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mini lemon tarts are perfect small bite sweets for any occasion

Mini Lemon Tarts

Mini Lemon Tarts with a bottom layer of creamy cheesecake, then topped with tangy lemon custard.
5 from 8 votes


  • 45 mini fillo shells
  • 1-¼ cup sugar divided
  • ½ tablespoon vanilla extract
  • 4 oz. cream cheese softened
  • cup heavy whipping cream
  • 4 lemons juiced, approximately 8 Tbsp.
  • 2 eggs + 2 egg yolks
  • 8 tablespoons unsalted butter cut into cubes
  • pinch of salt


  • 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.
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