Mini Honey Lemon Tartlets with Shortbread Crust
This Mini Honey Lemon Tartlets with Shortbread Crust recipe is so fresh and perfect for summer! These easy lemon tarts are made with a buttery crust and filled with luscious lemon curd. Topped with powdered sugar and garnished with fresh fruit.
WHY I LOVE MY Mini Honey Lemon Tartlets with Shortbread Crust RECIPE
• Super delicious and refreshing
• Has the cutest edible flower decor on them
• The best lemon flavor, they are addicting!
• Perfect for baby showers or a wedding shower!
• These lemon curd tartlets are perfect for a spring or summer day!
• I love these mini tarts because they are filled with creamy lemon curd.
INGREDIENT NOTES
Flour: You will need all-purpose flour and almond flour to make the shortbread crust
Butter: Cold, unsalted butter cubed to make the shortbread tartlet shells
Sugar: Powdered sugar for the shortbread tart shells and garnish. Plus granulated sugar for the lemon filling!
Honey: Your favorite clover honey, storebought.
Lemon: 1/4 cup of fresh lemon juice plus a tablespoon of lemon zest
Eggs: You will need three egg yolks at room temperature
Tart pans: Use 6 4-inch sized nonstick tartlet pan with a removable bottom.
Decoration: For decoration use fresh berries and edible flowers. Find edible flowers at Amazon or your local florist.
HOW TO MAKE Mini Honey Lemon Tartlets with Shortbread Crust
1. For the crust, preheat oven to heat 350°F. Place all of the shortbread ingredients into a food processor. Pulse until the mixture forms into a ball.
2. Press dough into the bottom and up the sides of the tartlet pans. Set aside.
3. For the lemon curd filling whisk together egg yolks, sour cream, honey, sugar, lemon juice, zest, and salt until fully combined and smooth. Pour into prepared crusts.
4. Bake until the center is almost set, about 25 to 30 minutes. Let completely cool on a wire rack
5. Just before you serve these delicious tartlets, sprinkle with powdered sugar and garnish with the berries/edible flowers! Enjoy!!
QUICK TIPS
No food processor: If you don’t have a food processor, use a fork or pastry blender to mash the butter into dry ingredients until crumbs form. Then use your hands to form dough into a ball.
Toppings: Top with whipped cream or marshmallow fluff to make it a little sweeter!
Separating egg yolk: A trick to make it easier is to grab a cookie cooling rack (with the small squares) and place it over a bowl. Crack an egg over the bowl/rack to let the whites fall into the bowl but the yolk will stay on the rack!
Lemon: I recommend using freshly squeezed lemon juice to enhance the lemon flavor, but if you are in a rush storebought lemon juice works fine too
Powdered sugar: An easy way to sprinkle powdered sugar onto these mini lemon tartlets is to dust lightly with a sifter
Edible flowers: Topping this dessert with edible flowers is optional, however, if you do top it with flowers add some mint leaves to complete to look!
FREQUENTLY ASKED QUESTIONS
How do I store this lemon dessert? Store in an airtight container in the fridge for 3-4 days
What berries should I use to garnish my lemon curd tarts with? Top with fresh raspberries, blueberries, strawberries, or even blackberries!
How do I know which flowers are edible? Make sure you ask your florist before buying flowers, because some can be toxic. Ensure they are edible by reading packaging and doing research!
What design should I do? Do whatever design you like on these tartlets. You can arrange the flowers in the middle or to the side or along the edges. Experiment and create your own design!
Can I make these gluten free? Yes! Use all purpose gluten free flour instead of regular flour or use gluten free storebought pie crust instead.
Recipes with honey and lemon are so delicious. It has such a wonderful flavor. If you’re looking for more, try these below!
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Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Honey Lemon Tartlets with Flowers
Ingredients
For the crust
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
For the filling
- 3 egg yolks, room temperature
- 1/4 cup clover honey
- 1/4 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons sour cream
- 1/4 teaspoon salt
Garnish
- Powdered sugar
- Fresh berries
- Edible flowers
Instructions
For the crust
- Preheat oven to 350°F. Place all of the crust ingredients in a food processor. Pulse until mixture forms a ball. (If you don't have a food processor, use a fork or pastry blender to mash the butter into dry ingredients until crumbs form. Then use your hands to form dough into a ball.)
- Press dough onto the bottom and up the sides of 6 (4-inch) ungreased, non-stick tartlet pans (with removable bottoms). Set aside.
For the filling
- Whisk together egg yolks, sour cream, honey, sugar, lemon juice, zest, and salt until combined and smooth. Pour into prepared crusts. Bake until center is almost set, 25-30 minutes. Let them completely cool on wire rack. Just before serving, sprinkle with powdered sugar. Garnish with berries and edible flowers.
Notes
Did you make this recipe?
Please let us know by leaving a star rating and review!From the original post May 25, 2019:
It’s almost Memorial day, do you know what you’re baking? How about these darling Honey Lemon Tartlets with Flowers! I love that they’re sweetened with honey and the fresh flowers add a pop of color that’s so festive!
A word about edible flowers: Make sure you ask your florist which flowers are indeed edible. I couldn’t find edible pansies so I used petunias which aren’t actually edible but also not toxic. I used them as a garnish and removed them before eating the tartlets.
I hope you will try these beautiful little Honey Lemon Tartlets with Flowers. They’re perfect for a dinner party or barbecue to celebrate the holiday weekend.