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These Mini Flower Lemon Tarts are one of my go-to spring desserts, especially for parties! They’re incredibly easy to make with just three ingredients: store-bought pie crust, lemon curd, and powdered sugar!

This Lemon Tart is Such an Easy Dessert

We’re talking golden, flaky pastry cups filled with the tangy, sweet burst of lemon curd, shaped into the cutest little daisies! This Easter dessert (or anytime treat!) is an absolute showstopper.

This easy-peasy lemon-squeezy handheld dessert has a perfect balance of sweet and tart, nestled in buttery, melt-in-your-mouth pastry.

And let’s not forget about the lemon tart’s adorable daisy shape. I bought this daisy cookie cutter from Amazon, and it was literally the most perfect size for my mini muffin tin. As a matter of fact, when I looked at the reviews, there were several photos from other people who used this exact cookie cutter to make these daisy lemon tarts.

These bite-sized desserts are perfect for Easter gatherings or any spring celebration. It’s even a great summer dessert to bring to a party!

Baking doesn’t get any easier (or cuter) than this! With just three ingredients and a few simple steps, you’ll be popping these adorable lemon desserts out of the oven in no time.

Serving and Storing for Lemon Tart Perfection

I tested my lemon tarts at both room temperature and chilled. Cold wins, hands down! The flavor pops so much more, and the curd sets perfectly.

To keep your mini lemon tarts fresh and prevent the lemon curd from drying out, make sure to store them in an airtight container. Your mini flower lemon tarts will last up to three days in the refrigerator.

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Mini Flower Lemon Tarts

By Melissa Johnson

Prep: 7

Cook: 10

Servings:

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Golden, flaky pastry cups filled with the tangy, sweet burst of lemon curd, shaped into the cutest little daisies!

Equipment

Ingredients

▢ 1 14.1 oz Box Pillsbury Premade Refrigerated Pie Crust, Box comes with 2 pie crusts
▢ 1 12.7 oz Jar Bonne Maman Lemon Curd

Instructions

Preheat the oven to 375F.
On a cutting board, roll out dough.
With a flower cookie cutter, cut out flower shapes.
To create flat mini pie crusts, grease a mini muffin pan. Press dough evenly into the bottom of every other muffin cup, leaving space between. Use a fork to pierce the dough a few times.
Bake in the oven for 10-12 minutes or until the dough is slightly golden brown.
Let baking shells cool completely before filling.
Add a heaping tablespoon of lemon curd into each pie crust.
Freeze for 30 minutes or refrigerate for at least 1 hour, allowing the lemon curd to set. I left my lemon tarts in the mini baking pan while they set.
Remove from the cooler right before serving and sprinkle with powdered sugar (optional).