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Easy Mini Lemon Tart Recipe

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★★★★★

4.5 from 149 reviews

These Easy Mini Lemon Tarts offer a delightful burst of fresh lemon flavor wrapped in a creamy, lightly sweetened custard baked to perfection in a buttery base. Perfect for a refreshing dessert or an elegant party treat, these tarts combine simple pantry ingredients with the bright zest and juice of fresh lemons to deliver a tangy yet smooth dessert that’s both easy and impressive.

Ingredients

Scale

For the Lemon Custard

  • 4 tbsp butter, melted
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh lemon juice (not bottled)
  • 1 tbsp lemon zest from fresh lemons
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent the tarts from sticking during baking.
  2. Mix Ingredients: In a blender or mixing bowl, combine the melted butter, granulated sugar, eggs, whole milk, all-purpose flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk together thoroughly until the mixture is completely smooth and uniform in texture.
  3. Fill Muffin Cups: Pour the lemon custard mixture evenly into each of the muffin cups, filling them about two-thirds full to allow space for the filling to set and slightly rise without overflowing.
  4. Bake the Tarts: Place the muffin tin in the preheated oven and bake for 28 to 32 minutes. The tarts are done when the tops turn lightly golden and the centers are just set but still slightly jiggly to the touch.
  5. Cool and Chill: Remove the tin from the oven and let the tarts cool in the tin for 10 minutes. Then carefully transfer the tarts to a wire rack to cool completely. Once cooled, chill the tarts in the refrigerator for at least 1 hour to fully set and enhance their refreshing lemon flavor.

Notes

  • Use fresh lemon juice and zest for the brightest, most authentic lemon flavor; bottled lemon juice can be less vibrant.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Do not overbake; tarts should be just set and slightly jiggly to avoid dryness.
  • Chilling the tarts before serving helps the custard firm up and improves the taste.
  • Can be stored in the refrigerator for up to 3 days in an airtight container.

Keywords: mini lemon tart, lemon dessert, easy lemon custard, baked lemon tart, lemon zest, party dessert, tartlets

Find it online: https://thedishspot.com/easy-mini-lemon-tart-recipe/