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–+ servings
close up of mini lemon tart.

Mini Lemon Tarts

Pam
Mini Lemon Tarts with a bottom layer of creamy cheesecake, then topped with tangy lemon custard.
5 from 10 votes
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 22 servings
Calories 148 kcal

Ingredients
  

  • 45 mini fillo shells
  • 1¼ cup sugar divided
  • ½ tablespoon vanilla extract
  • 4 ounces cream cheese softened
  • ⅓ cup heavy whipping cream
  • 4 lemons juiced, approximately 8 Tbsp.
  • 2 eggs + 2 egg yolks
  • 8 Tablespoons unsalted butter cut into cubes
  • pinch salt

Instructions
 

  • Beat ¼ cup sugar, vanilla, and cream cheese with a mixer at medium speed until well mixed.
  • Beat whipping cream in a separate bowl at high speed until peaks form.
  • Gently fold whipped cream into cream cheese mixture.
  • Pipe mixture into fillo shells. Refrigerate during next steps.
  • In a small saucepan, combine 1 cup sugar, eggs, egg yolks, salt, and lemon juice over medium-high heat.
  • Whisk constantly until thick (about 3 minutes).
  • Remove from heat and add butter 1 cube at a time until melted. Cool. 
  • Pour over cheesecake layer in shells. Refrigerate 1-2 hours and garnish as desired.

Notes

Garnish with small fresh mint leaves, a fresh blueberry, or a tiny lemon wedge

Nutrition

Serving: 2tartsCalories: 148kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 39mgPotassium: 45mgFiber: 1gSugar: 12gVitamin A: 275IUVitamin C: 10mgCalcium: 16mgIron: 0.2mg
Keyword mini lemon tarts
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