Mini Lemon Curd Tarts Recipe
These bright and tangy mini lemon tarts feature a buttery crust and smooth lemon curd filling. They’re perfect for parties, brunch, or an elegant bite-sized dessert any time of year.
Ingredients
- 12 mini tart shells store-bought or homemade
- 1 cup lemon curd store-bought or homemade
- ½ tsp lemon zest optional, for added flavor
- Powdered sugar for dusting
- Fresh berries or mint leaves for garnish (optional)
Instructions
- Pre-bake tart shells according to package or recipe directions.
- Let shells cool completely before filling.
- Stir lemon curd to loosen, then spoon evenly into each tart shell.
- Optional: sprinkle with lemon zest for added brightness.
- Chill tarts in fridge for at least 30 minutes to set.
- Dust with powdered sugar before serving.
- Garnish with berries or mint if desired and serve chilled.
Notes
- Homemade lemon curd adds extra freshness and flavor.
- Tart shells can be made ahead and stored airtight.
- For a twist, mix lemon curd with whipped cream for a lighter filling.
- These keep well refrigerated for up to 3 days.