These No Bake Mini Lemon Tarts are the ultimate easy dessert! Made with just 4 main ingredients - digestive biscuits, ginger biscuits, butter and lemon curd - they're quick to prepare, require no baking, and taste wonderfully fresh and zesty.
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Quick Summary - Lemon Curd Tartlets
🕒 Ready In: 5 minutes prep, 1 hour chilling
👪 Serves: 4
🍽 Calories: 455 per tart
🥣 Main Ingredients: Digestive biscuits, butter, lemon curd
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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Each mini lemon tart features a crisp buttery biscuit base filled with silky smooth lemon curd, then finished with whipped cream and fresh berries for an elegant treat that's perfect for afternoon tea, summer parties, or any special occasion.
Whether you use homemade lemon curd or a good-quality shop-bought jar, these individual lemon tartlets come together in minutes before chilling in the fridge.
If you're looking for an easy lemon tart recipe with a biscuit base, this simple recipe delivers impressive results with minimal effort and just a handful of everyday ingredients.
Love lemon curd? You might also like my lemon curd loaf cake recipe.
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✔️ Why you'll love these no bake mini lemon tarts
- No baking needed - ideal when you don't want to switch the oven on.
- Only a few ingredients - simple supermarket staples.
- Perfect for beginners - no pastry making or blind baking required.
- Uses homemade or shop-bought lemon curd - whichever you have available.
- Great make-ahead dessert - prepare in advance for parties and celebrations.
🥘 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
- Lemon Curd - use homemade lemon curd or good quality shop-bought.
- Butter - unsalted butter is best.
- Biscuits - I've used a combination of crushed digestives and ginger biscuits.
- Optional extra's include summer berries and cream for serving.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Try using different types of biscuits. Digestives, ginger biscuits, shortbread or biscoff biscuits all work well.
- Top the tarts with baked mini meringues for mini lemon meringue pies.
- Serve the lemon curd tarts with berries such as raspberries, strawberries, blueberries, or blackberries and clotted cream.
- Swap the no-bake biscuit bases for store-bought mini pastry cases.
- Make a chocolate orange version using my recipe for Terry's chocolate orange tarts.
🔪 How to make no bake mini lemon tarts
- Place the crushed biscuits and melted butter in a mixing bowl.
- Mix together with a spoon until clumps form.
- Press the biscuit mixture between 4 mini tart tins with removable bases (the tart tins need to be about 8cm wide). Use the back of a spoon to really compact the biscuits down. Place the tart tins in the fridge to set for a minimum of an hour but up to 48 hours before. You can also speed the process up by placing them in the freezer for 30 minutes if you prefer.
- Carefully unmould the biscuit bases onto a serving platter and top with the lemon curd. Serve with cream and berries.
Top Tips
- Press the biscuit base down firmly. Use the back of a spoon or the base of a small glass to compact the crumbs well. This helps the tart shells hold together and prevents them from crumbling when removed from the tins.
- Chill the bases before filling. Refrigerate the biscuit cases for at least 1 hour so the butter has time to set. This creates a firmer, sturdier base that's easier to fill.
- Use thick lemon curd. A good-quality, thick lemon curd gives the best flavour and helps the filling stay neatly in place. Homemade lemon curd or a shop-bought jar both work well.
- Fill just before serving if possible. If you're making the tartlets in advance, store the chilled biscuit bases separately and fill them with lemon curd a few hours before serving to keep the crust crisp.
- Decorate at the last minute. Add whipped cream, fresh berries and lemon zest just before serving so they stay looking fresh and vibrant.
🍴 Serving suggestions
For a simple finish, dust the tartlets with a little icing sugar and garnish with finely grated lemon zest. If you're entertaining, top each tart with a swirl of whipped cream and a few fresh berries such as raspberries, blueberries or sliced strawberries.
These mini lemon tarts pair beautifully with:
- A drizzle of raspberry coulis or passion fruit sauce for extra fruity flavour
- Fresh raspberries, blueberries or strawberries
- A dollop of softly whipped cream or clotted cream
- A scoop of vanilla ice cream for a more indulgent dessert
- Fresh mint leaves or edible flowers for an elegant finish
Storage
- To Store: Place the tartlets in an airtight container and refrigerate for up to 3 days. The biscuit base will gradually soften over time but will still be delicious.
- To Freeze: The unfilled biscuit tart shells freeze well for up to 3 months. Once they've set, transfer them to a freezer-safe container, separating layers with baking paper. Thaw overnight in the fridge before filling with lemon curd and decorating.
- Filled Tartlets: Freezing filled lemon tarts isn't recommended, as the texture of the lemon curd can change slightly once thawed and any fresh cream or fruit decorations won't hold up well.
❓ No Bake Mini Lemon Tarts FAQs
You can absolutely make these Lemon Curd Tartlets using a jar of lemon curd from the supermarket. Homemade is so much better though!
The tartlets can be made in advance and stored in the fridge until needed.
The tartlets will keep for up to 3 days in the fridge but the bases may become soggy if you have added the lemon curd. It's best to top the bases with the lemon curd just before serving.
😋Related recipes
More delicious lemon recipes to try!
- Easy Lemon Biscuits
- Lemon Blueberry Polenta Cake
- Lemon Drizzle Muffins
- Microwave Lemon Sponge Pudding
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
No Bake Mini Lemon Tarts
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Equipment
- Mini Tart Tins
Ingredients
- 8 tablespoon Lemon Curd
- 80 g Butter melted
- 100 g Digestive Biscuits or Graham Crackers, crushed
- 100 g Ginger Biscuits crushed
Instructions
- Place the crushed biscuits and melted butter in a mixing bowl. Mix together with a spoon until clumps form.100 g Digestive Biscuits, 100 g Ginger Biscuits, 80 g Butter
- Press the biscuit mixture between 4 mini tart tins with removable bases (the tart tins need to be about 8cm wide). Use the back of a spoon to really compact the biscuits down. Place the tart tins in the fridge to set for a minimum of an hour but up to 48 hours before. You can also speed the process up by placing them in the freezer for 30 minutes if you prefer. (See below for an alternative to mini tart tins).
- Carefully unmold the biscuit bases onto a serving platter and top each base with lemon curd. Serve with cream and berries.8 tablespoon Lemon Curd
Notes
- Use good-quality lemon curd: Homemade or shop-bought lemon curd both work well. Choose a thick lemon curd for the neatest finish and the best flavour.
- Press the base firmly: Compacting the biscuit mixture well helps prevent the tart shells from crumbling when they're removed from the tins.
- Chill thoroughly: Refrigerate the biscuit bases for at least 1 hour before filling to ensure they're firm enough to hold their shape.
- Fill before serving: For the crispest biscuit base, fill the tartlets with lemon curd a few hours before serving rather than too far in advance.
- Easy variations: Try using ginger biscuits, shortbread or Lotus Biscoff biscuits instead of digestive biscuits or graham crackers for a delicious flavour twist.
- To make one large tart: Press the biscuit mixture into a 20cm (8-inch) loose-bottomed tart tin instead of individual tartlet tins. Chill until firm, fill with lemon curd and decorate before slicing.
Mirlene says
These look absolutely gorgeous. I cannot wait to try this recipe.
Sarah Baumeister says
My sister is going to love these. And so easy and few ingredients. Great recipe.
Michelle says
Love anything that is mini! These lemon curd tartlets look so delicious and easy to whip up!
Jeri says
Mmmmm, these look absolutely delicious! I love that they are made with only 3 ingredients, perfect for busy summer days! I'm going to make these today! The homemade lemon curd looks divine!