Mini Lemon Tarts with Shortbread

Why Make This Recipe

Mini Lemon Tarts with Shortbread Crust are a delightful treat perfect for any occasion. Their bright, tangy flavor from the lemon curd paired with a buttery, crumbly crust makes them a crowd-pleaser. These little tarts are not only delicious but also fun to make. They can brighten up your dessert table and impress your guests with their charming size and vibrant lemon filling.

How to Make Mini Lemon Tarts with Shortbread Crust

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup sugar
• 1 cup white whole wheat (or all-purpose) flour
• 1/4 tsp fine sea salt (omit if using salted butter)
• 1/2 tsp vanilla extract
• 1 cup lemon curd
• 1 tablespoon lemon zest
• 3/4 cup fresh lemon juice
• 1/2 cup sugar (for lemon curd)
• 1/4 tsp fine sea salt (omit if using salted butter)
• 3 large eggs
• 4 large egg yolks
• 4 tablespoons unsalted butter (1/2 stick), cubed

Directions

1. In a stand mixer, cream together the butter and sugar until light and fluffy.
2. Mix in the vanilla extract until combined.
3. Add the flour and salt to the mixture and mix well.
4. Refrigerate the dough for 30 minutes to help it set.
5. Preheat the oven to 300° F (150° C).
6. Remove the dough from the refrigerator and press it into mini tart pans.
7. Place the pans on a cookie sheet and bake for 10-15 minutes or until the crusts are lightly golden.
8. Remove from the oven and let the tarts cool before taking them out of the pans.
9. Fill each cooled tart shell with lemon curd.
10. Optionally, top with fresh berries or whipped cream for an extra touch.

How to Serve Mini Lemon Tarts with Shortbread Crust

Serve Mini Lemon Tarts with Shortbread Crust chilled or at room temperature. They make an excellent dessert after a meal or a sweet snack for an afternoon tea. Feel free to garnish them with fresh berries or a dollop of whipped cream for a beautiful presentation.

How to Store Mini Lemon Tarts with Shortbread Crust

To store your Mini Lemon Tarts, keep them in an airtight container in the refrigerator. They are best enjoyed within a few days but can last for up to a week. If you need to store them for a longer period, consider freezing the crusts and filling them with lemon curd just before serving.

Tips to Make Mini Lemon Tarts with Shortbread Crust

• Ensure your butter is softened but not melted for the best texture in the crust.
• Use fresh lemons for juice and zest to get the most vibrant flavor.
• Don’t skip the refrigeration step for the dough; it helps the crust hold its shape.
• If you prefer a sweeter tart, you can adjust the sugar in the lemon curd to taste.

Variation

You can customize these tarts by adding different flavors to the lemon curd, such as lavender or raspberry. Simply infuse the flavors into the lemon curd mixture for a unique twist.

FAQs

Can I use store-bought lemon curd?
Yes, store-bought lemon curd is a great time-saver and works perfectly for these tarts.

Can I make the tart crust ahead of time?
Absolutely! You can make the crust ahead, store it in the refrigerator, and fill them with lemon curd just before serving.

What can I use instead of flour?
If you need a gluten-free option, you can use almond flour or a gluten-free flour blend. Just note that the texture may vary slightly.

Mini Lemon Tarts

Delightful mini lemon tarts with a buttery shortbread crust and vibrant lemon curd filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 tarts

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the crust

• 1/2 cup unsalted butter 1 stick, softened
• 1/4 cup sugar
• 1 cup white whole wheat flour or all-purpose flour
• 1/4 tsp fine sea salt omit if using salted butter
• 1/2 tsp vanilla extract

For the lemon curd

• 1 cup lemon curd
• 1 tbsp lemon zest
• 3/4 cup fresh lemon juice
• 1/2 cup sugar for lemon curd
• 1/4 tsp fine sea salt omit if using salted butter
• 3 large eggs
• 4 large egg yolks
• 4 tbsp unsalted butter 1/2 stick, cubed

Method

 

Preparation

1. In a stand mixer, cream together the butter and sugar until light and fluffy.
2. Mix in the vanilla extract until combined.
3. Add the flour and salt to the mixture and mix well.
4. Refrigerate the dough for 30 minutes to help it set.

Baking

1. Preheat the oven to 300°F (150°C).
2. Remove the dough from the refrigerator and press it into mini tart pans.
3. Place the pans on a cookie sheet and bake for 10-15 minutes or until the crusts are lightly golden.
4. Remove from the oven and let the tarts cool before taking them out of the pans.

Filling

1. Fill each cooled tart shell with lemon curd.
2. Optionally, top with fresh berries or whipped cream for an extra touch.

Notes

Serve Mini Lemon Tarts chilled or at room temperature. They can be stored in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing the crusts and filling them with lemon curd just before serving. Use fresh lemons for juice and zest for the best flavor.