Easy Lemon Tarts
Easy Lemon Tarts are sure to bring a smile to those who eat one! Tender pastries filled with luscious lemon pudding or curd and topped with whipped cream and fresh berries. Perfect for a brunch or afternoon tea party, or simply as a finger food dessert.
(Recipe modified with new photos on 4/12/22.)
Be sure to involve your children in making these tarts. From tamping down the pastry dough, to filling the tarts with lemon curd, or topping them with whipped cream and fresh fruit, the entire process can be enjoyed by all. And don’t forget to let the little ones lick the spatulas or spoons. So fun!
This recipe is so easy to make, whether you use canned or boxed lemon pie filling, or my homemade Lemon Curd.
If using canned pie filling, I recommend Musselman’s Lemon Pie Filling. It’s quite good, and it makes this recipe even faster and easier to put together.
Ingredients to Make Easy Lemon Tarts
- all-purpose flour
- granulated sugar
- baking soda
- cold butter
- large egg (room temperature)
- mayonnaise
- lemon pie filling (See my homemade Lemon Curd Recipe Here.)
- fresh raspberries or blueberries (rinsed and drained)
- whipped cream (optional)
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Tart Shells
In a medium bowl, mix together the all-purpose flour, granulated sugar, and baking soda.
Using a pastry fork, cut in butter until crumbly.
Create a hole in the center. Add in egg and mayonnaise. Mix together until well blended and the consistency of cookie dough. Lightly knead 4-5 times.
Roll into 24 walnut-sized balls. Place each ball into wells of a lightly greased mini-muffin pan. Using your fingers or a wooden tart press, form dough along bottom and up the sides of each well.
Bake in preheated oven for 10 minutes or until edges are golden. Remove crusts and place on a wire rack to cool.
Assemble the Tarts
Fill each tart shell with the lemon pie filling (or Homemade Lemon Curd) and top each with a whipped topping and a fresh raspberry or blueberry.
You may also omit the whipped topping and just place the fruit on the lemon pudding. But I think the whipped cream offsets the tartness of the lemon, so I like them best that way!
Place in covered container and chill until ready to serve. You may make these a day ahead, if desired.
This recipe will makes 24 tarts. Serve at an afternoon tea party or a brunch. If you have any leftover, place in a covered container and refrigerate for up to 5 days.
See more Tea Party Recipes Here. Browse Desserts Here. View Lemon Recipes Here.
Easy Lemon Tarts
Equipment
Ingredients
- 1 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon baking soda
- 5 tablespoons butter
- 1 large egg room temperature
- 1 tablespoon mayonnaise
- 22 oz Musselman's Lemon Pie Filling Or Lemon Curd Recipe Here
- 6 oz. raspberries or blueberries rinsed and drained
- Whipping Cream
Instructions
- Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Tart Shells
- In medium bowl, mix together the all-purpose flour, granulated sugar, and baking soda.
- Using a pastry fork, cut in butter until crumbly.
- Create a hole in the center. Add in egg and mayonnaise. Mix together until well blended and the consistency of cookie dough. Lightly knead 4-5 times.
- Roll into 24 walnut-sized balls. Place each ball into wells of a lightly greased mini-muffin pan. Using your fingers or a wooden tart press, form dough along bottom and up the sides of each well.
- Bake in preheated oven for 10 minutes or until edges are golden. Remove crusts to a wire rack to cool.
Assemble the Tarts
- Fill each tart shell with lemon pie filling (or homemade Lemon Curd) and top each with a fresh raspberry or blueberry. May also garnish with a dollop of whipping cream.
- Chill until ready to serve. Makes 24 tarts.
Notes
Nutrition
