Tangy Lemon Tartlets

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Tangy Lemon Tartlets

There’s something magical about a perfectly balanced lemon tartlet—the crisp, buttery crust cradling a silky-smooth lemon filling with just the right amount of tang. These bite-sized delights have become a staple in our home, whether for special celebrations, afternoon tea, or just a sweet surprise for my family.

I first started making these tartlets when I needed a quick but elegant dessert that wouldn’t take all day to prepare. As a busy mom, I love recipes that come together easily but still feel special, and these lemon tartlets check every box. The first time I made them, my kids devoured them before they even had a chance to cool completely! My husband, who isn’t usually a fan of overly sweet treats, declared them “absolutely addictive.”

What I love most about these tartlets is their versatility. They’re great for brunch, perfect for gifting, and they freeze beautifully, so I always have a batch ready for unexpected guests. Plus, there’s something so satisfying about dusting them with powdered sugar and serving them up like they came from a fancy bakery.

I know there are many lemon tart recipes out there, but trust me—this one is a must-try. The balance of sweetness and tartness, combined with the flaky shortbread crust, makes them irresistible. I can’t wait for you to try them and fall in love with them just like we did!

Questions I Often Get Asked About This Recipe

Can I make the tartlets ahead of time? Yes! These lemon tartlets can be made up to two days in advance and stored in an airtight container in the fridge. They also freeze well—just thaw at room temperature before serving.

Do I need fresh lemons, or can I use bottled lemon juice? Fresh lemon juice is best for this recipe to get that bright, zesty flavor. Bottled lemon juice can be used in a pinch, but the taste won’t be as vibrant.

What’s the best way to prevent a soggy crust? Blind-baking the crust before adding the lemon filling helps keep it crisp. Also, make sure the tartlets cool completely before storing.

Can I make these tartlets gluten-free? Absolutely! Just swap the regular flour for a high-quality gluten-free baking blend, and they’ll turn out just as delicious.

How do I store leftovers? Keep them in an airtight container in the fridge for up to five days. You can also freeze them for up to three months.

What You Need to Make Tangy Lemon Tartlets

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, softened

1/3 cup powdered sugar

1/4 teaspoon salt

3 large eggs

3/4 cup granulated sugar

1/2 cup fresh lemon juice (about 3 lemons)

1 tablespoon lemon zest

1/4 cup heavy cream

Powdered sugar for dusting

Special Equipment:

Mini tart pans or a muffin tin

Mixing bowls

Whisk

Rolling pin

Wire rack for cooling

How to Make Tangy Lemon Tartlets

Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix flour, butter, powdered sugar, and salt until a dough forms. Press dough into tartlet molds, pricking the bottoms with a fork. Chill for 10 minutes.

Blind Bake: Bake crusts for 10-12 minutes until lightly golden. Let them cool while preparing the filling.

Make the Lemon Filling: In a bowl, whisk together eggs, sugar, lemon juice, zest, and heavy cream until smooth.

Fill and Bake: Pour the lemon mixture into the cooled crusts. Bake for 12-15 minutes until the filling is set but still slightly jiggly in the center.

Cool and Serve: Let the tartlets cool in the pans before transferring to a wire rack. Dust with powdered sugar and enjoy!

Tips for Making the Best Lemon Tartlets

Chill the dough before baking to prevent shrinkage.

Use room-temperature eggs to ensure a smooth filling.

Don’t overbake—the filling should be just set, not browned.

Adjust sweetness by adding more or less sugar based on your preference.

Experiment with flavors by adding a splash of vanilla or a pinch of cinnamon to the crust.

Reader Reviews

⭐⭐⭐⭐⭐ “Absolutely delicious! My kids and I made these together, and they turned out perfect. Super easy and so yummy!” – Sarah M.

⭐⭐⭐⭐ “Great recipe, but I wish the lemon flavor was a bit stronger. Next time, I’ll add more zest!” – James P.

⭐⭐⭐⭐⭐ “These were a huge hit at our brunch party. They look fancy but are surprisingly easy to make!” – Emily T.

⭐⭐⭐⭐ “The crust was amazing, but I had trouble getting the filling to set just right. Will try again!” – Laura K.

⭐⭐⭐⭐⭐ “Perfect balance of sweet and tangy. Definitely making these again!” – Rachel D.

Printable Recipe

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