Mini Lemon Flower Tarts

Posted in Dessert, Food
on March 20, 2017

Happy First Day of Spring! Yes, today is officially the first day of Spring! We’re more than ready for the beautiful weather and blooming flowers that Spring brings! With thoughts of Spring picnics, Easter brunch and outdoor tea parties dancing in our heads, we’ve baked up these adorable Mini Lemon Flower Tarts!

These two-ingredient mini lemon tarts are super simple and make a stunning presentation for any Spring gathering. We’re loving them for Easter brunch but they would even be great for a baby or wedding shower too.


  • 1 box Ready-to-Bake roll-out pie crusts
  • 1 can lemon creme (We used a can of Duncan Hines lemon creme found in the baking section)
  • powdered sugar, optional



  1. Set your pie crust out to become room temperature. Preheat your oven to 450F.
  2. Once your dough is room temp, roll it out and cut flower shapes out of it with this flower cookie cutter. 1 pie crust makes about 7 flowers, plan accordingly.
  3. Tuck each pie flower down into the mini cupcake pan, being sure to press them down into the bottom well and gently fold the petals back around the top of the cupcake pan.
  4. Give the bottom and sides a few pokes with a fork.
  5. Bake for 5-6 minutes. 5 minutes was the sweet spot for me but your oven might be slightly different.
  6. Gently remove the flowers and let cool for a few minutes on a wire rack.
  7. Spoon the lemon creme into a plastic baggie and cut the tip off. Pipe the lemon creme into the centers of the mini flowers.
  8. Refrigerate for a few hours or until ready to serve.
  9. Sprinkle with powdered sugar if desired before serving. I tilted my flowers so that the powdered sugar on got on the petals and not the pretty yellow filling.

These would be a sweet treat to serve for a Mother’s Day Brunch! Moms always love flowers and they would make such a pretty presentation. For more Mother’s Day gift ideas be sure to check out our Mother’s Day Gift Guide. We shared our favorite finds in 6 different categories for gift ideas for every mom!

But, back to our mini flower tarts! They are so pretty and bite sized! Be sure to pin the image below so you can find it later!

These mini lemon tarts are almost too cute to eat! Enjoy!

For This Recipe We Suggest

Comstock Original Pie Filling & Topping, Lemon, 15.75 Ounce

Price: $2.21

3.7 out of 5 stars (36 customer reviews)

1 used & new available from $2.21

Wilton 1 X Comfort-Grip Cookie Cutter: 4″ Flower

Price: $6.04

4.7 out of 5 stars (52 customer reviews)

20 used & new available from $2.95

For more FLOWER inspiration, check out these posts!

Flower Garden Parfaits

DIY Wildflower Seed Bombs + Printable

For holiday gift ideas, visit Giving the 2017 Kid + Kin Holiday Guide.

giving kid + kin holiday guide




  • Susan Winters

    Great idea! I can’t wait to try these!

    March 21, 2017 at 1:22 am Reply
  • Fee | One of Each

    These just look so so cute! They would make the absolute perfect Mother’s Day prezzie wouldn’t they! #littlemakes

    March 22, 2017 at 4:49 am Reply
  • Sonia Cave

    These are so pretty. we will be giving them a go! #littlemakes

    March 25, 2017 at 1:30 pm Reply
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  • Theresa

    These look really tasty! They remind me of spring.

    March 28, 2017 at 8:20 pm Reply
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  • jemma

    Oh these are so beautiful! How gorgeous! I’m off to pin them for later – I hope I can make something as delicate #littlemakes

    March 30, 2017 at 9:11 am Reply
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  • Jodi

    Totally cute! A couple of questions though.

    1) what was the dimension of the cookie cutter you used?
    2) I am assuming you bought the lemon cream/curd? If so which brand? If not, what recipe?


    April 2, 2017 at 8:45 pm Reply
    • Catherine Murton

      Hi Jodi! We used a 4 inch cookie cutter (linked above). The filling is Duncan Hines brand as mentioned in ingredients. We hope you enjoy these pretty little treats!

      April 9, 2017 at 5:22 pm Reply
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  • Diana

    Hey, those lemon tarts are so cute! I was wondering what other filling would go nice instead of the lemon since Iam not a big fan, some tips would be helpful thanks!

    April 20, 2017 at 5:02 pm Reply
    • Catherine Murton

      You could always create these with other creme fillings. I think my store had Key Lime and Blueberry if I remember correctly. Also, you could make a chocolate mousse or vanilla filling. Whipped cream and diced fresh fruit would be pretty!

      April 20, 2017 at 8:27 pm Reply
  • Mandi

    Do you spray the cupcake tin first?

    May 17, 2017 at 8:28 pm Reply
    • Catherine Murton

      I didn’t spray my cupcake tins first and didn’t have any issue with them sticking. But, my pan is fairly new and non-stick so that helps.

      May 18, 2017 at 5:56 pm Reply
    • Catherine Murton

      I didn’t spray my pan first and I didn’t have any issues with them sticking. But, my pan is already non-stick.

      May 18, 2017 at 5:58 pm Reply
  • Liana

    Excited to make these for a garden-themed baby shower next week. Quick question though…do you think they’d be ok to freeze if I started this weekend (have to make lots of them)?

    May 19, 2017 at 2:47 pm Reply
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  • Barbara

    How do you sprinkle the powdered sugar after the lemon is added and not get it on the lemon? I’m thinking I’m not that neat and tidy so I would sprinkle it first then add the lemon

    July 15, 2017 at 2:10 pm Reply
    • Catherine Murton

      I just sort of tilted my flowers over so the powdered sugar only gets on the petals. Anything little bit that got on the lemon sort of melted and you couldn’t see it. Happy baking!

      July 20, 2017 at 5:37 pm Reply
  • Nima

    Can I make the flower molds 3-4 days ahead, store in the fridge and then fill them the day of or night before? Need for this Saturday

    July 31, 2017 at 11:20 pm Reply
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  • Jagersvrouw

    I made them yesterday with puffpastry for a high tea. I dusted them with icing sugar before I added the lemoncurd and they looked really pretty. Although the flower casings were well cooked i wonder whether they should not be put on the shelf above the middle. They were still rather pale after six minutes.

    October 22, 2017 at 11:52 am Reply
  • Jagersvrouw

    Christmas Stars
    I’m going to give this a try with a starshaped cookiecutter ( the same size as the flower cutter) and fill it with strawberry jam. I’m sure they will look stunning and go down a treat!

    December 17, 2017 at 1:08 pm Reply
  • Janet

    These are adorable!

    February 15, 2018 at 7:39 pm Reply
  • Donna

    How do you store these? Can they be made day before?

    February 19, 2018 at 4:27 pm Reply
  • Ginny Musco

    Do you think it would work as well using sugar cookie dough instead of pie crust dough ?

    March 11, 2018 at 8:30 pm Reply
    • Darlene Ferguson

      I would also like to know if you can make these with sugar cookie dough. I have made sugar cookie cups several times, but not with a lemon filling.

      March 27, 2018 at 10:51 pm Reply
      • Catherine Murton

        I’ve never made them with sugar cookie dough but you could give them a try and let me know how they turn out!

        March 30, 2018 at 6:17 pm Reply
  • Justine

    How many tarts does this recipe make?

    March 26, 2018 at 3:20 pm Reply
    • Jagersvrouw

      1 pie crust makes about 7 flowers, plan accordingly. according to the recipe. I make 9 from my roll of pastry

      March 26, 2018 at 3:59 pm Reply
  • Brynn Topolski

    Could you make these the night before?

    March 31, 2018 at 6:00 pm Reply
    • Jagersvrouw

      I usuelly make mine in advance and keep them in an airtight container for days. If necessary I reheat them for a couple of minutes at 180 C. I do the filling and dusting when I ‘m going to serve them. There are never any left over.

      April 1, 2018 at 4:48 am Reply
  • Mary

    Any idea if these can be frozen? Would I cook the petals, freeze, dethaw and then add the lemon and dust with confectioner’s sugar? Thank you.

    April 21, 2018 at 11:48 am Reply
  • Cheyenne

    How long can I store these in the fridge before serving? I want to make these for my best friends bridal shower but with all the other treats I’m making it would help to make them days before and keep them in my fridge until I need them.

    May 3, 2018 at 11:48 am Reply
  • Bonnie Vanderheyden

    Tried making these lovely tarts but when I was trying to get them in the muffin pan the bottom kept breaking apart from the petals. Any hints to getting them in there without having that happen?

    June 22, 2018 at 5:44 pm Reply
    • Bonnie

      Well silly me!! I placed the dough over the bottom of the muffin pan rather than trying to put it into the pan! It worked!!

      June 22, 2018 at 6:31 pm Reply
  • Bonnie

    I figured out my own question. I actually draped the dough over the bottom of the tin and baked them that way. Worked like a charm!

    June 22, 2018 at 6:42 pm Reply
  • Carrie Tarrant

    How do you press the crust into the pan without it tearing? And keep the petals straight?
    I made these today, I tried my tart tapper, it didn’t work too well. Tore the crust.. I tried my finger and my nails tore it.. I finally used a lid , but didn’t work that great. Petals were overlapping..
    Maybe a tapper with rounded head?
    I think these are so cute and want to serve them at a tea party..

    March 22, 2019 at 8:31 pm Reply
  • Carrie Tarrant

    How do you get the crust in the pan without it tearing? And keep the petals straight?

    March 22, 2019 at 9:01 pm Reply
  • Stephanie

    Do these need to be refrigerated? I want to make these for a teacher appreciation, but then it would sit out during the day.

    April 26, 2019 at 3:39 pm Reply
  • Patricia

    Hi can I freeze these .

    May 16, 2019 at 11:11 am Reply
  • Julia

    These are delicious and lovely. The pie crust was light and flakey. A little time consuming but definitely worth the effort. I powdered the crust before putting the lemon creme in the shell and it worked perfectly. The perfect little bite!

    July 8, 2019 at 6:33 pm Reply
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