How to Make Easy Mini Lemon Tarts with Shortbread Crust - A Step-by-Step Guide

There's nothing quite as satisfying as biting into a perfectly balanced lemon tart with a crumbly, buttery shortbread crust. These easy mini lemon tarts are a delightful treat that will brighten up any occasion, from a casual afternoon tea to an elegant dessert spread at a dinner party. The combination of tangy lemon curd and sweet, crumbly crust is a match made in heaven, and they're the perfect way to satisfy your sweet tooth without feeling too heavy.

These mini lemon tarts are not...

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Ingredients

  • 1 cup white sugar
  • ⅓ cup fresh lemon juice
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • ½ cup white sugar
  • ½ teaspoon kosher salt

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 mini tarts

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
  • Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
  • Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
  • Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
  • Nutrition

    670 cal.

    • Total Fat: 34g
    • Saturated Fat: 20g
    • Cholesterol: 174mg
    • Sodium: 200mg
    • Total Carbohydrate: 86g
    • Dietary Fiber: 1g
    • Total Sugars: 51g
    • Protein: 8g
    • Vitamin C: 8mg
    • Calcium: 32mg
    • Iron: 3mg
    • Potassium: 111mg