Tangy & Sweet: Easy Mini Meyer Lemon Tarts for a Perfect Spring Dessert
Welcome to a fresh start to the week! I hope your weekend was filled with joy and relaxation. Mine flew by in a delightful blur, spent catching up with dear friends and enjoying some retail therapy at Costco and Ikea – a potent combination for the wallet, but always fun! Now, I’m looking forward to a more relaxed pace as my favorite 6-year-old enjoys spring break, and we anticipate sun-drenched days together.
The weather has been absolutely gorgeous, a clear sign that spring has truly arrived. And what better way to celebrate the arrival of this vibrant season than with a bright, zesty dessert? These mini Meyer Lemon Tarts are the epitome of spring: light, refreshing, and bursting with citrus flavor. They are incredibly simple to make, yet elegant enough to impress, making them an ideal treat for any spring gathering or a quiet afternoon indulgence.
The secret to their exquisite taste lies in the smooth, tangy Meyer Lemon Curd filling. Meyer lemons, a unique hybrid thought to be a cross between a regular lemon and a mandarin orange, offer a distinctly sweeter, less acidic, and more aromatic flavor profile than common lemons. This makes their curd wonderfully balanced – bright and refreshing without being overwhelmingly tart. Each bite delivers a delightful burst of sunshine, perfectly complementing the buttery, crisp pie crust.
What makes these individual tarts so appealing is their charming mini size. Serving individual portions always adds a touch of sophistication and makes dessert time feel extra special. There’s something inherently delightful about having your own perfect little tart, perfectly portioned and ready to enjoy. Plus, they’re incredibly versatile: whether you want to whip up just a couple for a small treat or prepare a larger batch for a party, the recipe scales effortlessly with minimal extra effort.
For convenience, I opted for store-bought pie dough, which is a fantastic shortcut that doesn’t compromise on taste. It makes this recipe incredibly accessible, even for novice bakers or those short on time. However, if you’re feeling ambitious and want to go all out, a homemade pie crust would certainly elevate these tarts further. The beauty of this recipe is its flexibility, allowing you to choose the approach that best suits your schedule and culinary preferences.
I found my creme brulee dishes to be the perfect size for these individual tarts, yielding lovely, uniform servings. If you don’t have creme brulee dishes, any small ramekins or even a muffin tin can work in a pinch. The goal is to create those delightful, single-serving portions that are just right for a spring dessert. A simple dusting of powdered sugar is all they need to finish them off, adding a touch of elegance and a hint of extra sweetness that perfectly balances the tangy lemon curd.
Speaking of Meyer lemons, I noticed they were on sale during my recent grocery run, and I was so tempted to buy another bag! Their seasonal availability makes these tarts even more of a treat, a truly special way to embrace the fresh flavors of spring. They truly encapsulate the essence of the season – light, bright, and utterly delicious.
Whether you’re hosting a spring brunch, looking for an elegant dessert for a dinner party, or simply craving a taste of sunshine, these Mini Meyer Lemon Tarts are sure to be a hit. Their vibrant flavor and charming presentation make them a standout dessert that’s as delightful to look at as it is to eat. Don’t be surprised if they become a new favorite in your spring baking repertoire!
What are your go-to spring time desserts? I’d love to hear your favorites in the comments below!
Meyer Lemon Tart
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 – 12 inch pie crust dough, (store-bought or homemade)
- 1 cup Meyer Lemon Curd, (use your favorite recipe, or find one here)
- Powdered Sugar for dusting
Instructions
-
Preheat oven to 450 degrees F (230 degrees C).
-
Roll out the pie dough and cut 4 circles to fit your custard cups or ramekins. Gently press the dough into the bottom and up the sides of each of the 4 cups. Generously prick the bottom of the dough with a fork to prevent bubbling. Bake for 10-12 minutes, or until the crusts are lightly golden brown. Remove from oven and allow to cool completely on a wire rack.
-
Once the baked crusts are completely cool, fill each with approximately 1/4 cup of Meyer lemon curd. Serve immediately for the best fresh taste, or store them in the refrigerator until ready to serve. Just before serving, lightly dust each tart with powdered sugar for an elegant finish. Enjoy your delightful spring dessert!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!