Go Back
–+ servings
Stack of mini lemon tarts on a white plate.

Mini Lemon Tarts

These sweet and citrusy mini lemon tarts are an easy bite sized treat. The perfect flaky crust is filled with a sweet and tart lemon filling.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 35 tarts
Calories 104 kcal

Equipment

  • Mixing bowl
  • Hand or Stand Mixer
  • Rolling Pin
  • 2 ⅝ round cookie cutter
  • Muffin/cupcake tin
  • Measuring Cups and spoons

Ingredients
  

For the crust

  • 12 tablespoons butter unsalted + softened
  • 6 oz cream cheese softened
  • 2 teaspoons granulated sugar
  • .5 teaspoons salt
  • 1.5 cups flour

For the filling

  • .5 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup granulated sugar
  • 3 eggs
  • ⅓ cup sour cream

Instructions
 

For the crust

  • Add 12 tablespoons butter, 6 oz cream cheese, 2 teaspoons sugar, .5 teaspoon salt in a mixing bowl and mix on medium until smooth.
  • Add in 1.5 cups flour and mix on low, scraping sides down as needed until well combined.
  • Wrap the dough in plastic wrap and flatten into a disc that's about 1 in thick. Then chill for at least an hour.
  • Preheat oven to 375 degrees Fahrenheit and spray mini muffin tins with non-stick cooking spray.
  • Once dough is chilled, roll it out to about ⅛ inch thickness.
  • Use the 2 ⅝ round cookie cutter and cut dough into circles. Reroll scraps as needed and keep cutting rounds until all the dough is used.
  • Place the dough circles into the muffin tin holes and gently press it into the bottom and sides of the cavity

For filling

  • Mix .5 cup lemon juice, 1 tablespoon lemon zest, 1 cup sugar, 3 eggs and ⅓ cup sour cream together in a medium bowl. Mix until smooth.
  • Carefully fill each muffin tin/crust with lemon filling. Leaving a little room at the top of each crust so they don't overflow.
  • Bake in a preheated oven for 20 - 24 minutes. Filling should be set and crust should be slightly browned.

Notes

Tips
  • You can use store bought pie crust if you want to skip making your own.
  • Make sure not to overfill the tarts with the lemon filling or it will spill over the edges during cooking.
  • You can also use a full size muffin tin, if preferred.  You will need to make the cookie cutter larger in size.
Storage
  • You can keep these in an airtight container in the refrigerator for 3 - 4 days.
  • Or, you can freeze them for 3 - 6 months.

Nutrition

Calories: 104kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 86mgPotassium: 25mgFiber: 0.2gSugar: 6gVitamin A: 220IUVitamin C: 2mgCalcium: 12mgIron: 0.3mg
Subscribe for More!Join our Newsletter for more dessert recipes!

Nutrition information provided is just an estimate and may vary based on specific ingredients used.