Mini Lemon Curd Tarts are made with Phyllo Dough and create the most delicious bite sized dessert. Tart lemon curd meets buttery flaky crust for the perfect Spring or Easter dessert. Plus, you only need 4 ingredients!
I couldn't believe how good this recipe turned out! I used Bonne Maman Lemon Curd, which I've been eating straight from the jar, so maybe I should have known they would be delicious.
For more minimal ingredient desserts, try these Cherry Danishes, Apple Pie with Canned Apple Filling, Puff Pastry Pop Tarts, and Puff Pastry Hearts.
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Why You'll Love This Recipe:
- Minimal Ingredients. Only 4 ingredients for this dessert!
- Easy to Make. Simple step by step instructions with photos. Plus, we're using store bought lemon curd to make things really easy.
- Spring Favorite. Lemon screams Spring, and I love these citrus tarts for Easter too.
- Quick Prep. Only 30 minutes to prep and bake, then pop them in the fridge for 90 minutes to set and cool.
If you love Lemon desserts, make these Lemon Bars with Graham Cracker Crust, Raspberry Lemon Loaf and Lemon Curd Cookies.
Ingredients:
Lemon Curd: We're saving time by using store bought lemon curd. Bonne Maman is my favorite store bought version. It's worth the extra few dollars for it's quality and taste.
Phyllo Dough: I used the Athens brand and it was really delicious and pretty easy to work with. Phyllo dough is always a bit tricky because of the thin sheets.
You also will need a mini muffin (24 ct) pan.
*Visit the recipe card below for the full recipe ingredients and quantities.
Substitutions and Variations:
- I don't recommend using homemade lemon curd in this recipe because it will need a longer time to bake in the oven and more time to set in the fridge. I haven't tested it.
- Powdered sugar, a single raspberry on each tart, or cool whip or whipped topping all work great on these. If adding whipped topping, wait to add until right before serving. The sweetness will balance the tart lemon curd out well, but it will also melt and make them look ugly if you let them sit.
For more Phyllo Dough recipes, try these Apple Turnovers with Phyllo Dough, Phyllo Baked Brie with Fig Jam, and Spinach Ricotta Cheese Triangles.
How to Make Mini Lemon Tarts:
Step 1: Preheat the oven to 325 degrees and prepare a mini muffin pan (24 hole pan). Melt the butter in a skillet or in the microwave. Line the counter with a piece of parchment paper and roll out the phyllo dough. Carefully take one piece and lie it flat over the parchment paper. Brush surface with butter, cover with another phyllo sheet, brush surface with butter and cover with one more sheet. You should have 3 sheets total, with 2 melted butter layers in between. Repeat another stack of 3 with 2 butter layers, but do not place on top of the first stack. You need two stacks. Use a pizza cutter to slice two cuts lengthwise, and 4 cuts the opposite way to create 12 squares. Repeat with the other phyllo dough stack, which should create a total of 24 squares.
Step 2: Push each square into each mini muffin hole, leaving a space in the middle for the lemon curd filling.
Step 3: Bake for 7-9 minutes until the tops are golden brown, but not burnt.
Step 4: Fill each tart with about 2 teaspoons of lemon curd. Bake again for 5 minutes.
Step 5: Allow the tarts to cool for about 5 minutes, then place them into the fridge for 90 minutes.
Step 6: Remove from the fridge and dust powdered sugar over the tops. Optional: Add a raspberry or whipped topping (right before serving).
Expert Tips:
- Make sure the phyllo dough is completely thawed before trying to pull apart the sheets. It rips easy, but you can still use the dough, even if it is ripped.
- The phyllo squares don't need to be to sliced perfectly. Tuck the corners in as needed, just make sure there is a spot for the lemon curd filling to go.
For more Spring inspired recipes, check out these Strawberry Shortcake Parfaits, Strawberry Cream Cheese Pie, and Marshmallow Fruit Dip.
More Spring Baking Recipes You Will Love:
If you tried this Mini Lemon Tart Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Mini Lemon Curd Tarts with Phyllo Dough
- Total Time: 2 hours
- Yield: 24 mini tarts 1x
Description
These Mini Lemon Curd Tarts are made with Phyllo Dough and create the most delicious bite sized dessert. Tart lemon curd meets buttery flaky crust for the perfect Spring or Easter dessert. Plus, you only need 4 ingredients!
Ingredients
- ½ stick salted butter (4 tablespoons)
- 6 thin sheets of phyllo dough *thawed
- 12 ounce store bought lemon curd (highly recommend Bonne Maman)
- 2 tablespoons powdered sugar
Optional: raspberries for topping or whipped cream/cool whip
Instructions
- Preheat the oven to 325 degrees and prepare a mini muffin pan (24 hole pan). Melt the butter in a skillet or in the microwave. Line the counter with a piece of parchment paper and roll out the phyllo dough. Carefully take one piece and lie it flat over the parchment paper. Brush surface with butter, cover with another phyllo sheet, brush surface with butter and cover with one more sheet. You should have 3 sheets total, with 2 melted butter layers in between. Repeat another stack of 3 with 2 butter layers, but do not place on top of the first stack. You need two stacks. Use a pizza cutter to slice two cuts lengthwise, and 4 cuts the opposite way to create 12 squares. Repeat with the other phyllo dough stack, which should create a total of 24 squares.
- Push each square into each mini muffin hole, leaving a space in the middle for the lemon curd filling.
- Bake for 7-9 minutes until the tops are golden brown, but not burnt.
- Fill each tart with about 2 teaspoons of lemon curd. Bake again for 5 minutes.
- Allow the tarts to cool for about 5 minutes, then place them into the fridge for 90 minutes.
- Remove from the fridge and dust powdered sugar over the tops. Optional: Add a raspberry or whipped topping (right before serving).
Notes
- Make sure the phyllo dough is completely thawed before trying to pull apart the sheets.
- The phyllo squares don't need to be sliced perfectly. Tuck the corners in as needed, just make sure there is a spot for the lemon curd filling to go.
- Prep Time: 10 minutes
- Cooling Time: 90 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
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