Mini lemon tarts are small, bright, and easy to make.
introduction
These Mini Lemon Tarts have a crisp short crust, a tangy lemon filling, and a light meringue top. They are quick to bake and look pretty on a plate. If you like lemon desserts, try the delicious lemon olive oil cake for another simple lemon treat.
why make this recipe
Make this recipe when you want a small, fresh dessert that is easy to share. The tarts bake fast and use simple pantry ingredients. They balance sweet and tart and make a nice finish to a meal.
how to make Mini Lemon Tarts
Start with a basic shortbread crust and blind-bake it until light golden. Whisk the lemon filling from eggs, sugar, lemon juice, and zest, then pour into the baked shells and bake again until set. For a pretty finish, whip egg whites with cream of tartar and sugar into a glossy meringue, spread it on the tarts, and brown the meringue quickly in the oven. Let the tarts cool so the filling firms before serving.
Ingredients :
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2 large egg whites
1/2 cup granulated sugar (for meringue)
Directions :
- Preheat oven to 350°F (175°C). In a bowl, mix flour and powdered sugar, then cut in butter until crumbly. Press into tartlet pans. Bake for 10-12 minutes until golden.
- In another bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, and salt. Pour filling into baked crusts and bake for another 15 minutes.
- For the meringue, beat egg whites until foamy, add cream of tartar, then gradually add sugar until stiff peaks form.
- Spread meringue over lemon filling and bake for an additional 5-7 minutes until meringue is golden.
- Let cool before serving.
how to serve Mini Lemon Tarts
Serve at room temperature or slightly chilled. Dust with a little powdered sugar or add a thin lemon slice for decoration. They pair well with tea or coffee.
how to store Mini Lemon Tarts
Store in an airtight container in the fridge for up to 2 days. If you prefer the meringue soft, cover loosely. For longer storage, keep crusts and filling separate and assemble before serving.
tips to make Mini Lemon Tarts
- Use fresh lemon juice and zest for best flavor.
- Press crust evenly to avoid thin spots.
- Watch the meringue closely so it browns but does not burn.
- Cool tarts on a rack to let the filling set well.
variation (if any)
- Skip the meringue and dust with powdered sugar for a simple tart.
- Add a few drops of vanilla to the filling for a softer flavor.
- Swap lemon for lime for mini lime tarts.
FAQs
Q: Can I make the crust ahead?
A: Yes. Chill the pressed crusts in the pan for a few hours or freeze for up to a week before baking.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice and zest give a brighter, fresher flavor.
Q: How can I fix grainy meringue?
A: Make sure your sugar dissolves while you beat the whites. Beat on medium speed and add sugar slowly. Room temperature egg whites whip better.
Q: Can I make larger tarts?
A: Yes. Increase baking time for larger tart pans and check the filling for set.
Q: Is it safe to eat the filling if it contains whole eggs?
A: The tart bakes the filling until set, which cooks the eggs. For extra safety, bake until the center is just set.
Mini Lemon Tarts
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Lemon Tarts have a crisp short crust, tangy lemon filling, and a light meringue top, perfect for a small, fresh dessert.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 large egg whites
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour and powdered sugar, then cut in butter until crumbly. Press into tartlet pans. Bake for 10-12 minutes until golden.
- In another bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, and salt. Pour filling into baked crusts and bake for another 15 minutes.
- For the meringue, beat egg whites until foamy, add cream of tartar, then gradually add sugar until stiff peaks form.
- Spread meringue over lemon filling and bake for an additional 5-7 minutes until meringue is golden.
- Let cool before serving.
Notes
Use fresh lemon juice and zest for the best flavor. Store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
