Easy, Three-Ingredient, Mini Lemon Tarts

If you are in the camp that baking is complicated, that making desserts or other sweet treats are a chore and an absolute bore, then man have I got the perfect recipe for you!

And I wouldn’t even call it a recipe really– more of a method actually.

Three Ingredient, Mini Lemon Tarts.

3…. just 3 ingredients?!?

And the real kicker is, you don’t even make anything from scratch either. And trust me, whoever is the recipient of these little springtime beauties, will be none the wiser!

Three Ingredient Mini Lemon Tarts 


  • 1 package of prepared sugar cookie dough
  • prepared, store-bought lemon curd (8-10 oz)
  • fresh berries and/or mint leaves for garnish (I like raspberries or blackberries for this particular recipe)


Preheat oven to 350°F. Generously spray mini muffin pans with cooking spray.

If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use approximately 1 tablespoon sized balls and do the same.

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Bake cookie tart shells for about 8-10 minutes, until they just start to turn golden around the edges. Watch them carefully!

Sometimes they fill the center in a bit while baking, no worries, just grab a teaspoon and press into center of crusts to create a well while they are still warm and very pliable. The end of a wooden spoon works nicely for this as well, just be sure not to go all the way to the bottom.

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Cool them almost completely in the muffin pans and then remove from the pans carefully.

They should pop out if you’ve sprayed the pan well, but using a dull, butter knife to pop them out might help.

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Just look at those cute little vessels– ready to be filled!

Fill the cooled cookies with lemon curd and top with a berry of your choice. I personally love these with raspberries or blackberries, but blueberries or strawberries would be lovely too! Really, it’s whatever looks good that week at your local supermarket.

Store loosely covered in the refrigerator for up to 3 days.

Prior to serving, remove from refrigerator and allow to sit at room temperature for 10-20 minutes, but can be kept at room temperature for several hours.

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These will get gobbled up in no time at all!

These little bite-sized treasures are perfect for birthdays, showers, dinner parties, a housewarming gift, for all occasions really! And the fun doesn’t just stop at lemon curd, but this recipe could easily be adopted for all sorts of fillings:

  • Nutella topped with toasted hazelnuts or a nut of your choice
  • Raspberry or Strawberry jam topped with a generous drizzling of melted white chocolate
  • Apple pie filling with a healthy dash of cinnamon
  • Lime curd and then a little square of a graham cracker ala “Key Lime Pie”

Be as imaginative as you like! What makes these sweet little things impressive, is in the sharing of them!



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