Sweet Mini Lemon Tarts with Homemade Shortbread Crusts
Sneak Preview: These sweet mini lemon tarts are filled with a tangy blend of lemon curd and crème fraîche (or sour cream or Greek yogurt). Nestled in crisp, buttery shortbread crusts and topped with fresh berries, they’re just the right size for a light finish to brunch, showers, or summer dinners.
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I’ve made these mini lemon tarts for showers, brunches, and parties at home—and they always get compliments. The filling comes together in minutes, especially if you start with lemon curd. Dress them up with berries and mint for a colorful, crowd-pleasing finish.
What Makes This One Worth Sharing
➤ That crust! Buttery, crisp, and so good you’ll be tempted to eat the shells before filling them.
➤ Simple filling options: Just stir lemon curd with crème fraîche, sour cream, or yogurt.
➤ Make-ahead friendly: Bake and freeze the crusts, then fill and garnish later.
➤ Ideal for gatherings: Pretty, portable, and perfectly portioned.
Ingredients and Substitutions
- LEMON CURD
Store-bought is fine, or make your own in the microwave for a fresher flavor. - CRÈME FRAÎCHE
Use homemade or substitute sour cream or Greek yogurt for a softer texture. - SHORTBREAD CRUST
Homemade is worth it—these shells taste like buttery shortbread cookies. But if you’re short on time, store-bought mini tart shells will work in a pinch. - RASPBERRIES
Fresh raspberries pair beautifully with lemon; blueberries or sliced strawberries also work. - MINT LEAVES (OPTIONAL)
Adds a pop of color and a hint of freshness.
💡 Tips That Make a Difference
Wear gloves to shape the dough:
Helps keep butter cold and dough from sticking to your hands.
Freeze before baking:
Cold shells bake more evenly and hold their shape better.
Use silicone tart molds (paid link):
No greasing required, and they release beautifully.
Microwave lemon curd:
Quicker than stovetop with bright, fresh flavor.
Transport in a cupcake carrier:
Keeps tarts upright and picture-perfect on the go.
Related Post: 6 Fabulous Sweet Filling for Mini-Tarts for Your Next Party
How To Make Shortbread Tart Shells
➊ Mix the dough
Pulse flour, sugar, salt, butter, egg yolk, and cream in a food processor until it clumps together.
➋ Chill and slice
Roll into a log, wrap in plastic, and chill. Slice into 14–16 discs.
➌ Roll and shape
Roll each disc between plastic wrap and press into tart molds. Trim edges.
➍ Freeze and bake
Freeze shells, then line with foil (to keep crusts from puffing up) and bake at 400°F until golden.
How To Fill and Garnish Mini Tarts
➊ Make the filling
Whisk lemon curd with crème fraîche, sour cream, or Greek yogurt until smooth.
➋ Fill the shells
Spoon or scoop the filling into cooled tart shells.
➌ Chill until set
Refrigerate the filled tarts for 2–3 hours.
➍ Garnish before serving
Top with fresh berries and a mint leaf. Brush with melted jelly for shine.
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Sweet Mini Lemon Tarts with Homemade Shortbread Crusts
Video
Ingredients
Shortbread Crusts
- 1-1/2 cups unbleached all-purpose flour 180 gr
- ⅓ cup powdered sugar 38 gr
- ¼ teaspoon table or sea salt
- ½ cup butter 1 stick, chilled (113 gr)
- 1 egg yolk from a large egg
- 1 tablespoon heavy cream 15 gr
Filling
- 1½ cups lemon curd 520 gr
- 1 cup crème fraîche or sour cream 240 gr
Instructions
- Make the Dough: Pulse 1-1/2 cups unbleached all-purpose flour, 1/3 cup powdered sugar, and 1/4 teaspoon table or sea salt in a food processor. Add sliced 1/2 cup butter, 1 egg yolk, and 1 tablespoon heavy cream. Blend until dough clumps together.(Add additional drops of cream if the dough seems too dry.)
- Chill and Shape: Form into a log and chill. Slice into discs, roll between plastic wrap, and press into greased (unless using silicone) tart molds. Trim edges and freeze.
- Bake the Crusts: Line frozen shells with foil and bake at 400°F for 10 minutes. Remove foil and bake 3–4 more minutes until golden. Cool completely.
- Prepare the Filling: Whisk lemon curd with crème fraîche (or sour cream or Greek yogurt) until smooth. Spoon into tart shells. A spring-loaded ice cream scoop makes quick work of it.
- Chill to Set: Refrigerate filled tarts for 2–3 hours before serving.
- Garnish Last Minute: Top with berries (wiped clean with a damp towel) and mint. Brush with melted currant jelly just before serving for the best appearance.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ for Lemon Mini-Tarts
Yes. You can bake the tart shells up to 2 months ahead and freeze them. Fill and chill the day you plan to serve. Add fruit and glaze just before serving.
Yes—store-bought lemon curd works well, or you can make stovetop lemon curd if you prefer.
Yes. See this microwave lemon curd recipe for orange and lime variations.
Use a cupcake carrier. I picked up this little red container from the dollar store. Works perfectly for mini-tarts.
Final Thoughts
Mini lemon tarts like these always feel a little special—whether you’re serving a crowd or just a few close friends. I’d love to hear what variation you try (and whether you go the homemade or store-bought crust route). Either way, don’t be surprised if they disappear fast.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.