Mini Lemon Tartlets
These Mini Lemon Tartlets feature buttery korzinki crusts filled with bright homemade lemon curd and topped with fluffy whipped cream. Perfect for spring gatherings, tea parties, or holiday dessert trays, they’re fresh, elegant, and irresistibly bite-sized!
Ingredients
For the Tartlet (Korzinki) Crusts:
- 1 large egg at room temperature
- ⅓ cup sugar
- 5½ tbsp unsalted butter softened
- ⅛ tsp baking soda a generous pinch
- 1 tbsp mayonnaise
- 1⅓ cups + 1 tbsp all-purpose flour
For the Lemon Curd:
- 3 large eggs
- ⅓ cup granulated sugar
- 1 tsp grated lemon zest from 1 lemon
- Just under ½ cup fresh lemon juice from ~3–4 lemons
- 6 tbsp unsalted butter cut into pieces
- Pinch of salt
For the Whipped Cream:
- 1 cup heavy whipping cream very cold
- 2 tbsp powdered sugar
- ½ tsp real vanilla extract
Optional Garnish:
- Fresh raspberries
- Mint or basil leaves
You Will Need:
- A mini muffin pan three 12-count pans recommended
Instructions
- Make lemon curd: whisk eggs, sugar, salt, zest, lemon juice, and butter.
- Cook over medium heat, whisking, until thickened. Strain and chill.
- Make crusts: Beat egg and sugar, then add butter.
- Mix in baking soda, mayo, and flour.
- Form 36 dough balls, press into mini muffin pans, and shape wells.
- Bake at 350°F for 10 mins. Cool completely.
- See full steps with tips & photos → https://mischacrossing.com/mini-lemon-tartlets/
Notes
- Tart Shell Hack: Use a mini tart tamper or the bottom of a measuring spoon to press dough into wells evenly.
- Chill Factor: Lemon curd sets better the longer it chills—overnight is best for firm texture.
- Flavor Options: Swap lemon for lime or orange zest and juice for a citrus twist.