Mini Lemon Tarts with Phyllo Cups

Indulge in the sweet and tangy flavors of these delicious mini lemon tarts with phyllo cups. These delicate treats are made with crispy phyllo shells filled with tangy lemon curd and homemade whipped cream, making for the perfect bite-sized dessert. This mini lemon curd tart recipe will satisfy your sweet tooth and impress your guests.

Five mini lemon tartlets on a white counter top with lemon zest sprinkled around and three lemon slices.

These easy mini lemon tarts have a flaky phyllo shell crust and a delicious lemon filling that will have everyone drooling.

The combination of tart lemon curd and the light, fluffy homemade whipped cream creates the most incredible flavor and texture.

This lemon whipped cream mixture can be used as a filling or topping for crepes, pastries, cakes, pies, and other sweets. This quick and easy recipe will surely add an extra punch of flavor to any dessert.

What Are Phyllo Shells?

Phyllo shell cups are layers of thin flaky phyllo dough shaped into miniature cups and baked until crispy. They come frozen and only need a few minutes in the oven to crisp up.

Once crisp, they are ready to fill with sweet or savory filling like these Mini Pecan Pie Bites or these Caramelized Onion Tartlets with Brie.

While there are several brands, Athens phyllo shells are my favorite and have been the easiest to work with and find. They are found in the freezer section of most major grocery stores.

What Is Lemon Curd?

Three different brands of jarred store bought lemon curd including paradigm lemon curd, dickinsons lemon curd, and bonne maman lemon curd on a white counter top.

Lemon curd is a sweet, tangy spread made from sugar, butter, eggs, fresh lemon juice, and zest. It has a creamy and smooth texture that's similar to custard but with a slightly thicker consistency.

Lemon curd has a bright and refreshing flavor that's tart and sweet. Additionally, it is commonly used in various desserts, such as cakes, tarts, and pastries, or as a spread on toast, scones, or biscuits.

This mini tart recipe uses store-bought lemon curd; however, it is fairly simple to make your own.

Ingredients

Mini Phyllo Shells - I prefer Athens phyllo shells to other brands as they are delicate but will not crumble when handled.

Heavy Cream - Heavy Whipping Cream is used to make homemade whipped cream.

Lemon Curd - While homemade lemon curd is delicious, I enjoy using store-bought for easy entertaining.

Powdered Sugar - Powdered or confectioners sugar stabilizes the whipped cream and adds a hint of sweetness.

Pure Vanilla Extract - Vanilla extract enhances the flavor of the whipped cream.

Fresh Lemon Zest (optional) - Garnishing each mini lemon tartlet with fresh lemon zest adds a beautiful pop of color and lets your guest know what flavors they are about to enjoy.

How to Make Mini Lemon Tarts

Place the heavy cream in a medium-chilled bowl and beat with an electric mixer on low to medium-low speed until it thickens and forms soft peaks.
Add the powdered sugar and vanilla extract and continue beating on medium until it reaches stiff peaks

A large glass bowl of heavy cream beaten until soft peaks form and a large glass bowl on the right with whipped cream beaten until stiff peaks form on a white counter top.

In another small bowl, combine one cup of lemon curd and one cup of homemade whipped cream and fold together gently with a spatula. Cover with plastic wrap and refrigerate. Cover the remaining whipped cream with plastic wrap and refrigerate to top the lemon tartlets.
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Bake the phyllo cups for three minutes until golden brown (or according to package instructions). Remove them from the oven and allow the cups to cool completely.

A large glass bowl with whipped cream and lemon curd mixed together until smooth and a small baking sheet with twelve phyllo cup shells baked until golden brown.

Once the phyllo tart shells have completely cooled, pipe or spoon the lemon curd cream mixture into each cup.
Garnish each mini lemon tart with the remaining homemade whipped cream and some fresh lemon zest (optional), and enjoy!

Twelve mini phyllo cup shells filled with a lemon curd cream mixture resting on a wire rack on the left and twelve mini lemon tarts topped with whipped cream and lemon zest on a wire rack on the right.

Substitutions & Variations

Several mini lemon tarts topped with whipped cream and fresh lemon zest on a white counter top with slices of lemon.

Substitutions

Use cool whip - In a pinch, cool whip is an excellent substitute for homemade whipped cream. Make sure to use the "extra creamy" cool whip, as regular cool whip will not hold up when folding into the lemon curd.

Full Fat Coconut Milk - Coconut milk whips up nicely and would make a wonderful substitution for lemon cream tartlets. Lemon and coconut are wonderful tropical combination, making for the perfect dairy-free whipped topping.

Variations

Use another filling - Lime curd, orange curd, or even this Nutella Chocolate Cheesecake Mousse- for mini phyllo shells.

Top with fresh berries - Top the lemon custard with fresh fruit such as sliced strawberries, raspberries, or blueberries.

Make a different crust - A graham cracker or shortbread crust are also great variations to use in place of mini phyllo shells and hold up great if you plan to fill the lemon tarts further in advance.

Tips For Mini Lemon Tartlets

Pre-bake the phyllo cups according to the package instructions so they stay crispy.
Allow the phyllo shells to fully cool before filling them with the lemon curd-whipped cream mixture
Fill the cups right before serving as they soften when left with filling.
Garnish each individual lemon tart with fresh berries for color and flavor.
Make the lemon filling in advance for easy entertaining. I combine the lemon curd and whipped cream a day before and refrigerate overnight; it still tastes delicious!
The amount of lemon curd and whipped cream you should use depends on your taste. However, as a general guideline, a ratio of 1:1 (by volume) of lemon curd to whipped cream is a good starting point.

A white platter with several mini lemon tarts with phyllo cups and a small plate of three lemon slices on a white counter top.

Storage Suggestions

Keep the lemon filling separate from the phyllo shells and assemble when ready to serve.

Homemade whipped cream can be made a day in advance and kept refrigerated.

Store any leftovers covered in plastic wrap in an airtight container in the refrigerator. However, the phyllo shells will lose their crispy texture the longer they sit with filling in them.

Several mini lemon curd tarts with phyllo shells topped with whipped cream and lemon zest on a white serving platter.

FAQ

Do lemon curd tarts need to be refrigerated?

The lemon curd and homemade whipped cream do need to be refrigerated if left out for more than three hours. Store any leftovers covered plastic wrap in an airtight container in the refrigerator.

Can lemon tarts be made in advance?

You can make the lemon curd cream filling up to two days in advance and store in an airtight container in the refrigerator. Bake the phyllo shells and let cool right before filling and serving.

Mini lemon tarts with phyllo cups are a delightful dessert that combines sweet and tangy flavors with a delicate crispy texture.

This cute mini dessert is easy to prepare, making them an excellent option for entertaining. When life gives you lemons, make this mini lemon tart recipe!

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