Mini Lemon Tarts

Lemon Tartletts with Sugar Cookie Crust

These just might be the cutest of all cute desserts in the world. 

Tarts are already one of the all-time cutest desserts, but make them tiny and pop a little raspberry on top and it’s almost too much.

And EVEN BETTER NEWS: They’re so easy to make.

Want to see the cast of characters for these mini tarts?

Easiest Lemon Tarts

That’s it. Raspberries, in my opinion, are totally optional (but indisputably add to the overall fancy-cuteness). 

Mini Lemon Tarts with Sugar Cookie Crust

You can make your own lemon curd if you want, or you pick some up at the store. I love Trader Joe’s lemon curd. I also always see it at Home Goods/TJ Maxx in the gourmet food section. 

(I also just want to say how much I dislike that lemon curd is called lemon curd. Curd has got to be one of the least appetizing words. If you’ve been turned off of lemon curd because of its off-putting name, it’s definitely worth trying. So refreshing and creamy and smooth and sweet. You will probably get hooked.)

Mini Tarts with Sugar Cookie Crust

I very much like using the pre-portioned sugar cookie dough for this recipe. I almost always get a roll of cookie dough if I’m going the pre-made route, but I think the pre-portioned is worth the up charge here: It takes all the guesswork out of divvying up cookie dough. Plus, one pack of 24 is the perfect amount for a mini muffin tin, which means no awkward leftover cookie dough (although extra cookie dough isn’t the worst thing in the world).

These are just begging to be taken to your next baby shower, bridal shower, happy hour, tea, brunch, or any event where finger food and cuteness are appreciated.

Mini Lemon Tarts

  • Servings: Makes 24 mini tarts
  • Difficulty: Easy
  • Print

These lemon tartlets are a perfectly refreshing finger food dessert and use only three ingredients.


  • 1 (16 ounce) package sugar cookie dough
  • 1 1/2 cups lemon curd
  • 24 fresh raspberries


Preheat oven to 325 degrees.

Grease a mini muffin tin thoroughly. Divide cookie dough evenly between 24 mini muffin cups. Bake 14-16 minutes, until lightly golden brown. Remove from oven and create a well in the center of each cookie by pressing down lightly with the blunt end of an appropriately sized kitchen tool such as a spatula or ice cream scooper. Allow to cool for 5 minutes, then remove from muffin tin. Cool completely.

Warm the lemon curd in the microwave until it is easy to pour. Fill each cookie tart crust to the brim with lemon curd. Place a raspberry in the center of each tart. Chill until ready to serve. Can be made 24 hours prior to serving.

If making ahead of time, don’t add the raspberries until a few hours prior to serving.


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