Easy Mini Lemon Tarts
Updated
Updated
These easy Mini Lemon Tarts are small phyllo shells filled with a lemon custard and topped with whipped cream and toasted coconut! Little bites of sweet and tart lemon Heaven, great for summer entertaining or all year round.
More light mini desserts we love include our mini fruit tarts and mini pavlova.
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Easy Mini Lemon Tarts Recipe
I’m such a sucker for anything lemon! Make it a bite-sized dessert and forget it. These delicious and adorable lemon tartlets are the best combination of sweet and tart, with a smooth filling, and light crisp shell. Making and eating them is pretty effortless, ready in just about 20 minutes!
Ingredients Needed
Here’s what you need to make these phyllo lemon tarts.
(Scroll below to the printable recipe card for details and measurements.)
- Lemon juice and zest – Our star. Use fresh lemons for best flavor.
- Sweetened condensed milk – The base of the creamy, sweet custard filling.
- Flour – This is needed to help the filling solidify.
- Salt – It helps heighten the other flavors.
- Mini Phyllo Shells – You’ll need 2 boxes (1.9 ounce each.) I prefer the Athens® brand.
- Whipped cream – Fresh homemade whipped cream is the perfect topping for these citrus tarts.
- Toasted coconut flakes – For serving. Learn how to toast coconut, if you don’t already know.
Citrus Variation
How to Make Phyllo Lemon Tarts
It’s so easy to make this lemon tart recipe in just a few simple steps. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)
- Make the filling. Combine the sweetened condensed milk, lemon juice and zest, flour, and salt until incorporated and smooth.
- Fill the phyllo shells. Fill each shell with the lemon filling, almost to the top.
- Bake. Place filled shells on a rimmed baking sheet and bake for 15-18 minutes at 350F until the custard has set and pastry is lightly golden.
- Cool and garnish. Let tarts cool completely, then pipe a dollop of fresh whipped cream on top and a sprinkle of toasted coconut.
Proper Storage
- To store. Store these tarts covered in the refrigerator, without the whipped cream or coconut. They will keep up to 3 days. Pipe fresh whipped cream on top just before serving, otherwise it will melt and the coconut will soften (even in the fridge.)
- To freeze. Place in an airtight container (without whipped cream or coconut), in a single layer (or layers with parchment paper in between to prevent sticking.) They will keep up to 2 months. Thaw in the fridge overnight, then garnish with whipped cream and toasted coconut before serving.
- TIP! Place plastic wrap directly over the top of the lemon filling to prevent a skin from forming.
More Lemon Desserts:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Mini Lemon Tarts
Ingredients
- 3/4 cup sweetened condensed milk
- 1/2 cup lemon juice
- 2 teaspoons flour
- 1/8 teaspoon salt
- 2 teaspoons lemon zest, (plus more for garnish)
- 2 boxes (1.9 ounces each) Mini Phyllo Shells, (I use the Athens® brand)
- whipped cream, , for serving
- toasted coconut flakes, , for serving
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and lemon zest until combined and smooth.
- Arrange phyllo shells on a rimmed baking sheet. Fill each shell with the lemon filling, almost to the top.
- Bake for 15-18 minutes until custard has set and pastry is lightly golden.
- Remove from oven and let tarts cool completely.
- Once completely cooled, pipe a dollop of fresh whipped cream on top and a sprinkle of toasted coconut and lemon zest.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I would give them 10 stars! Absolutely delish and so easy! So lemony, and tart. So glad I tried them.
Can I make these the night before?
Yes, but without the whipped cream. And keep in mind that the shell with lose its crispness. All storage information is included in the article. Enjoy!
Hello Amy, I am so impressed with you. Growing up with my family, it was always the all-day preparations of Holiday celebration dishes. You are giving me a simpler way to manage time in the kitchen! I am going to make the Chocolate pie and The Impossible Pie! I love BellyFull.
These were absolutely delicious! I’m happy to find such a simple and straightforward recipe. I couldn’t find the pre-baked cups so I made my own phyllo cups. Thanks for the new household staple!
I made these for Mother’s day, they were delicious! My mom couldn’t stop eating them! Lol
Thanks for sharing!
Lemon tarts So delicious and easy
I love anything LEMON, but they didn’t have any philo dough or mini shells. So I used wanton wrappers baked in little muffin cups. They were a BIG HIT, for our Mother’s Day Brunch. Thank you for this simple and quick treat.
These are awesome and so easy to make! Thank you so much for sharing this delicious dessert!
Bought a box of empty filo shells at Trader Joe’s by mistake thinking they were filled….so I put them back in freezer waiting for inspiration..the lemon filling is it ! I, too, am a sucker for anything lemon. These were delicious and easy.
Made these for Thanksgiving. They held up a 10 hour car ride on ice (sans whipped cream.)
Love this recipe so much.
I came across this recipe on Pinterest. I’m a big fan of the Athens mini fillo cups, beside being adorable, I mean who doesn’t love a mini dessert, I’m also on Weight Watchers so they make the perfect little bite.
I wanted to make these for a jewelry party I was hosting, well my Kroger store was out of lemons so I bought limes. These were delicious and a huge hit with my friends and family. They kept well in the fridge for a couple days too. This recipe is definitely a keeper!
I figured out the WW points and they are 2pts each, 1 for the tart and 1 for the fresh whipped cream.
I whipped these together for the last day of school celebration extravaganza. Kids loved them!
I really love mini desserts. They always look so cute and like you put in a ton of effort. Plus, who doesn’t love a bite-sized anything?! But they’re also SO dangerous! I feel like I could eat a whole tray of these things no problem. #nom
These mini tarts are adorable. I see them coming to a mother’s day near you.
Made lemon chicken for dinner and these were the perfect touch afterward. Super easy to make and we all loved them. Hard to eat only a couple!
These tarts are perfect, lemon and coconut = heavenly pairing.
I had my little girls help me makes these. Fun little treat and I personally love that they’re lower carb.
I heart these. A LOT!!
I love the flavor! Sweet little two bite pies! I could eat them all!
These look so tart and refreshing and perfect for Spring.
These were a huge hit at my bunco night! Going to try key lime next time.
Amy, these are so darn cute (and I love that you celebrate both holidays!)
Made these for a bridal shower and everyone loved them!