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Mini Lemon Tarts

24 tarts


Low Sodium Vegetarian

Nutritional Facts Per Serving

2.1 g
11.4 g
0.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 102
  • Fat 5.6 g
    • Saturated   2.5 g
    • + Trans 
  • Cholesterol 29 mg
  • Sodium   55 mg
  • Carbohydrate 11.4 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 2.1 g
    • Vitamin A 2 %
    • Vitamin C 3 %
    • Calcium 0 %
    • Iron 2 %


Preheat the oven to 375 degrees F.

Place tart shells on a parchment paper-lined baking sheet. Poke the bottom of each tart with a fork a few times to prevent them from puffing as they bake. Bake 10 minutes. Remove tart shells from the oven and cool a few minutes. Leave oven at 375 degrees F.

Place the eggs in a medium bowl and beat until the whites and yolks are well blended. Mix in the lemon juice, sugar and butter. Divide and pour this mixture into the tart shells, filling them as close to the top as possible. Bake the tarts for 15 minutes, or until the filling is set. Cool tarts to room temperature and then refrigerate for at least an hour. Carefully remove the tin-foil liners and place tarts on a platter. Cover and refrigerate tarts until ready to serve.

When ready to serve, lightly dust with icing sugar, garnish with mint sprigs, if desired, and enjoy.

Note: Mini tarts shells come with 18 in a box, so you’ll need two boxes to get the required amount for this recipe. Keep the remaining tart shells frozen for another use.

Serving Suggestions

Serve these tarts with a selection of other little sweets you create from other recipes in our website collection, such as Dark Chocolate Cashew Fruit Clusters, Pecan Tarts with Maple Syrup and Butterscotch Chips, and Brown Sugar and Pecan Shortbread.

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