Lemon Tart Cookies

With the weather warming up I am ALL about lemon anything.  I love lemon in my drinks, lemon in my food and lemon in my dessert…lemon anything!!

They are just so cute!

There is just something about cute little desserts.  It is even better when they are little lemon desserts.  

I have always been a fan of making desserts or muffins in my mini muffin pans, but these are definately one of my favorites so far.   The cookie crust adds a bit of sweetness to the tartness of the lemon making each bite just perfect!

They are just so pretty!

Not only are they cute, but they are pretty.  The bright yellow color is perfect way to celebrate everything Spring and Summer.  I am big fan of lemon desserts year round, but especially in the spring and summer, and these little tart cookies are a must make.

They are like a bit of sunshine on your plate.

To Meringue or Not?

I am a BIG, BIG Meringue fan. I love it on my pie, on my tarts or as little cookies.  My mom though is not a fan at all.  To make us both happy I made some of the tart cookies with meringue and some with just a dash of powdered sugar.

Now don’t let the idea of making meringue scare you.  The way I make it is super quick and easy.  You just whip the egg whites you have left over from the lemon filling, and then add in some sugar and you are DONE.  Yep, that’s it, just 2 ingredients…egg whites and sugar, that’s all.

Just look how good it looks!!  And even better it was SOOOO easy!!

Tarts for everyone

24 Tarts

Lemon Tart Cookies

Mini tarts that are filled with a bright lemon filling, making it the perfect sweet treat.

45 minPrep Time

11 minCook Time

1 hr, 30 Total Time

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8 tablespoons butter, room temperature
1/2 cup sugar
1 egg
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Lemon Filling
2 eggs
3 egg yolks (keep the whites for the meringue, if making)
1/4 cup heavy whipping cream
Juice & zest from 1 large lemon (reserve a little lemon zest for meringue topping, if making)
1/4 cup sugar
Optional Toppings
3 egg whites, room temperature
1/4 cup sugar
Powder sugar for dusting
Fresh berries


In the bowl of a stand mixer cream together butter and sugar until light and fluffy, about 4-5 minutes
Add in egg and vanilla bean paste, mixing until just combined, scraping down the sides as needed
Slowly mix in flour, baking powder and salt, mixing until dough just comes together, do not over mix
Wrap dough in parchment paper and chill for 30 minutes
Preheat oven to 350
Spray mini muffin tin with nonstick spray, set aside
In the bowl of a stand mixer whisk together eggs, egg yolks, cream, vanilla, lemon juice, lemon zest and sugar until well combined
Remove chilled dough and cut in half, then divide each half into 12 equal portions
Press each portion into a mini muffin well and press dough gently into the tim, making sure to bring the crust up the sides
Pour lemon mixture into wells, filling to just below the top
Bake for 10-12 minutes or until the center is just set
Remove and let cool completely and then store in the refrigerator
When ready to serve sprinkle with powder sugar or top with berries or meringue
>> Meringue <<
In the bowl of a stand mixer whisk the egg whites until stiff peaks begin to form
Slowly add in sugar, while still whisking, and keep whisking until very stiff peaks form
Either pipe or spoon meringue onto tarts
Broil for 3-4 minutes or until meringue just starts to brown
Remove and serve



1809 cal


96 g


222 g


27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

These sweet treats are the perfect little afternoon bite.  They are one of our favorite desserts and I am sure they will be yours as well.


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