pour the filling into each shell, stopping just below the rim. Bake for 12-15 minutes until the centers jiggle slightly but aren’t liquid. Watch closely, overbaking makes the filling curdle! Let them cool completely before popping them out of the pans. The waiting is the hardest part, I know!
Tips for Perfect Mini Lemon Tartlets
After making hundreds of these little lemony wonders, I’ve picked up some tricks that make all the difference:
- Chill that dough: If you’ve got time, pop the pressed tartlet shells in the fridge for 30 minutes before baking. This keeps the butter cold so your crust stays flaky instead of tough.
- Zest first, juice later: Always zest your lemons before juicing them, trying to zest a squeezed lemon is like hugging a porcupine!
- Patience is a virtue: Let the tartlets cool completely before serving. The filling sets as it cools, giving you that perfect custardy texture.
- Fresh is best: Bottled lemon juice might seem convenient, but the flavor just can’t compare to the bright zing of freshly squeezed.
Follow these simple tips, and your mini lemon tartlets will turn out bakery-perfect every single time!
Serving & Storing Mini Lemon Tartlets
These little beauties practically dress themselves! For a pop of color, I love topping them with fresh raspberries or blueberries right before serving, the berries’ sweetness plays so nicely with the tart lemon. A tiny sprig of mint makes them look extra fancy for parties. If you’ve got leftovers (lucky you!), store them in an airtight container at room temperature for up to 3 days. No need to reheat, they’re perfect chilled or at temp with your morning coffee! If you are looking for other small dessert ideas, check out some recipes over at familytastes.com.
Mini Lemon Tartlets FAQs
Got questions about these zesty little treats? I’ve baked enough batches to answer all your burning questions, here are the ones I hear most often!
Can I freeze mini lemon tartlets?
You sure can, but with a little trick! Freeze just the unbaked tartlet shells for up to 3 months (wrap them well). The filling? That’s best made fresh. Frozen filled tartlets tend to get weepy when thawed. When ready to bake, just fill your frozen shells and add a couple extra minutes to the baking time.
Can I use bottled lemon juice instead of fresh?
Oh honey, I wouldn’t recommend it! Bottled lemon juice lacks that bright, vibrant flavor we’re after. Fresh lemons give you that perfect balance of sweet and tart that makes this easy lemon dessert so special. Plus, you need the fresh zest anyway, those fragrant oils are flavor gold!
Why did my lemon filling curdle?
Most likely from overbaking, I’ve been there! The filling should still have a slight jiggle when you pull them out (think gelatin, not liquid). They’ll firm up as they cool. Also, make sure your oven temp is accurate, an oven thermometer is cheaper than a ruined batch!
Can I make these in one big tart instead?
Absolutely! Use a 9-inch tart pan with removable bottom. Bake the crust for 15 minutes, then fill and bake another 20-25 minutes. Just know you’ll lose some of that adorable mini lemon tartlet charm, but gain more deliciousness per bite!
How do I get my tartlets out of the pan cleanly?
Patience is key, let them cool completely first! Then gently twist each tartlet while lifting. If they stick, run a thin knife around the edges. Pro tip: Grease your pans well before adding the crust (I use butter and a light flour dusting).
Nutritional Information
Let’s keep it real, these mini lemon tartlets are a treat, not health food! But here’s the scoop per tartlet (based on my exact recipe): about 150 calories, 8g fat, and 10g sugar. Keep in mind, these are estimates, your actual numbers might dance a bit depending on your exact ingredients (like how generous you are with that butter!). I don’t stress over every gram when it comes to desserts this special. Life’s too short not to enjoy a little lemony sunshine now and then! If you are interested in other dessert recipes, check out my desserts category.
Try this recipe and share your results in the comments! Did yours turn out as cute as mine? Any fun twists you added? I’d love to hear your tartlet tales! For more baking inspiration, see my guide on puff pastry dessert recipes.
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45-Minute Mini Lemon Tartlets: Irresistible Zesty Bliss
- Total Time: 45 mins
- Yield: 12 tartlets 1x
- Diet: Vegetarian
Description
Delicious bite-sized lemon tartlets with a buttery crust and tangy lemon filling.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 2 tbsp powdered sugar
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until mixture resembles coarse crumbs.
- Press dough into mini tartlet pans. Bake for 10 minutes until lightly golden.
- Whisk together granulated sugar, eggs, lemon juice, lemon zest, and heavy cream.
- Pour filling into pre-baked tartlet shells. Bake for 12-15 minutes until set.
- Let cool before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Chill dough for 30 minutes before baking for a flakier crust.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg