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Mini Lemon Tarts
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5 from 1 vote

Mini Lemon Tarts

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Servings: 24 mini tarts
Author: Pam - For the Love of Cooking


  • 16 16 oz pre-made sugar cookie dough, pre-cut (package should make 24 cookies)
  • Lemon curd
  • Fresh raspberries and blueberries


  • Preheat the oven to 350 degrees. Coat two mini muffin pans very well with cooking spray.
  • Break apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans.
  • Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges. 
  • Remove from the oven and allow to cool. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup.
  • Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. Allow them to cool completely on a wire rack.
  • When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Serve and enjoy.