Mini Lemon Tarts

A hand holding a lemon tart over top of a tray of tarts




  • 115g unsalted butter, melted
  • 65g powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 180g all purpose flour 


  • 14 ounce can condensed milk
  • 90 ml Lemon Juice
  • 1 tbsp Lemon Zest
  • 1 large Egg Yolk 
  • Optional Topping & Swirl: Strawberry Preserves


  • Preheat the oven to 350 degrees F
  • Combine the melted butter, sugar and vanilla in a large bowl using a rubber spatula. 
  • Then add in the flour and salt and combine. The dough will be a little buttery and greasy but don’t worry, that’s how it should be!
  • Evenly divide the dough into the mini tart molds (no need to grease the pans). Use your fingers to press the dough out and up the rim of the pan. 
  • If you are using rubber tart molds, I suggest placing a small piece of parchment paper on top of the crust and filling it with uncooked beans or rice. This will stop the tart from bubbling up and creating a dome like structure in the center of the crust. This step is called a blind bake.
  • If you do not have pie weights, just be aware the pie crust may puff up a bit. Check out my tips to see how to ensure a properly baked tart.*
  • Then immediately place into the oven for 11-13 minutes, until the crust is just barely golden.
  • While that bakes, make the filling by whisking together the condensed milk, lemon juice, lemon zest and egg yolk.
  • Once the tarts come out of the oven, remove the parchment paper and beans. Then, using a fork, poke several holes into the base of the crust. This will help the crust absorb the tarts filling without leaving a soggy bottom! 
  • Pour the filling into the warm tart crusts and spread the filling around to evenly coat the base of the tart molds.
  • Next, dollop a spoonful of the strawberry preserves into each mini tart. Then, use a toothpick to swirl everything around.
  • Place the tarts into the oven for 17 minutes or until the middle of the tarts do not jiggle when lightly tapped. Be careful not to overbake the tarts as you don’t want things to be rubbery.
  • Let the tarts cool at room temp fully and then place into the fridge for at least two hours.
  • Finally, devour!



Special equipment: mini tart pans or one large tart pan & pie weights

*No pie weights, no problem. Bake the tart crust as directed and then as soon as they come out of the oven for that first bake, use a spoon to gently push the warm pie crust center down flat. Then, continue on with the baking directions.