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+ servings

Honey Lemon Tartlets with Flowers

Honey Lemon Tartlets with Flowers are mini tarts made of a shortbread crust and lemon custard sweetened with Sue Bee honey.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 tartlets


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 Sue Bee Clover honey
  • 1/4 cup granulated sugar
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt


  • Powdered sugar
  • Fresh berries
  • Edible flowers


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.