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mini lemon tarts spring dessert recipe

Mini Lemon Tarts Spring Dessert

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
These mini lemon tarts are the quintessential spring dessert, combining a buttery crust with a zesty lemon filling for a refreshing and elegant treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 tarts
Calories 150 kcal

Equipment

  • 1 Mixing Bowl large
  • 1 Whisk
  • 1 baking tray

Ingredients
  

Tart Shells

  • 12 mini tart shells pre-baked

Lemon Filling

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup unsalted butter melted

Instructions
 

Preparation

  • Ensure that the mini tart shells are completely baked and cooled before use. If making from scratch, blind bake them until golden brown.
  • Preheat your oven to 350°F in preparation for baking the filled tarts.

Make the Lemon Filling

  • In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy.
  • Stir in the fresh lemon juice, lemon zest, and melted butter. Continue whisking until the mixture is smooth and well combined.
  • Carefully pour the lemon filling into the prepared mini tart shells, filling them to just below the rim.

Baking

  • Place the filled tart shells on a baking tray and bake in the preheated oven for 15-20 minutes, or until the filling is set and slightly puffed.
  • Once baked, remove the tarts from the oven and allow them to cool completely at room temperature before serving.

Serving

  • Serve the mini lemon tarts at room temperature. Garnish with fresh mint leaves or a dusting of powdered sugar if desired.

Storage

  • Store any leftover tarts in an airtight container in the refrigerator for up to three days. For longer storage, wrap each tart in plastic wrap and freeze.

Notes

Pro Tips: Use fresh lemons for the best flavor. Adjust sugar to taste if lemons are very tart.
Ingredient Substitutions: Substitute with lime juice for a different citrus flavor.
How to Serve: Ideal for spring gatherings, pair with tea or lemonade.
Storage & Freshness: Store in the fridge for up to three days or freeze for longer.
Make-Ahead Tips: Prepare tart shells in advance and fill just before baking.
Keyword mini lemon tarts, spring dessert, zesty lemon desserts