Zesty Diva Mini Lemon Tarts

Don’t let their size fool you—these little zesty divas pack more punch than a toddler on a sugar high. One bite and your taste buds will be throwing a citrusy dance party while your diet cries softly in the corner. They’re sharp, sweet, and sassy—basically, the dessert equivalent of your favorite gossip buddy.

They’re like edible sunbursts—small, bright, and slightly chaotic. Think of them as lemony mic drops for your mouth.

Step 1: Make the lemon curd ahead of time.  To make the curd, place the lemon juice, sugar, butter, eggs and lemon zest in a two quart sauce pan.  

Step 2: Stir constantly over medium-low heat.  As the butter melts, the mixture will begin to thicken.  Stir frequently to prevent the eggs from cooking.  

Step 3: Curd is done when it is thick and smooth.  It will continue to thicken as it cools as well. 

Step 4: Transfer to a bowl and cover with plastic wrap touching the surface to prevent a film from developing.  Refrigerate until ready to use. 

Step 5: To make the tart shells – In a food processor, combine the flour and salt.  Pulse until combined. 

Step 6: Add in the cubed butter and pulse until the mix is crumbly. 

Step 7: Add in the water and pulse until the dough just begins to come together.  

Step 8: Transfer the dough to a sheet of plastic wrap and shape into a disc.  Wrap tightly and refrigerate for about an hour.  

Step 9: Preheat the oven to 325 degrees. 

Step 10: Remove the dough from the fridge and use a lightly floured work surface to roll the dough until about ⅛ of an inch thick.  Cut out 3 inch rounds using a scalloped edge or plain round cutter.  

Step 11: Carefully shape into each cavity of a mini-cupcake tin.  

Step 12: Poke with a fork a few times to prevent bubbling.  

Step 13: Bake in the preheated oven for 14-16 minutes or just until the tart shells begin to golden – do not overbake.  Allow to cool before removing from the pan. 

Step 14: To decorate – to make the whipped cream, combine the heavy cream, powdered sugar and vanilla in the bowl of a stand mixer.  

Step 15: Mix on medium for about 2-3 minutes or until stiff peaks.  Transfer the whipped cream to a piping bag fitted with a small star tip.  

Step 16: Once the tart shells are cool, remove the curd from the fridge.  Transfer it to a piping bag and cut a small hole in the tip.  Pipe a small dollop into each tart shell.  Or just use a spoon to scoop the curd into the shells, but we find it quicker and easier to pipe it.  

Optional – pipe a small mound or two of whipped cream on each tart.  Top with fresh berries of choice.  

Storage:  Tarts can be stored in the fridge in an airtight container for up to 2 days.  

So go ahead—pop one, two, or five. These Mini Lemon Tarts don’t judge, they just zing and disappear like citrusy ninjas.