Okay, friends, gather ’round because I’m about to spill the tea (or, you know, the lemon juice!) on my absolute favorite thing to whip up when I want a little sunshine in dessert form: **Mini Lemon Tarts**! These little beauties are the perfect way to end a meal, or, hey, let’s be honest, the perfect way to *start* one. I’m a firm believer in “eat dessert first,” and these little guys make it easy to do just that. They’re bright, zesty, and oh-so-satisfying, and trust me, they’ll disappear *fast*!
I’ve been making these for years, and the recipe has been tweaked and perfected to be the best of the best! You’ll never believe how easy they are. I mean, we’re talking about a buttery, flaky crust that cradles a creamy, tangy lemon filling. It’s a match made in dessert heaven, I tell ya! And the best part? They look super fancy, but they’re secretly a breeze to make.
So, get ready to impress your friends, family, or just yourself (no judgment here!) with these delightful **Mini Lemon Tarts**. I’m telling you, once you try them, you’ll be hooked! Now, let’s get baking!
Print
Mini Lemon Tarts: The Zestiest Treat Ever!
- Total Time: 1 hour 20 minutes
- Yield: 24 mini tarts
- Diet: Vegetarian
Description
These mini lemon tarts are a delightful treat. They offer a burst of zesty flavor.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup granulated sugar
- Pinch of salt
- 3-4 tablespoons ice water
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- 4 large eggs
- Zest of 2 lemons
- Pinch of salt
Instructions
- Make the crust: Whisk together flour, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough comes together.
- Wrap the dough and chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the dough and cut out circles.
- Press the dough into mini tart pans.
- Blind bake the crusts for 12-15 minutes.
- Make the filling: Whisk together sugar, lemon juice, eggs, zest, and salt.
- Pour the filling into the pre-baked tart shells.
- Bake for 15-20 minutes, or until the filling is set.
- Let the tarts cool completely before serving.
Notes
- For a smoother filling, strain it before pouring into the crusts.
- Garnish with fresh lemon zest or berries.
- Store leftover tarts in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 20g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
