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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.

And that’s it—this dump cake is seriously that easy and absolutely that delicious! For more easy dessert hacks with fruit, don’t miss my viral Berry Dump Cake, viral Lemon Crescent RollsCinnamon Roll Apple Pies, & Flower Lemon Tarts!

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5 from 1 vote

Mini Flower Lemon Tarts

By Melissa Johnson
Prep: 7 minutes
Cook: 10 minutes
Servings: 10
Golden, flaky pastry cups filled with the tangy, sweet burst of lemon curd, shaped into the cutest little daisies!
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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
  • 3 tbsp Powdered Sugar

Instructions 

  • Preheat the oven to 375F.
  • On a cutting board, roll out dough.
    A wooden cutting board with a rolled pastry, a small bowl of yellow filling, an orange flower-shaped cookie cutter, and a metal sifter containing flour. A blue cloth and part of a plate are visible at the edge.
  • With a flower cookie cutter, cut out flower shapes.
    A hand uses a flower-shaped cookie cutter on rolled-out dough on a wooden board. Two flower shapes are already cut. A bowl of honey and a metal container are in the background.
  • To create flat mini pie crusts, grease a mini muffin pan. Press dough evenly into the bottom of every other muffin cup making sure it is flat on the bottom. Use a fork to pierce the dough on the bottom of the flowers base a few times.
    Flower-shaped pastry dough arranged in a muffin tin, ready to be baked. The tin sits on a wooden board, showing multiple dough flowers with empty centers.
  • Bake in the oven for 10-12 minutes or until the dough is slightly golden brown.
    Flower-shaped pastries in a muffin tin on a wooden surface. The pastries are golden-brown and perfectly formed, sitting in the muffin tins wells, creating a floral pattern.
  • Let baking shells cool completely before filling.
  • Add a heaping tablespoon of lemon curd into each pie crust.
    Flower-shaped pastry cups with a golden crust are filled with a shiny lemon filling, displayed in a muffin tin. The pastries resemble daisies, with five petals each, and sit against a wooden backdrop.
  • 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).
    Flower-shaped cookies with lemon centers are in a muffin tin, dusted with powdered sugar. Some tin compartments are empty, emphasizing the arrangement and presentation of the cookies.

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About Melissa Johnson

My bakery experience taught me the secrets to simple baking. Now, I share easy-to-follow recipes and party ideas through Best Friends For Frosting® and my cookbook, Celebrating Everyday, simplifying everyday cooking and holiday celebrations.

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5 from 1 vote

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8 Comments

  1. Vikki Fleming says:

    I’m going to make these darling flower lemon curd desserts for Easter.
    I’m bringing them to my friend’s house. Should I keep them in the fridge the night before until I go to their house Sunday and then put them in the fridge at their house as well?
    Thx. 🌸

    1. Melissa Johnson says:

      Apologies for the delayed response! I hope your mini lemon tarts were a success. To keep them fresh and prevent the curd from drying, store them in an airtight container in the refrigerator. They’ll stay delicious for up to three days! 😊

  2. Joann says:

    I haven’t made these yet but I will. Looks easy and delicious
    What else could you use besides lemon curd as a filling

    1. Melissa Johnson says:

      I’ve only made them with lemon curd, but I bet they would taste delicious with other pie fillings or preserves. I’d want to test it first to make sure the filling wouldn’t become too runny.

  3. Lynn Jackson says:

    Can these be made a day or two ahead?

    1. Melissa Johnson says:

      Absolutely! Just make sure to store your lemon tarts in an airtight container. They should last up to three days in the refrigerator.

  4. Kim says:

    5 stars
    This is such a pretty dessert recipe, perfect for spring and Easter. We loved them so much.

    1. Melissa Johnson says:

      Awww thank you, Kim!