Mini Lemon Tartlets – Bright, Buttery & Perfect for Spring

Every time I make these mini lemon tartlets, I’m reminded why I love baking.

The buttery tart crusts are soft and crisp around the edges, filled with silky homemade lemon curd and topped with a fluffy swirl of whipped cream.

Whether you’re hosting a brunch, celebrating spring, or just want something lemony and sweet, these tartlets are a joyful, refreshing treat.

Why You’ll Love This Recipe

Fresh citrus flavor – Real lemon juice and zest make the curd vibrant and tart.

Buttery crust – Made from scratch, soft yet sturdy with a melt-in-your-mouth texture.

Fluffy whipped topping – Lightly sweetened cream balances the lemon beautifully.

Mini-sized & elegant – Perfect for parties, teas, or bridal showers.

Make-ahead friendly – Lemon curd keeps for a week and crusts can be baked ahead.

Customizable garnish – Add raspberries, basil, or mint for color and freshness.

What You’ll Need (Ingredient Highlights)

Eggs and sugar – Build structure and sweetness for both crust and curd.

Unsalted butter – Adds rich flavor to both components and helps with texture.

Baking soda + mayo – Surprising combo for a tender tart crust with lift.

All-purpose flour – Creates soft cookie-like dough for shaping tart shells.

Fresh lemons – Both juice and zest infuse the curd with pure citrus essence.

Heavy whipping cream – Whipped to stiff peaks for topping that’s light and creamy.

Powdered sugar + vanilla – Just enough to sweeten and round out the whipped cream.

Optional toppings – Raspberries, mint, or basil leaves for presentation.

Pro Tips Before You Start

Start with the lemon curd – It needs time to chill and thicken properly.

Use room-temp ingredients – This helps with smooth mixing, especially for the crust.

Make deep wells in the dough – The crust rises while baking, so shape generously.

Don’t overwhip the cream – Stop at stiff peaks to keep it light and spreadable.

Use a piping tip – A Wilton 1M or similar gives a pretty swirl for topping.

How to Make Mini Lemon Tartlets

Step 1: Make the Lemon Curd

In a saucepan, whisk together 3 eggs, ⅓ cup sugar, a pinch of salt, and 1 tsp lemon zest until smooth.

Whisk in just under ½ cup fresh lemon juice, then add 6 tbsp butter (cut into pieces).

Place over medium heat and cook, whisking constantly, until butter melts and mixture thickens.

Let it gently simmer for a few seconds, then strain through a fine mesh sieve into a bowl.

Cool to room temperature, then cover and refrigerate until thickened (at least 1 hour).

It can be made up to 1 week in advance.

Step 2: Make the Tartlet Crusts (Korzinki)

Preheat oven to 350°F (175°C).
In a mixer bowl, whisk 1 egg with ⅓ cup sugar until combined. A

dd 5½ tbsp softened butter and beat with paddle attachment until creamy (3–5 mins).

Mix in ⅛ tsp baking soda and 1 tbsp mayonnaise, blending until smooth.

Add 1⅓ cups + 1 tbsp flour, half at a time, and mix until a soft cookie-dough consistency forms.

Roll dough into gumball-sized balls (you should get ~36).

Place one into each well of a nonstick mini muffin pan (greasing not necessary if pans are nonstick).
Use fingers to shape deep wells in each ball—pressing the dough up the sides of the cups.

Bake at 350°F for 10 minutes, or until edges are golden.

Let tartlet shells cool for 2 minutes, then gently tap the pan on the counter to release.

Cool completely on a wire rack.

Step 3: Make the Whipped Cream

In a cold mixing bowl, beat 1 cup heavy whipping cream on high speed until soft peaks form.

Add 2 tbsp powdered sugar and ½ tsp vanilla extract, then beat again until stiff and spreadable (about 1 minute). Do not overbeat.

Refrigerate until ready to assemble.

Step 4: Assemble the Tartlets

Once crusts are cool and curd is chilled, spoon 1 to 1½ teaspoons lemon curd into each shell.

Top each tartlet with a dollop or piped swirl of whipped cream.

Garnish with raspberries, mint, or basil leaves if desired.

Serve immediately or refrigerate until ready.

What to Serve It With

Fresh berries – Brightens up a dessert plate.

Hot tea or coffee – The tart-sweet balance pairs perfectly.

Sparkling wine – Adds elegance to a brunch or celebration.

Mini cookies – Create a small dessert board for guests.

Lemon water – Refreshing and complementary.

Variations / Substitutions

Use lime or orange – Swap the lemon for lime or orange juice and zest.

Add a glaze – A thin layer of fruit glaze on top keeps fruit fresh.

Skip whipped cream – Add a meringue topping instead for a different vibe.

Make it gluten-free – Use a 1:1 gluten-free flour blend for the crust.

Top with berries – Raspberries, blackberries, or blueberries add a fruity finish.

Storage & Leftovers

Refrigerator – Store assembled tartlets in an airtight container for up to 3 days.

Separate components – Store crusts, curd, and whipped cream separately for longer freshness.

Freezer – You can freeze tartlet shells (unfilled) for up to 2 months.

Avoid freezing assembled tartlets – The curd and cream don’t thaw well once combined.

FAQs

Can I make the tartlets ahead of time?
Yes! Prepare all components in advance and assemble just before serving.

How long does the lemon curd last?
Up to 1 week in the refrigerator in a sealed container.

Can I use store-bought lemon curd?
You can, but the homemade version is brighter and silkier.

Can I make these without a mixer?
Yes, but be sure to whisk thoroughly and use a hand mixer for the whipped cream if possible.

What size pan should I use?
A mini muffin tin works best. Three 12-count pans hold the full batch.

Do I need to grease the pan?
If your mini muffin tin is nonstick, you don’t need to grease it.

Final Thoughts

These mini lemon tartlets are sunshine in dessert form—bright, buttery, and perfectly balanced.

I love how the tangy lemon curd contrasts with the creamy topping and tender crust.

Whether you make them for a celebration or a quiet afternoon treat, they never last long.

I always keep a few in the fridge for “just one more.”