Mini Lemon Tarts

This recipe for Mini Lemon Tarts is one of those recipes that tastes like it came from a fancy restaurant. You’re sure to impress your friends with this one and no one needs to know how easily it comes together.

Graham Cracker Crust

I’m especially proud of the graham cracker crust. It only requires four ingredients including graham crackers, butter, salt and brown sugar. It couldn’t be easier to put together, because all you have to do is mix everything together and press the crust to form at the bottom of your mini tart pans. You’ll bake the crust for about 10 minutes in a 350 degree F oven before adding the filling. Pretty simple, right?

The Filling

After you mix all the filling ingredients, you’ll pour it into each of the crusted mini tart pans. Then, all you have to do is wait… the worst part of cooking, right? Don’t worry, the tarts are ready within 30 minutes. You can do this.

Even Mike loved these mini tarts. He made a comment that they tasted better than his birthday blueberry pie. I couldn’t believe my blueberry-obsessed husband was now favoring lemons? But, I agreed with him. This was definitely the winning dessert.

Now, it’s your turn to try it.

You should also check out my Strawberry & Thyme Mini Tarts.

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MINI LEMON TARTS

Ingredients

For the crust:

• 1/3 cup brown sugar, packed
• 2 cups graham cracker crumbs
• 3/4 teaspoon salt
• 8 tablespoons unsalted butter, melted

For the filling:

• 1/4 cup plain flour
• 1 cup sugar
• ½ cup fresh lemon juice
• Zest of 1 lemon
• 3 eggs 1 egg yolk
• 1/8 teaspoon of salt
• Six mini tart pans
• Fresh fruit of your choice

Instructions

For the crust:

1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl.
2. Add the melted butter and stir until well combined.
3. Press the crumbs into the bottom and sides of 5 or 6 mini tart pans with a removable bottom.

For the filling:

1. Preheat your oven to 350 degrees F.
2. Bake the crust for 10 minutes.
3. Remove from the oven and allow to cool. You can even place it in the fridge for about 10 minutes.
4. Reduce the oven to 300 degrees F.
5. Combine the flour and sugar in a large mixing bowl.
6. Add the lemon juice and zest. Mix together until the sugar has dissolved.
7. In a small bowl, whisk together eggs, extra yolk and salt.
8. Add the egg mixture to the flour mixture and whisk until it is well combined.
9. Pour the tart mixture into the mini tart pans and bake for 20-30 minutes, or until the mixture is set.
10. Let the tarts cool before serving.
11. Add a dusting of sugar and garnish with fresh fruit and basil leaves.

Notes

The baking time will vary depending on the size of your tarts, so be sure to keep an eye on them.

All images ©Regan Baroni 2017.