These Pretty Mini Lemon Tarts Taste Just as Good as They Look

Mini lemon tarts are the most adorable spring dessert you’ll ever lay eyes on, and they taste like a million bucks! These easy-to-make, individually-sized little tarts are made with a filling of sharp, sweet lemon curd folded into freshly whipped vanilla cream, then poured into a crisp graham cracker crust. Not only will the beautiful colors of lemon-and-flower tarts look amazing on your table, but they will taste just as good as they look!

These tarts do need to chill for about 4-6 hours, or overnight, so keep that in mind. That just means these are a great make-ahead dessert for your spring and summer entertaining, so you’ve got one less thing to worry about the day of!

Once you’ve made these darling desserts, just dress them up with a dollop of fresh whipped cream (or use Cool Whip for ease–it’ll be our secret!) and a sprinkle of edible, food-grade rose petals. This lemon tart recipe makes a treat that’s sure to brighten the table at any spring picnic or summer shower. Scroll on for all the details, including a tutorial video, and happy baking!

Mini Lemon Tart Recipe

Prep Time: 15 minutes

Bake Time: 10 minutes

Yield: 4 medium-large individual tarts

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 5 tbsp salted butter, melted
• 1 tbsp granulated sugar

Lemon filling:

• 1 jar lemon curd
• ¼ cup + 2 tbsp cold heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For serving:

• More whipped cream or Cool Whip
• Food-grade edible rose petals

Instructions

Prep:

1. Preheat your oven to 350 degrees F.
2. Stir together the crust ingredients in a medium bowl, then press into tart pans sprayed with nonstick spray, or see note below about using a muffin tin.

Bake the Crust:

3. Bake the empty tart crusts for 10 minutes. Set aside to cool while you make the filling.

Make the Lemon Filling:

4. Add the heavy cream, powdered sugar, and vanilla to a medium bowl and mix with an electric mixer on high speed until stiff peaks form.
5. Add ¼ cup of lemon curd and mix it in with the mixer on medium speed until it’s just about all combined.
6. Add the remaining lemon curd and gently fold it in with a rubber spatula – not the mixer. Be gentle here – if you mix too vigorously, it will deflate the whipped cream and the tarts won’t set up in the fridge.
7. Divide lemon tart filling between baked and cooled tart pans. Set in the fridge to chill for at least 4-6 hours or up to 24 hours.

Serve and Store:

8. Top chilled tarts with whipped cream and rose petals. Enjoy! Store leftovers in the fridge for 2-3 days.

Note: If you don’t have individual tart pans or want to make smaller desserts, you can use a muffin tin instead! It should make 10-12 tarts. Line the pan with cupcake papers, and use about 1 and ½ tablespoons of crust mixture in each well, pressing it in firmly.

Did you try this mini lemon tart recipe? Show us your beautiful lemon desserts on Instagram or TikTok @lulus –and score the perfect spring outfit in our Spring Fashion Shop!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.