Mini Lemon Tarts with Shortbread Crust

Recipe credit: Lively Table


  • 2 x 170g packets Mac's Butter Shortbread Fingers
  • 1/4 cup granulated sugar
  • 4 tbsp unsalted butter, melted

Lemon Curd Filling
  • 1 tbsp lemon zest
  • 3/4 cup fresh lemon juice
  • 1/2 cup sugar
  • 1/4 tsp fine sea salt (omit if using salted butter)
  • 3 large eggs + 4 large egg yolks
  • 4 tablespoons unsalted butter, cubed


The crust
    1. Crush the shortbread fingers, either in a food processor, or put in a zip lock bag in batches and crush with a rolling pin.
    2. Add the sugar and melted butter to the crushed shortbread and stir to combine.
    3. Refrigerate for approx 30 mins. This will make it easier to press into the pans.
    4. Press the dough into greased mini tart pans.
    5. Bake the crusts for 10 – 15 minutes in a 150Cº preheated oven until golden.

Lemon curd
    1. In a large bowl, whisk the eggs very well. They should be fully combined and fluffy.
    2. Combine the lemon juice, lemon zest, sugar and salt in a saucepan. Heat over medium flame until the sugar is dissolved, then turn off the heat.
    3. Temper the eggs by pouring about 1/2 cup of the warmed lemon mixture into the bowl of eggs, whisking as you pour.
    4. Pour the egg mixture into the saucepan with the lemon juice, whisking the entire time to prevent curdling. 
    5. Turn the heat back on low and cook, stirring the entire time, until the mixture has thickened - about 5 minutes. 
    6. Remove the saucepan from the heat and stir in the butter.
    7. If you want you lemon curd super smooth, you can strain in by pushing it through a fine mesh strainer, or just leave it as is. Let the lemon curd cool before spreading into the tart crusts.

Assemble the mini tarts
    1. Once tart crusts are completely cooled, gently pop them out of the pans. 
    2. Spoon lemon curd evenly onto the crusts and spread with the back of the spoon.
    3. Refrigerate for at least 2 hours.
    4. Top mini tarts with a dollop of whipped cream and some fresh berries, or eat them as is!

Products used in this recipe

Mac's Butter Shortbread Fingers 170g
Mac's Butter Shortbread Fingers 170g
$2.50 - $35.00
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