EASY Easter Mini Lemon Tarts are the perfect combination of refreshing, sweet, and delicious! These bite-sized treats are quick, simple, and an ideal dessert for Easter, spring gatherings, and Mother’s Day celebrations.
A Perfect Easter Dessert
Are you looking for the best Easter dessert to impress your family and guests? Whether it’s cupcakes, cookies, or cakes, you’ll love adding these adorable mini lemon tarts to your holiday table.
Easter has always been a cherished time for me. While I adore the magic of Christmas, there is something truly special about Easter. The warmth of spring, pastel colors, and family gathered around a beautifully set table make it a holiday to remember.
These Easter Mini Lemon Tarts bring a fresh, citrusy twist to traditional treats. Not only are they incredibly easy to make, but they also offer endless decorating opportunities for kids and adults alike. The crisp, buttery shell paired with silky lemon curd makes every bite irresistible.
Why You Will Love These Mini Lemon Tarts
- Super Easy to Make: Only a handful of ingredients required.
- Bite-Sized Delight: Perfect for Easter brunch, tea time, or as a light dessert.
- Customizable: Swap out the lemon curd for strawberry jam, Nutella, or vanilla pudding.
- Fun for Kids: Let the little ones decorate with sprinkles and powdered sugar.
Ingredients for Mini Lemon Tarts
- 1 unbaked pie crust (homemade or store-bought)
- 1 cup lemon curd
- Powdered sugar, optional
- Easter or spring sprinkles, optional
How to Make Easter Mini Lemon Tarts
1: Prepare the Crust
- Preheat your oven to 350°F (175°C) and spray a mini muffin pan with non-stick spray.
- Roll out the pie crust and use a flower-shaped cookie cutter to cut out pieces.
- Re-roll scraps and cut more flower shapes until you get 12-14 pieces.
- Press each flower-shaped dough into the muffin tin, forming small tart shells.
- Prick the bottoms with a fork to prevent puffing.
2: Bake the Tart Shells
- Bake for 8-10 minutes or until golden brown.
- Let them cool completely before removing from the pan.
3: Fill and Decorate
- Spoon lemon curd into each cooled tart shell.
- Sprinkle with powdered sugar or decorate with Easter sprinkles.
- Serve and enjoy!
FAQs
Yes! You can prepare the pie crust, cut out the shapes, and store them in an airtight container in the refrigerator for up to 2 days before baking.
Simply substitute a gluten-free pie crust for the traditional crust. You can use a store-bought gluten-free option or make your own using gluten-free flour.
Absolutely! A high-quality store-bought lemon curd works perfectly, saving you time in the kitchen. If you prefer homemade lemon curd, that’s an excellent option too!
At room temperature: Up to 2 days in an airtight container.
In the refrigerator: Up to 5 days, but note that the crust may soften over time.
Yes! Bake the tart shells in advance and store them in an airtight container. Fill with lemon curd just before serving to keep them fresh and crisp.
Fresh berries (raspberries, blueberries, or sliced strawberries)
Whipped cream
A small mint leaf for a fresh pop of color
More Easter Recipes to Try
Check out these other delicious Easter-themed treats:
Nutritional Information
- Calories per mini lemon tart: Varies depending on crust thickness and lemon curd amount.
- A mini lemon tart with meringue will add extra calories and a delightful fluffy texture.
Easter is a time for family, celebration, and delicious desserts. These Easter Mini Lemon Tarts are an easy, fun, and delightful addition to any holiday gathering. Whether you’re making them for a family brunch or a festive party, they’re sure to be a crowd favorite.
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Easter Mini Lemon Tarts
- Total Time: 20 minutes
- Yield: 12–14 mini tarts 1x
- Diet: Vegetarian
Description
EASY Easter Mini Lemon Tarts are the perfect combination of refreshing, sweet, and delicious! These bite-sized treats are quick, simple, and an ideal dessert for Easter, spring gatherings, and Mother’s Day celebrations.
Ingredients
- 1 unbaked pie crust (homemade or store-bought)
- 1 cup lemon curd
- Powdered sugar, optional
- Easter or spring sprinkles, optional
Instructions
- Preheat your oven to 350°F (175°C) and spray a mini muffin pan with non-stick spray.
- Roll out the pie crust and use a flower-shaped cookie cutter to cut out pieces.
- Re-roll scraps and cut more flower shapes until you get 12-14 pieces.
- Press each flower-shaped dough into the muffin tin, forming small tart shells.
- Prick the bottoms with a fork to prevent puffing.
- Bake for 8-10 minutes or until golden brown.
- Let them cool completely before removing from the pan.
- Spoon lemon curd into each cooled tart shell.
- Sprinkle with powdered sugar or decorate with Easter sprinkles.
- Serve and enjoy!
Notes
These adorable mini lemon tarts can be customized with different fillings like strawberry jam, Nutella, or vanilla pudding. They’re fun for kids to decorate with sprinkles and powdered sugar!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Easter, mini lemon tarts, easy dessert, spring baking