Do you have lemon-lovers in your house? I do. Several of them. These bite-sized, lemony little tartlets are sweet and tart and most wonderful! Even kids like to bake a batch of Lemon Tartlets.Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
The soft dough can be pressed into the mini muffin tins with your floured fingers but it is so much easier and uniform using a wooden shaper. Noah got the hang of it and went to town shaping each tart.
He is pretty happy with the results!
How to make lemon tartlets
Zest a lemon using a microplane or zester. You will need 2 teaspoons of zest.
With a lemon squeezer or your hands, juice a lemon. To get the most juice, roll the uncut lemon on the counter with the palm of your hand applying pressure. This will break down the segments making sure you get every drop of juice. You should be able to get 2 tablespoons of juice from each lemon. Pick up two of them for the 3 tablespoons of juice you will need for this recipe.
DIRECTIONS:
Preheat oven to 325. Spray 2 mini muffin pans (or pan with 24 cups) with PAM.
Making the dough:
In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. Add flour; mix just until well blended.
Divide into 24 pieces and drop into mini muffin cups. Press into prepared pan with a wooden tart press or your use your fingers to form tart shells.
Making the lemon tartlet filling
For filling, lightly beat eggs with a beater or whisk. Beat in sugar and butter, lemon zest and juice. Mix well.
Pour filling evenly into tart shells.
Bake 20-22 minutes or until edges are light golden brown.
Remove pan to cooling rack for 5 mins. Remove from pan and cool completely.
Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.
YIELD: 24 tartlets at 90 calories each
Pampered Chef Recipe
Lemon Tartlets Recipe
makes 24 tartlets
Tart Shells:
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 egg white
- 1 1/4 cups flour
- 2 eggs
- 1/3 cup sugar
- 1 Tbs. butter melted & cooled
- 2 tsp. lemon zest
- 3 Tbs. lemon juice
- Powdered sugar
Directions
Preheat oven to 325. Spray 2 mini muffin pans (or pan with 24 cups) with PAM. In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. Add flour; mix just until well blended. Divide into 24 pieces and drop into muffin cups. Press into tart shells.
Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 mins. Remove from pan and cool completely. Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving.
YIELD: 24 tartlets at 90 calories each
Pampered Chef Recipe
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@mary Ellen Riley, My mini muffin pans have 12 cups in each pan, so I use 2 pans. The recipe yields 24 mini tartlets.
Which size pan do we use? The recipe yields 24 mini tarts, but uses 2 mini muffin pans. 2 Mini Muffin pans yield 48 mini muffins.
Hi Jennifer, these tartlets are nothing like a lemon meringue pie consistency, more like a filled cookie I would say.
I am unable to tell by your pictures if your filling is has been cooked through. I was expecting a more lemon meringue type consistency and instead got a more cake-like consistency with very minimal lemon flavor. They are very pretty but definitely not what I was expecting.
Can I refrigerate the dough overnight and then put it in the muffin pan the next day?
I have never waited to complete the recipe but I guess the dough would be good if refrigerated. It takes just a little longer to make the lemon filling and bake and the finished tartlets keep well stored in the fridge.
cake flour or all purose flour?:D
All purpose flour.
I am making these today for Valentines Day! My entire family loves anything lemon, and these are going to be a huge hit. Thanks for sharing such an easy, delicious dessert These are absolutely perfectly scrumptious!!
You nailed it. Those look awesome!
I made these tartlets and they turned out well and taste divine. Very easy to make the the crust taste like shortbread.
Thank you for the recipe
Gorgeous and I know they are delish! Will definitely try these…love everything lemon.
Noah looks adorable!
xo
Pat
Gorgeous and I know they are delish! Will definitely try these…love everything lemon.
Noah looks adorable!
xo
Pat
I've tried this recipe it is really accurate and insanely yummy..thanks
mmmm, lemon and shortbread. what's not to like?! and such a cute size too!
These are absolutely divine! However, I got only 12 out of this recipe- maybe the author used mini muffin tins..
I did put less sugar to the dough and one more spoon of lemon juice into the filling.
I just made these according to the recipe. When I took them out of the oven, the filling was cooked completely through! It looked nothing like your picture. I'm not sure if you left out a step or something, but mine did not look like this. I'm modifying the baking time and adding the filling after the crust has cooked on its own to see if that makes a difference. Just wanted to let you know.
Hard time "pressing into tart shell" any suggestions….very sticky
Pampered Chef makes a wooden mini tart shaper that works great. You need to dip it in flour a couple of times for every tart you shape. As you shape each tart, the flour kind of sticks to the shaper and makes it easier to manage. I usually tap it on my flour container after dredging it in flour to tap off the excess. There was a time when I lost my shaper and used a bottle cap. Didn't work very well but it did work.
OH yes!! Doing this!
Thanks for posting this recipe! I made these last week and they were a hit with friends and family.
Yum! That looks wonderfully delicious and refreshing – exactly my kind of sweets! Could you send some over, please? 🙂
Cheers!
Petra
Your lemon tartlets oook so yummy and so does your photography. Joni
Those look delicious! Thank you for the kind words about my artwork. I glue-stick my collage together. I love to start with a watercolor background and build on that. I dip my watercolor paper in a ‘bath’ and keep the prettiest ones to work with. I am woefully behind in doing collage. And wonder if I can find my way back again…lol. Do you have an art blog also?
Those look so good. I love lemon goodies. One of the first treats I made with my mother were lemon bars. I remember licking my sticky fingers and thinking there was nothing better tasting!
I love lemon tart, these are so cute.
Mrs.H,
These little darlings look ever SO delicious!!!
I am a big fan of “high tea” …so I will have to make these sometime soon!! They just look SO cute, sweet and tea~ish like!! Thank you for being so kind as to share the recipe, bless you!!
Love Always,
Miss Jen
Hmmmmmm…..these look really yummy! I think I’ll try these for a special Easter treat! Thanks for sharing the recipe.
I am definetely going to try these. Gentleman Farmer loves lemon bar cookies which I haven’t made him in awhile. He will love these for sure. Thanks for the recipe.
Blessings!
ME want some!!!