These minimal-ingredient lemon tarts are ideal for spring and very simple to make. They’re lovely topped with fresh fruit and edible flowers for a bright, seasonal finish.
Read on for the recipe — it uses only four ingredients, and the crust is homemade.
Limited-Ingredient Lemon Tarts (makes three 4-inch tarts)
Ingredients for the crust:
- 1.5 cups graham cracker crumbs
- 7 tablespoons butter
Ingredients for the filling:
- 4 oz lemon curd (store-bought or your favorite homemade curd)
- 1/3 cup whipped topping (stabilized whipped cream or your preferred non-dairy alternative)
Instructions
1. Prepare the crust: Melt the butter and pour it over the graham cracker crumbs. Stir until the mixture reaches a texture similar to wet sand. For best results, pulse the crackers and butter briefly in a food processor or mix thoroughly by hand.
2. Press the crumb mixture into three 4-inch tart molds or ramekins, making sure the base and sides are compact and even. Smooth the surface so each crust is flat and uniform.
3. Chill the crusts in the freezer for 1–2 hours so they set firmly. This helps them hold their shape when you add the filling.
4. Make the filling: Gently fold the whipped topping into the lemon curd until blended. The whipped topping adds structure and creates a firmer, creamier filling that holds up well in slices.
5. Fill each chilled crust to the top with the lemon curd mixture and smooth the surface with the back of a spoon or a small offset spatula.
6. Garnish: Top the tarts with fresh fruit and any edible flowers or herbs you like. Popular choices include sliced strawberries, raspberries, blueberries, thin lemon slices, or small mint leaves — use what looks and tastes best to you.
Recipe: Emma Spear // Photography: Brittni Mehlhoff
Flavor variations and tips
- Swap lemon curd for another curd (lime, orange) or flavored mousse to change the tart’s profile.
- Top the tarts with seasonal fruit: strawberries and rhubarb in spring, stone fruit in summer, or poached pears in fall.
- If you prefer a crisper crust, bake the pressed crusts at 350°F (175°C) for 6–8 minutes before chilling. Allow to cool before adding the filling.
- For a lighter filling, fold in additional whipped cream or an equal part of mascarpone for a richer texture.
- To make ahead: assemble the tarts and keep them refrigerated for up to two days. Add delicate garnishes, like fresh flowers or soft fruit, just before serving.
What other fruits would you pair with these spring tarts? Any favorite flavor combinations you’d try?