Mini Lemon Tarts

Prep Time
Cook Time
Ready In

"My favorite lemon tarts, you can make these in regular size tart shells also"

Original recipe yields 45 servings


  • Serving Size: 1 (77.9 g)
  • Calories 248.1
  • Total Fat - 15.5 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 363.1 mg
  • Sodium - 72.6 mg
  • Total Carbohydrate - 20.8 g
  • Dietary Fiber - 1 g
  • Sugars - 9.4 g
  • Protein - 6.6 g
  • Calcium - 70.7 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.

Step 2

Microwave on HIGH until thick (removing about every minute to stir, cooking time should be about 5-8 minutes).

Step 3

Cook until thickened.

Step 4

Stir in butter; whisk until butter has melted and the mixture is smooth.

Step 5

Cool to almost room temperature, stirring every so often.

Step 6

Divide evenly between baked tart shells (at this point you can cover and chill until ready to serve)

Step 7

Before serving top eqach tart with dollup of whipped cream or Cool Whip.

Tips & Variations

No special items needed.



I made these for a birthday party and they are really good. The little ones really enjoyed these mini tarts.

review by:
(7 Sep 2012)