There’s something undeniably delightful about sinking your teeth into a mini lemon tart. The balance of zesty lemon filling sitting atop a buttery crust, finished with a light and fluffy meringue, creates a product that can elevate any dessert table. These miniature treats are perfect for gatherings, celebrations, or simply satisfying a personal craving for something sweet and tangy.
What stands out about these mini lemon tarts is the balance of flavors and textures. The crisp crust provides just the right amount of crunch that complements the smooth, velvety lemon filling. The sweet meringue adds a cloud-like finish, rounding out the experience with a light sweetness. If you love desserts that are light yet packed with flavor, these tarts are just the thing for you!
Why you’ll love this
- Quick to prepare: These tarts come together in about an hour.
- Great for gatherings: Perfectly sized to pop in your mouth, making them ideal for parties.
- Bright, refreshing flavor: The lemon filling adds a zesty kick everyone loves.
- Make-ahead option: They can be prepared one day in advance and stored in the fridge.
- No leftover worries: These are always a hit, leaving you with an empty plate!
“These mini tarts are a burst of sunshine in every bite!”
Step-by-step overview
Making mini lemon tarts involves preparing a crumbly crust, whipping up a zesty lemon filling, and topping it with a sweet meringue. After baking the crust, you fill it with the lemon mixture and then bake again before finishing with a perfect layer of meringue.
What you’ll need for mini lemon tarts
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/2 cup fresh lemon juice
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup granulated sugar for meringue
- 1/4 teaspoon cream of tartar
- 2 large egg whites
Ingredient notes & swaps:
- Butter: You can use coconut oil as a dairy-free substitute for a different taste.
- Lemon juice: Freshly squeezed is recommended for the best flavor.
- Cornstarch: This thickens the filling but can be replaced with flour if needed.
- Meringue: Ensure your mixing bowl and utensils are clean and free from grease for the best result.
How to make it
These tarts require a few steps, but don’t worry; it’s well worth the effort! You’ll have a beautiful dessert that truly impresses.
Prepare the crust: In a large bowl, combine the flour, butter, powdered sugar, and 1/4 teaspoon salt. Mix these ingredients together until crumbly. Add the egg yolk and continue to combine until a dough forms. Press the dough into a tart pan evenly and bake until light golden brown, about 15 minutes.
Make the lemon filling: In a medium saucepan, whisk together the fresh lemon juice, granulated sugar, eggs, lemon zest, and 1/4 teaspoon salt over medium heat. Stir constantly until the mixture thickens. Once thickened, remove from heat and gently fold in the cornstarch.
Fill the crusts: Pour the prepared lemon filling into the baked tart crusts, smoothing the top as necessary. Return the pan to the oven and bake for an additional 5 to 10 minutes, until just set.
Prepare the meringue: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the granulated sugar to the egg whites, continuing to mix until stiff peaks form. Spread the meringue over the lemon filling, ensuring it covers the filling completely.
Bake the meringue: Return the tarts to the oven and bake until the meringue is golden brown, about 10-15 minutes. Allow the mini lemon tarts to cool completely before serving.
Pro Tip: For an extra light meringue, ensure your egg whites are at room temperature before you begin whipping them.
Helpful cooking tips
- Use cold butter: For the crust, chilling the butter helps create a flaky texture.
- Check the meringue: When forming stiff peaks, ensure that no sugar granules remain by mixing until fully dissolved.
- Zest and juice accurately: Use a microplane for fine zesting to avoid the bitter white pith underneath.
- Let the tarts cool: Allow them to cool completely before slicing to let the filling set.
Best ways to enjoy it
These mini lemon tarts are perfect on their own, but you can pair them with fresh berries or a dollop of whipped cream for an added treat. A sprinkling of additional lemon zest or a mint leaf can make them look even more appealing on a dessert display.
How to store & freeze
Store any leftover tarts in an airtight container in the refrigerator, where they’ll keep fresh for up to three days. To freeze, wrap each tart in plastic wrap and place in a freezer-safe bag. They can be frozen for up to two months—just thaw in the fridge before serving.
How to fix common issues
- Soggy crust: Ensure you pre-bake the crust until it’s set and lightly browned. If it’s undercooked, it may become soggy once the filling is added.
- Bland filling: Taste the filling before pouring it into the crusts; adjust the sugar or lemon juice as needed.
- Overcooked meringue: Keep a close eye on the meringue while it bakes—once golden brown, it’s ready.
- Cracked meringue: Avoid rapid temperature changes; let the tarts cool gradually to prevent cracking.
Recipe variations
- Add fruit flavors: Mix in pureed raspberries or berries into the lemon filling for an exciting twist.
- Gingery crust: For a warm, spiced flavor, consider adding ginger snaps in place of some of the flour for the crust.
- Experiment with citrus: Substitute some of the lemon juice with lime or orange juice for unique flavor profiles in your mini tarts.
Common questions
Can I use store-bought crust?
Yes, a pre-made pie crust or tart shell can be a huge time-saver. Just bake the filling in accordance with the package instructions.
What can I substitute for eggs?
For a vegan alternative, consider using flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, set for a few minutes). However, the texture will change a bit.
How do I know my tarts are done?
The lemon filling should be set but slightly jiggly in the center when you take it out of the oven.
When you’re ready to impress guests or just treat yourself, these mini lemon tarts will not only satisfy your sweet tooth but also provide a refreshing zesty kick. Enjoy your baking!
Mini Lemon Tarts
Ingredients
Method
- In a large bowl, combine the flour, butter, powdered sugar, and 1/4 teaspoon salt. Mix until crumbly.
- Add the egg yolk and continue to combine until a dough forms.
- Press the dough into a tart pan evenly and bake at 350°F (175°C) until light golden brown, about 15 minutes.
- In a medium saucepan, whisk together lemon juice, granulated sugar, eggs, lemon zest, and 1/4 teaspoon salt over medium heat.
- Stir constantly until the mixture thickens. Remove from heat and gently fold in cornstarch.
- Pour the prepared lemon filling into the baked tart crusts, smoothing the top as necessary.
- Return the pan to the oven and bake for an additional 5 to 10 minutes until just set.
- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add granulated sugar while continuing to mix until stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it covers completely.
- Return tarts to the oven and bake until the meringue is golden brown, about 10 to 15 minutes.
- Allow mini lemon tarts to cool completely before serving.