My Sunny Kitchen Secret
I love making mini lemon tarts. They are like little bites of sunshine. The secret is a simple shortcrust pastry tart shell. It is buttery and crisp.
You press the dough into a muffin pan. It is so easy. This is my favorite way for how to make mini tarts in a muffin pan. It feels like playing with dough. I still smile when I pull the golden shells out.
The Heart of the Tart
Now, the lemon curd recipe. It is the heart of the tart. You whisk eggs and sugar. Then you add fresh lemon juice. Doesn’t that smell amazing?
You cook it slowly. It turns thick and yellow. Stir in little cubes of butter. This makes it rich and smooth. Let it cool completely. This matters because warm curd makes a soggy shell. We want a perfect bite.
A Berry Happy Finish
Spoon the cool curd into your shells. Now for the fun part! Top with chopped strawberries. The red and yellow look so cheerful together.
A little dust of powdered sugar finishes them. These strawberry lemon curd tartlets are a perfect summer dessert. They are not too heavy. *Fun fact: The acid in lemon juice helps thicken the egg in the curd!*
Why This All Matters
This easy lemon tart recipe is about sharing joy. Small treats feel special. They are made for passing around a table.
Making dessert recipes from scratch feels good. You know every ingredient. This matters. It connects us to our food and to each other. What is your favorite small treat to share?
Your Turn in the Kitchen
I hope you try this mini tart recipe. It is a wonderful first project. The steps are simple. Your family will be so impressed.
Did you know you can use other berries? Blueberries or raspberries work too. What berry would you try on your lemon curd tartlets? Tell me if you give it a go. I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Powdered Sugar | 120 g | For the tart shell |
| Salt | ½ teaspoon | For the tart shell |
| Unsalted Butter | 170 g | For the tart shell, softened |
| Large Egg | 1 | For the tart shell, room temperature |
| Vanilla Extract | 1 teaspoon | For the tart shell |
| All-Purpose Flour | 350 g | For the tart shell |
| Large Eggs | 2 | For the lemon curd |
| Granulated Sugar | 90 g | For the lemon curd |
| Lemon Juice | from 1 lemon | For the lemon curd |
| Unsalted Butter | 50 g | For the lemon curd, softened and cubed |
| Strawberries | As needed | For topping, roughly chopped |
| Powdered Sugar | For dusting | For topping |
Instructions
Step 1: Let’s make the shortcrust pastry tart shell. Mix powdered sugar and salt. Add soft butter and cream it together. It should look smooth and dreamy. (Use room-temperature butter for a happy dough!)
Step 2: Beat in one egg and vanilla. Then, gently mix in the flour. Don’t overmix it, dear. Form the dough into a flat disc and chill it. This is the secret to perfect mini lemon tarts.
Step 3: Now, learn how to make mini tarts in a muffin pan. Roll the dough thin. Cut circles and press them into the pan. I still laugh at my first lopsided shells. What’s your favorite summer dessert? Share below!
Step 4: Bake the shells with pie weights for 10 minutes. Let them cool completely. Meanwhile, make the lemon curd recipe. Whisk eggs and sugar into a paste. Doesn’t that smell amazing already?
Step 5: Cook the curd on medium heat, stirring always. It thickens like magic. Remove from heat and stir in butter. Spoon curd into cooled shells. Top your strawberry lemon curd tartlets with fresh berries and a snowy dusting of sugar.
Creative Twists
Berry Medley: Use raspberries or blueberries instead of just strawberries.
Citrus Swap: Try lime or orange juice in your lemon curd recipe.
Herbal Hint: Add a tiny basil or mint leaf on top for a fresh surprise.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These lemon curd tartlets shine on their own. For a fancy touch, add a dollop of whipped cream. They pair beautifully with a cup of herbal tea. This easy lemon tart recipe is perfect for a summer dessert. Which would you choose tonight?
Keeping Your Tartlets Tasty for Later
Let’s talk about storing these sweet treats. First, cool your tartlets completely. Then, place them in a single layer in a container. You can keep them in the fridge for three days. The freezer is great for longer storage. Wrap each one tightly in plastic wrap first. They will keep for one month.
I remember my first batch of lemon curd tartlets. I left them on the counter. The next day, the shells were soft. I was so disappointed. Now I always use the fridge. Batch cooking these mini lemon tarts is a smart move. Make a big batch of shells and curd on a quiet afternoon. It makes a summer dessert ready in minutes.
Why does this matter? Good storage keeps your hard work delicious. It also means you always have a happy little treat to share. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Tart Troubles
We all face little problems in the kitchen. Here are three easy fixes. First, a soggy tart shell. Always bake your shortcrust pastry shell with weights first. This is called blind baking. It makes the shell crisp.
Second, lumpy lemon curd. You must stir it constantly on the heat. I once looked away for a moment. My curd got little cooked egg bits. A fine strainer fixes this. Just pour the curd through it.
Third, tartlets stuck in the pan. Let them cool fully first. Then, a small knife tip helps lift them out. Why does this matter? Fixing small issues builds your cooking confidence. It also makes the flavor and texture perfect every time. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to prevent a soggy tart shell for lemon tartlets?
Blind baking is the secret. Use pie weights in the shells before the first bake. This keeps the pastry from puffing up. It also makes a strong, crisp shell. A crisp shell holds the creamy lemon curd recipe filling perfectly. Let the shells cool completely before you add the curd. This extra step makes all the difference for your mini tart recipe.
Can I use frozen berries for the topping on lemon tartlets?
Yes, you can use frozen berries. But thaw and drain them very well first. Pat them dry with a paper towel. Wet berries will make your beautiful strawberry lemon curd tartlets soggy. I think fresh berries taste best in summer. Yet frozen berries let you make this easy lemon tart recipe all year. It is a wonderful dessert recipe for any season.
How do you make a smooth and creamy lemon curd filling?
Stir constantly over medium heat. Do not stop stirring. The curd will thicken in about five minutes. When it coats your spoon, take it off the heat. Stir in the butter until it melts. Then, strain the curd through a fine sieve. This catches any little bits. You will get the smoothest, most creamy lemon curd for your lemon curd tartlets.
What are some easy decorations for mini lemon tarts?
A dusting of powdered sugar is classic and easy. One fresh berry or a mint leaf looks pretty. A tiny bit of lemon zest adds color and flavor. For a special touch, whip a little cream. Place a small spoonful on top. *A fun fact: the acid in lemon juice “cooks” the egg in the curd, making it thick and creamy.*
Can lemon tartlets be made ahead of time?
Yes, they are perfect for making ahead. Bake the shortcrust pastry tart shells and let them cool. Make the lemon curd. Store both separately in the fridge for up to two days. Assemble your mini lemon tarts a few hours before serving. This keeps the shells crisp. It is a great trick for easy summer dessert planning.
What can I use instead of fresh lemons for the curd?
You can use bottled lemon juice in a pinch. The flavor will not be as bright. You could also try another citrus fruit. Limes or oranges make a lovely curd too. The method for how to make mini tarts in a muffin pan stays the same. Just swap the lemon juice for another. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little bites of sunshine. Cooking is about sharing joy. These tartlets are perfect for sharing. I would love to hear about your baking adventure.
Tell me about your time in the kitchen. Have you tried this recipe? Did your family enjoy them? Your stories make my day. Please leave a comment below and tell me all about it.
Happy cooking!
—Grace Hollander.
Zesty Lemon Tartlets with Berry Topping
Description
These delightful Zesty Lemon Tartlets feature a buttery, vanilla-scented crust filled with a smooth, tangy homemade lemon curd and topped with fresh strawberries.
Ingredients
Tart Shell:
Lemon Curd:
Toppings:
Instructions
- For the Tart Shell: In a large mixing bowl, stir together powdered sugar and salt. Add softened butter and cream together with a hand mixer or stand mixer until smooth and creamy. Add the egg and vanilla extract and cream together until smooth.
- With the mixer on low speed, mix in the flour until no large dry patches of flour remain. Don’t overmix. Turn the dough out onto a floured surface and form into a flattened disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F. If the dough is too hard, let it sit at room temperature for about 10 minutes to soften before rolling it out. On a floured surface, roll the dough out to be about ⅛ inch thick.
- With a 3 inch circular cookie cutter, cut out circles of dough. Place each circle of dough into a muffin pan and gently press the dough into each mold. Insert cupcake liners into each muffin mold and fill with pie weights or uncooked rice or beans.
- Bake tart shells for about 10 minutes or until golden brown. Remove from oven and let cool completely before removing the tart shells from the muffin pan.
- For the Lemon Curd: In a small pot, whisk together eggs and sugar until it becomes a paste. Add in the lemon juice and stir to combine.
- Heat the mixture on medium heat while stirring continuously. The mixture will start to thicken after about 5 minutes. When the lemon curd is thick enough to coat the back of a spoon, remove the pot from the heat.
- Stir in one cube of butter at a time until all the butter is melted and thoroughly combined. Transfer lemon curd to a small bowl to cool completely.
- Spoon about 2 tablespoons of lemon curd into each cooled tartlet shell. Top with chopped strawberries and a dusting of powdered sugar before serving.
Notes
- For the best results, ensure all ingredients for the tart dough and lemon curd are at room temperature. You can substitute other berries like raspberries or blueberries for the strawberry topping. Store assembled tartlets in the refrigerator for up to 2 days.