Lemon Tarts

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When I go to a big event, such as a wedding, nothing makes me happier than a sweet table. Let’s face it, we’re all just rushing through the dinner to get to dessert. But what if the bride and groom have completely different taste than me? What if I did all of that waiting, just to find out that the entire 4 tier cake is ALL THE SAME FLAVOR (gasp)? A sweet table allows guests to choose a few small bites, which means they are sure to go home happy. These little Lemon Tarts are the perfect addition to any sweet table. They are sweet, tart, buttery and simply adorable.

When I’m making tiny little tarts for a sweet table, I buy the pre-made pastry shells. Making hundreds of little tart shells are a pain in the rumpus. I used to buy them at GFS, but you can find them online as well. If I’m making 4″ tarts, I make those myself using my pate sucrée recipe.

Lemon Tarts

To make lemon tarts, the lemon curd needs to be made ahead of time and refrigerated. Before adding to the cooled tart shell, whisk the curd to bring it back to a smooth consistency. Then, use a large round piping tip to pipe a dollop into the mini tart shells. For 4″ or larger tarts, spread it evening over the top. I like to use a bench scraper or offset spatula to drag it evenly across the top.

You can either drizzle with chocolate or raspberry sauce, or you can top with fluffy toasted meringue. You really can’t go wrong either way!

Happy Baking!


Lemon Tarts

Recipe by Amanda Innes-ShareefCourse: DessertCuisine: FrenchDifficulty: Easy


Prep time


Cooking time





Recipe makes 1-10″ tart or 40 mini tartlets.


  • Pate Sucrée

  • Sugar 300g
    (divide in half)

  • Lemon Juice 250g

  • Butter 187g
    (13 1/2 Tbsp)

  • Egg Yolks 100g

  • Eggs 250g

  • Cornstarch 25g


  • In a medium sauce pan, heat half of the sugar, lemon juice and butter until the butter is melted.
  • In a separate bowl, whisk together the eggs and the yolks. Add the other half of the sugar and whisk until combined. Add the cornstarch and whisk until everything is combined.
  • Temper the hot liquid into the egg mixture, adding just a little bit at a time and whisking constantly. Continue adding small amounts of liquid until you only have about half of it left in the pan.
  • Pour the tempered egg mixture into the pan and continue whisking over medium heat until it comes to a boil. Never stop whisking!
  • Pour into a bowl. Cover with plastic wrap so that the plastic is touching the top of the lemon curd. Place in the refrigerator until cold.
  • Spoon or pipe into cooled tart shells. Top with meringue or drizzled chocolate.


  • This will also make one 9″ tart.
  • The lemon curd will keep in a sealed glass jar in the fridge for 2 weeks.

For more tart recipes, check out our Pecan Tartlets and Raspberry Tart.