Mini Lemon Tart Cups with Fresh Raspberries
Cradle of Nutrition
- 3 minutes read
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These Mini Lemon Tart Cups with Fresh Raspberries feature a buttery crumb base pressed into mini cup form, a smooth lemon filling, and fresh raspberries on top. Perfect for parties, brunch, or elegant gatherings, these individual desserts are both visually appealing and easy to serve.
If you love mini fruit desserts or desserts in cups, this lemon and raspberry combination is a classic, bright, and refreshing choice.
Ingredients for Mini Lemon Tart Cups
Crust (Mini Cup Form)
- 1 cup graham cracker crumbs or crushed digestive biscuits
- 3 tbsp melted butter
- 1 tbsp sugar (optional)
Lemon Filling
- 3/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
Raspberry Topping
- 1–1½ cups fresh raspberries
- Powdered sugar for dusting (optional)
How to Make Mini Lemon Tart Cups
Prepare the Crust in Mini Cup Form
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the crumb mixture firmly into mini muffin tins or silicone molds to create individual mini cup-shaped tart bases.
- Chill in the refrigerator for at least 15 minutes to set.
Make the Lemon Filling
- Whisk lemon juice, lemon zest, sugar, eggs, and cream until smooth.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly, until slightly thickened.
Fill the Mini Cups
- Spoon the lemon filling into the crumb mini cups.
- Smooth the tops carefully for clean, individual portions
Chill
- Refrigerate for at least 1 hour until the lemon filling is fully set.
Decorate with Raspberries
- Top each mini lemon tart cup with fresh raspberries just before serving.
- Lightly dust with powdered sugar if desired.
Tips for Perfect Mini Lemon Tart Cups
- Press the crumbs firmly into mini cup form for stable bases
- Chill fully before adding filling for clean layers
- Fresh raspberries added just before serving avoid sogginess
- Use clear or decorative molds for a visually appealing presentation
FAQs About Mini Lemon Tart Cups
Can I make these ahead of time?
Yes, you can prepare the crumb bases and lemon filling up to 24 hours in advance. Add raspberries just before serving.
Can I use frozen berries?
Thawed berries work if drained well, but fresh raspberries are ideal.
Are these mini cups very sour?
No — they’re bright and tangy, balanced with the buttery crumb base.
Can toddlers eat them?
Yes. Reduce sugar slightly and finely chop or mash the raspberries for safety.
Why You’ll Love These Mini Lemon Tart Cups
- Perfectly portioned individual desserts
- Elegant and easy to serve
- Fresh citrus flavor with a berry topping
- Ideal for parties, brunch, or photo-friendly desserts
- Mini cup form makes them visually stunning
Mini Lemon Tart Cups with Fresh Raspberries
These Mini Lemon Tart Cups with Fresh Raspberries feature a buttery crumb base pressed into mini cup form, a smooth lemon filling, and fresh raspberries on top. Perfect for parties, brunch, or elegant gatherings, these individual desserts are both visually appealing and easy to serve.
Ingredients
Crust (Mini Cup Form)
- 1 cup graham cracker crumbs or crushed digestive biscuits
- 3 tbsp melted butter
- 1 tbsp sugar (optional)
Lemon Filling
- ¾ cup fresh lemon juice
- 1 tbsp lemon zest
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup heavy cream
Raspberry Topping
- 1–1½ cups fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
Prepare the Crust in Mini Cup Form
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the crumb mixture firmly into mini muffin tins or silicone molds to create individual mini cup-shaped tart bases.
- Chill in the refrigerator for at least 15 minutes to set.
Make the Lemon Filling
- Whisk lemon juice, lemon zest, sugar, eggs, and cream until smooth.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly, until slightly thickened.
Fill the Mini Cups
- Spoon the lemon filling into the crumb mini cups.
- Smooth the tops carefully for clean, individual portions
Chill
- Refrigerate for at least 1 hour until the lemon filling is fully set.
Decorate with Raspberries
- Top each mini lemon tart cup with fresh raspberries just before serving.
- Lightly dust with powdered sugar if desired.
Notes
Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.
