These Mini Lemon Flower Tarts are delightful bite-sized treats bursting with fresh, tangy flavor! Encased in a buttery, flakey crust and filled with a smooth, zesty lemon curd, they make the cutest Spring dessert!

Overhead shot of mini lemon flower tarts on a white surface and dusted with powder sugar.

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    The Best Mini Lemon Tarts Recipe

    These mini lemon tarts are the absolute cutest and easiest ever! You can make these easy lemon tarts with just a mini muffin tin, and 5 simple ingredients. Springtime desserts have never been easier!

    Simply roll out a store-bought pie dough, cut out the shapes, place them in the mini muffin tin and bake. Then fill with the luscious homemade lemon curd!

    I made them extra special as mini lemon flower tarts, but you can make them simple with a round cookie cutter instead!

    Mini lemon flower tarts filled with lemon curd and served on a white plate.

    Ingredients Needed

    • Sugar: Granulated sugar works great to sweeten up the lemon curd!
    • Eggs: Eggs are what thickens the curd and gives it that silky smooth texture.
    • Lemons: You will need both the lemon juice and the zest for the best lemon flavor!
    • Butter: Butter will round out the flavors of the sauce!
    • Pie Crust: You can use a homemade pie crust recipe, or use a store bought crust instead!

    How to Make These lemon flower tarts

    1. Make the Homemade Lemon Curd: In a microwave safe bowl, whisk together the sugar and eggs. Add lemon zest, lemon juice and melted butter to the bowl and whisk to combine.
    2. Heat It Up: Place in the microwave and microwave for 1 minutes intervals until thickened. It should take about 4-5 minutes depending on your microwave. Alternatively, you can use a double boiler.
    Lemon curd in a white bowl with a whisk.
    1. Prep: Preheat the oven to 375 degrees and grease a mini muffin tin with nonstick cooking spray.
    Pie dough in a zip lock bag being rolled out with a rolling pin.
    1. Roll & Cut Dough: Roll out pie dough and using a flower cutter, cut into flower shapes.
    Pie dough being cut out with a flower cookie cutter.
    1. Bake: Transfer to the greased muffin tin and bake for 8-10 minutes or until golden brown.
    2. Assemble: Allow them to cook in the tin for 5 minutes. Then fill each flower cavity with lemon curd. Sprinkle with powdered sugar, if desired, and enjoy!
    Pie dough in the shape of flowers pressed into a mini muffin tin.

    Tips for Success

    • Don’t over microwave the lemon curd! The key to silky smooth lemon curd is slowly warming it up until it thickens. Make sure you are cooking for one minute in the microwave and then thoroughly stirring before adding it to the microwave again.
    • Switch up the filling! You can use orange or even grapefruit in these mini tarts instead of lemon, if you prefer! Orange will be sweeter, and grapefruit will be a little bit more sour.
    • Tightly press down the pie dough into the mini muffin tin cavities! That way, you will have deep pockets in which to put all the luscious lemon curd.
    • If you don’t have a flower cut out to make mini lemon flower tarts, you can use a round biscuit cut out instead.

    Frequently Asked Questions

    How can I make lemon curd over a double boiler?

    In order to make lemon curd over a double boiler, set a heat proof mixing bowl on top of a saucepan with simmering water on the stove. Add the sugar, eggs, lemon juice and lemon zest to the bowl and whisk constantly while the eggs slowly cook and sugar dissolves. Once the mixture has thickened, take the mixing bowl off of the sauce pan and stir in the butter. Set aside to cool.

    Can I make mini lemon flower tarts ahead of time?

    Definitely! You can store the cooked and assembled mini lemon tarts for up to 2 days! Feel free to make them ahead of time and store them in an airtight container until you are ready to serve. Dust with a sprinkle of powdered sugar before serving.

    Close up shot of mini lemon tarts on a plate.

    More Easy Dessert Recipes to Try

    Mini Lemon Flower Tarts

    Rate Print
    These Mini Lemon Flower Tarts are delightful bite-sized treats bursting with fresh, tangy flavor! Encased in a buttery, flakey crust and filled with smooth, zesty lemon curd, they offer the perfect balance of sweetness and acidity in every bite!
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes

    Ingredients 

    Homemade Lemon Curd

    Mini Lemon Flower Tarts

    • 1 premade or homemade pie crust
    • powdered sugar, for dusting if desired

    Instructions 

    Homemade Lemon Curd

    • In a microwave safe bowl whisk together sugar and eggs.
    • Add lemon zest, lemon juice and melted butter to the bowl and whisk to combine.
    • Place in the microwave and micorave for 1 minute intervals until thickened. Takes about 4-5 minutes depending on your microwave. Alternatively you could use a double boiler.

    Mini Lemon Flower Tarts

    • Preheat oven to 375 degrees. Grease a mini muffin tin with nonstick cooking spray.
      Roll out pie dough and using a flower cutter cut into flower shapes.
    • Transfer to the grease muffin tin and bake for 8-10 minutes or until golden brown.
    • Allow them to cool in the muffin tin for 5 minutes.

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