Lemon Tarts: Discover Your New Favorite Dessert Recipe!
Bright, tangy, creamy, and irresistibly elegant mini lemon tarts topped with whipped cream and lemon curd.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup unsalted butter, cubed
- Whipped cream or coconut whipped topping
- Extra lemon curd for center dot
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). In a food processor, pulse flour, sugar, salt and butter until crumbly. Add egg yolk and water, mix just until dough forms.
- Press dough into mini tart pans, prick bottoms, and chill for 20 minutes.
- Bake for 12–15 minutes until edges are golden. Let cool completely.
- For lemon curd: In a saucepan, whisk lemon juice, zest, sugar, and egg yolks over low heat. Add butter and stir constantly until thick and glossy. Strain and cool.
- Fill tart shells with lemon curd and chill 1 hour to set.
- Pipe whipped cream petals on top and add a small dollop of curd in the center to create daisy flowers. Dust with powdered sugar if desired.
Notes
- Use a piping bag with a round tip for flower effect.
- Strain lemon curd for ultra-smooth texture.
- Tart shells can be made a day ahead.
Nutrition
- Serving Size: 1 mini tart
- Calories: 250 kcal
- Sugar: 14g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g