Sunny Meyer lemon tartlets filled with sweet, tangy homemade Meyer lemon curd are a lemon lover’s delight. These petite tarts bake in mini muffin pans and are perfect topped with fresh berries or a light dusting of powdered sugar. This recipe yields 24 mini tartlets.
If you’ve never made lemon curd at home, now is a great time — silky-smooth Meyer lemon curd comes together quickly and bursts with bright citrus flavor. The curd here fills tender, buttery pastry shells made with cream cheese for an easy, pliable dough that bakes up lightly golden.
These mini lemon tartlets are ideal for spring gatherings like Easter or Mother’s Day, or anytime you want a pretty, zesty dessert that’s easy to serve.
Love desserts with Meyer lemons? Try Meyer lemon cream puffs next.
Favorite Meyer lemon desserts:
- Meyer Lemon Crinkle Cookies
- Meyer Lemon Bundt Cake
- Meyer Lemon Poppy Seed Cake
- Brown Butter Lemon Bars
Meyer Lemon Curd Tartlets (Mini Tarts)
- Author: Laura Kasavan
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 24 tartlets
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Meyer lemon tartlets filled with sweet, tangy homemade Meyer lemon curd are a lemon lover’s dream. These mini tarts are bright, elegant, and easy to make — perfect for spring celebrations or as a refreshing dessert any time of year. The recipe makes 24 bite-sized tartlets.
Ingredients
Meyer Lemon Curd
- 1 1/2 tsp Meyer lemon zest
- 6 Tbsp Meyer lemon juice
- 6 Tbsp granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, cut into small pieces
Pastry
- 3/4 cup unsalted butter, at room temperature
- 4 ounces reduced-fat cream cheese, softened
- 2 tsp Meyer lemon zest
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1 1/2 cups all-purpose flour
Topping
- fresh raspberries
- mint leaves
Instructions
- Make the curd: In a heavy saucepan, whisk together the Meyer lemon zest, lemon juice, sugar, and eggs. Cook over moderately low heat, whisking constantly, until the mixture slightly thickens, about 5 minutes total.
- Remove from heat and add the butter a few pieces at a time, whisking continuously until each addition melts and the curd becomes smooth and glossy. Strain the curd through a fine-mesh sieve into a bowl, press a piece of plastic directly onto the surface, and chill until cold, at least one hour.
- Make the pastry: In a large bowl, beat the butter, cream cheese, Meyer lemon zest, and vanilla at medium speed until smooth. Add the sugar and salt and beat until just combined. Reduce speed to low and gradually add the flour, mixing only until incorporated. Cover and chill in the refrigerator for 30 minutes to 1 hour, until the dough is firm enough to handle.
- Preheat the oven to 350°F (175°C). Spray two 12-cup mini muffin pans with nonstick spray. Form one-inch balls of dough and place each ball in a muffin cup. Use a tart tamper, shaper, or lightly floured fingers to press the dough into the bottom and up the sides of each cup. Prick the bottoms with a fork and bake for about 18 minutes, until the edges are lightly golden and the shells are set. Cool in the pans on a wire rack for 10 minutes, then remove and cool completely.
- To assemble: Pipe or spoon chilled lemon curd into each tart shell. Chill the filled tartlets for 30 minutes before topping each with a raspberry and a small mint leaf. Store leftover tartlets in an airtight container in the refrigerator. Any extra curd will keep chilled for up to one week.