Mini Candied-Lemon Vanilla Tarts

This recipe has just the right amount of sweetness accompanied by a bite of citrus. The candied lemon isn't necessary, but if you are big into lemon, you won't want to skip it.

Mini Candied-Lemon Vanilla Tarts
Prep Time:
40 mins
Bake Time:
20 mins
Total Time:
40 mins


Shortbread Crust

  • 3 cup all-purpose flour

  • cup powdered sugar

  • 1 ⅓ cup cold butter, cut into 1-inch slices


  • 2 cup lemons

  • ½ cup sugar

  • 1 tablespoon all-purpose flour

  • 2 eggs

  • ¼ cup butter, melted

  • 1 tablespoon vanilla

  • 1 recipe Oven-Candied Lemon Slices (recipe below)

Oven-Candied Lemon Slices

  • 2 small lemons

  • ¼ cup sugar


  1. Preheat oven to 350 degrees F. For crust, in a food processor,* combine flour and powdered sugar. Cover and process until combined. Add butter. Cover and pulse with on/off turns until mixture forms fine crumbs. Dough will look dry. Press mixture onto the bottoms and the sides of six 6-inch pans. Line the crusts with a double thickness of foil. Bake 12 minutes. Carefully remove foil. Bake 8 to 12 minutes more or until edges are lightly browned and bottom looks dry. Cool on a wire rack.

  2. Meanwhile, finely shred 4 teaspoons peel from lemons. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons; set aside.

  3. In medium bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour into pastry shells. Place tart pans on a baking sheet.

  4. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool on a wire rack.

  5. To serve, remove from pans, and top tarts with Oven-Candied Lemon Slices. Makes 6 servings.

Oven-Candied Lemon Slices

  1. Line a 15x10x1-inch baking pan with parchment paper. Cut lemons crosswise into 1/8-to 1/4-inch-thick slices. Arrange in a single layer on pan. Sprinkle lemon slices with sugar. Bake in preheated 275 degree F oven 45 to 50 minutes or until lemons are almost dry and covered with sugary glaze. While still warm, loosen slices from paper to prevent sticking.


If you do not wish to use a food processor, combine flour and powdered sugar in a medium bowl. Using a pastry blender, cut in butter until mixture starts to cling together. Pat mixture into pan and continue as directed above.

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