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.

lemon mini tarts on a serving platePin

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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

Mix the dough
Pulse flour, sugar, salt, butter, egg yolk, and cream in a food processor until it clumps together.

Chill and slice
Roll into a log, wrap in plastic, and chill. Slice into 14–16 discs.

Roll and shape
Roll each disc between plastic wrap and press into tart molds. Trim edges.

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

Make the filling
Whisk lemon curd with crème fraîche, sour cream, or Greek yogurt until smooth.

Fill the shells
Spoon or scoop the filling into cooled tart shells.

Chill until set
Refrigerate the filled tarts for 2–3 hours.

Garnish before serving
Top with fresh berries and a mint leaf. Brush with melted jelly for shine.

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mini lemon tarts displayed on upside down muffin tinPin
Yield: 14 tarts

Sweet Mini Lemon Tarts with Homemade Shortbread Crusts

These mini lemon tarts start with buttery homemade shortbread crusts you can bake ahead and freeze (or use store-bought crusts to save time). Fill with a tangy-smooth mixture of lemon curd and crème fraîche (or sour cream or Greek yogurt), then chill until set. Garnish with berries and a shiny glaze just before serving.
5 from 11 votes
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Video

Prep time: 1 hour
Cook time: 30 minutes
Additional Time: 3 hours
Total time: 4 hours 30 minutes

Ingredients
 

Shortbread Crusts

  • 1-1/2 cups unbleached all-purpose flour 180 gr
  • 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

  • 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

If you want to make the lemon curd and/or creme fraiche from scratch, click on the links.

Nutrition

Serving: 1mini-tart | Calories: 206kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 186mg | Potassium: 32mg | Fiber: 1g | Sugar: 18g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ for Lemon Mini-Tarts

Can I make mini lemon tarts ahead of time?

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.

Is there an alternative to making lemon curd in the microwave?

Yes—store-bought lemon curd works well, or you can make stovetop lemon curd if you prefer.

Can I use lime or orange instead of lemon?

Yes. See this microwave lemon curd recipe for orange and lime variations.

Any ideas for transporting these mini lemon tarts?

Use a cupcake carrier. I picked up this little red container from the dollar store. Works perfectly for mini-tarts.an easy and cheap way to carry lemon tarts with Dollar Store plastic carrierPin

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.

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4.64 from 11 votes (10 ratings without comment)

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Recipe Rating




2 Comments

  1. Shar keeler says:

    5 stars
    Hi Paula , I’ve been using your bread recipes for years now , I’ve tried many others and seem to come back to yours because they’re always perfect !
    Today , I making the dough for these tartlets ~ however, I’m using mini muffin pan to make them teeny~tiny & have much dough left over . So I was wondering if you’ve ever frozen raw dough before or if I should make the entire batch -~ bake , then freeze ?

    1. Yes, I have frozen rolls of dough many times. Works great. Wrap well.