Recipe for Easy Lemon Tarts

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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. 

Our grandson helping make lemon tarts

(Post modified on 7/15/23.)

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.

 

More Lemon Desserts to Enjoy

 

Ingredients to Make Easy Lemon Tarts

(See the full recipe at the bottom of this post.)

  • 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.

Allow Tart Shells to Cool after Baking

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 the tarts with lemon Curd or lemon pudding

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. 

Lemon Tarts without Whipped Cream

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. 

Serving Lemon Tarts with Raspberries at a Tea Party

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. 

 

Recipe for Easy Lemon Tarts

Easy Lemon Tarts

Here's a simple recipe sure to bring a smile to those who eat one. Perfect for a tea party, brunch, or finger food desserts.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Serving Size 24 mini tarts

(As an Amazon Associate, I earn from qualifying purchases.)

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

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 100kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 98mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

 

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2 Comments

    1. Hi Donna, Yes, I think you probably could, and just use a graham cracker crust recipe in place of the pastry crust here. I’m not sure about the amounts or ingredients, nor do I know for sure how easy they will be to set, but it’s worth a try! Here is a blog recipe that uses a graham cracker crust for making mini tarts that you might try: https://livforcake.com/mini-key-lime-pies/