Delicate, light, and sweet, these mini lemon tarts are the best spring or summer treat!
The tangy lemon flavor and smooth creamy filling pair perfectly with the crunchiness of the phyllo shells. Top them with raspberries, blueberries, or strawberries for a bright and colorful dessert. Perfect for barbecues and get-togethers yet elegant enough for baby and bridal showers.
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Luscious Little Lemon Treats
When your sweet tooth is begging for something, but you don't want it to be too sweet, lemon-flavored treats are the perfect dessert. They are sweet but have a tangy lemon flavor that makes them so refreshing for warm days.
Lemons naturally balance out the sugary sweetness of summertime desserts making them the ideal addition to any summer recipe. Use fresh lemons to make Strawberry Lemonade Bars, Lemon Brownies, and Lemon Mug Cake.
Why You'll Love This Mini Lemon Tarts Recipe
This mini lemon tart recipe will soon become your go-to Summer dessert recipe. They are like mini lemon pies with a light lemon custard filling.
Since you don't have to make a crust, they are super easy! You don't need any special kitchen supplies, no mini tart pan, no mixer - just use what you have.
Plus, these bite-sized individual lemon tarts are great for parties. They are perfect for your guests to pick up and eat without having to serve them.
Lemon Tarts History
Lemon tarts are a classic dessert that has been enjoyed for centuries. The origins of this delicious treat can be traced back to medieval Europe, where citrus fruits were a luxury item that only the wealthy could afford.
The first recorded recipe for lemon tart dates back to the 17th century, in a cookbook published by French chef François Massialot. The recipe called for a pastry crust filled with a mixture of lemon juice, sugar, and eggs, which was then baked until the filling had set.
Over time, lemon tart became a popular dessert throughout Europe, and variations of the recipe were developed in different countries. In England, lemon curd became a popular filling for tarts and was often served with tea.
In the 19th century, with the rise of the middle class and the availability of more affordable ingredients, lemon tarts became more accessible to a wider audience. They were often served at afternoon tea parties and other social occasions.
In the 20th century, lemon tarts continued to evolve, with new variations incorporating different flavors and ingredients. Some recipes added cream or meringue to the filling, while others used different types of citrus fruits like lime or grapefruit.
Today, lemon tarts remain a beloved dessert around the world. With their sweet, tangy flavor and flaky crust, they are sure to delight anyone with a sweet tooth.
Ingredients for Mini Lemon Tarts
Here's what you'll need for these lemon tartlets:
To make the lemon filling for tarts:
- Lemons for both juice and zest
- Sweetened condensed milk
- All-purpose flour
- Salt
To make and garnish the mini lemon raspberry tarts:
- Phyllo shells
- Fresh raspberries
- Fresh mint leaves
How to Make Mini Lemon Tarts with Phyllo Shells
- In a large bowl combine the sweetened condensed milk, lemon juice, lemon zest, all-purpose flour, and salt.
- Whisk by hand until creamy and smooth.
- Place the phyllo shells on a parchment paper-lined 9x13-inch baking sheet.
- Spoon the lemon custard into the phyllo shells, filling almost to the very top. Try not to overfill. Bake for 16-19 minutes or until the lemon custard has set and the phyllo cups are golden brown.
- Let the tarts cool on a wire rack in the refrigerator for 10 minutes or on the counter for 20 minutes or until cool then top with fresh berries and sprigs of mint.
Recipe Variation - Mini Lemon Curd Tarts
Instead of making the lemon custard, use either store-bought or homemade lemon curd for the filling. Here's how:
- Defrost and bake the phyllo shells according to the package instructions.
- Let the baked shells cool to room temperature.
- Fill the shells with lemon curd.
Or you can skip baking the shells and simply defrost them before filling them. This works just fine for making no bake lemon tarts.
How to Decorate Mini Lemon Tarts
There are lots of ways for decorating lemon tartlets:
- Fresh berries - Raspberries, strawberries, and blueberries are all great choices.
- Fresh lemon - Cut a lemon slice into small wedges and put a wedge on top.
- Fresh herbs - basil or mint leaves.
- Meringue - Top them with meringue and either use a kitchen torch or place them under the broiler until the top is lightly browned.
- Whipped cream - The easiest is to use store-bought canned whipped topping. The best is homemade whipped cream piped on top.
Make Ahead
You can make the lemon tart filling up to 3 days in advance. Keep it in an airtight container in the refrigerator.
When ready to make the tarts, simply fill the phyllo shells with the filling, bake them, and garnish as desired.
How to Store
Store the tarts in an airtight container in the refrigerator. They will last up to 3 days. Note the phyllo shells will soften and the tarts won't be as crispy as they were when freshly made.
Can lemon tarts be frozen?
Yes, you can freeze these mini lemon tarts. Place them in a freezer-safe container in a single layer. Freeze the tarts for up to 3 months. Thaw them in the fridge overnight.
More Little Dessert Recipes
These little desserts are sure to satisfy your sweet tooth:
- Cake Balls
- Champagne Cupcakes
- Key Lime Pudding Cake
- Mini Citrus Honey Cheesecakes
- Strawberry Shortcake
Find lots of easy dessert recipes right here on 2CM!
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Mini Lemon Tarts
Ingredients
- ¾ cup sweetened condensed milk
- ½ cup + 2 teaspoons lemon juice 3 lemons
- 1 Tablespoon lemon zest
- 2 ¼ teaspoons all-purpose flour
- ¼ teaspoon salt
- 30 Phyllo Shells 2 boxes - 1.9 ounces per box
- 15 Raspberries sliced in half (other berries can be subbed)
- Garnish: mint leaves (optional)
Instructions
- Preheat the oven to 350 ° F. Prepare the baking sheet with parchment paper.
- Place the phyllo shells on a 9x13-inch baking sheet that has been lined with parchment paper.
- In a large bowl combine the lemon custard ingredients; sweetened condensed milk, lemon juice, lemon zest, flour, and salt.
- Whisk briskly by hand until smooth and creamy.
- Spoon the lemon custard into the phyllo shells, filling them almost to the top. Do not overfill.
- Bake for 16-19 minutes or until the lemon custard has set and the phyllo cups are golden brown.
- Remove the tarts from the oven and place them on a cooling rack in the refrigerator for 10 minutes or on the counter for 20 minutes or until cool.
- Once cooled, top with fresh sliced berries and garnish with mint.
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