Sheila’s Mini Lemon Tarts

May 30, 2020

Are you looking for a teeny tiny treat that’s the perfect bite-sized taste and flavor? These Mini Lemon Tarts will literally fit in the palm of your hand. But don’t let that fool you – they’re HUGE in flavor and taste and about to take your tastebuds by storm.

Sheila's Mini Lemon Tarts being cut with a knife

What I love most about this simple lemon tart recipe is that it actually uses real lemon juice to bring out the citrus flavor. It’s such a refreshing treat to have after dinner! (or any time of the day that you want!) 

Do lemon tarts need to be refrigerated?

They do. Since you’re making the middle of the tart, it’s going to have to chill in the fridge for about an hour or so to firm up. And while it might be hard to wait that long for a taste test, it’s totally worth the wait! 

That creamy texture goes perfectly with the crisp of the phyllo crust and makes the perfect bite-sized treat.

Will my phyllo crust soften once stored in the fridge?

In the beginning, no. But when you store them later as leftovers, the phyllo crust is going to get softer over time. While this will take away some of that crunch factor, it’s not going to affect the flavor at all. And if it really bothers you, you can always scoop out the filling and put it into a fresh crust the next time you’re ready for a snack! See how creative you can be when you’re wanting that perfect snack and treat?!

If you’re craving a light and delicious treat that is going to have you geared up and ready for summer, give this mini lemon tart recipe a try. There’s something so satisfying to be able to walk by and just grab one and pop it in your mouth as you’re passing through the kitchen! But beware…they’ll disappear quickly. All the more reason to make this recipe over and over again! 

Mini Lemon Tarts

• 24 mini Phyllo shells

• 1/2 cup granulated sugar

• 1/3 cup heavy whipping cream

• 1-2 lemons juiced

• 2 Lemon zest •

1 egg + 2 egg yolks

Sheila's Mini Lemon Tarts


Bake phyllo shells for 2-3 minutes and let them cool completely. In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine.

Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly until the mixture becomes thick. (The curd will thicken more once cooled.)

Remove from heat and immediately strain the mixture through a sieve. Allow cooling to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months.

Whisk the mixture to smoothen it before using it.) Pour lemon custard into a bowl, covering it with plastic. Chill in the refrigerator for about 1 hour. Once everything is chilled, fill up, each pie shell with custard. Top off with raspberry, blueberry, and mint. Serve and enjoy!