Thermobexta’s Little Lemon Tarts


Lemon flavoured desserts are my favourite kind of desserts! These Little Lemon Tarts combine a scrumptious healthy base and my favourite lemon curd whipped up in the Thermomix!

It’s a fabulous use for all the lemons around when trees are fruiting!

The lemon curd makes enough to fill about three batches of the tart bases.  I designed the recipe in this way so you can either make a batch of tarts and have curd left over to stir through yogurt, have on toast or crackers, etc. Or if you prefer you can make multiple batches of the bases to use it all up at once. Either way, make it once, enjoy it lots.

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5 from 4 votes

Little Lemon Tarts

These tasty treats are zingy, with just enough sweetness!
Course: Dessert
Cuisine: Australian
Keyword: lemon curd, lemon tarts, Thermomix lemon butter, Thermomix lemon curd, Thermomix lemon tart


  • You will need a 12-hole patty pan tin (1.5 tbs capacity per hole) for these.


Lemon Curd

  • 200 g lemon juice juice from 3-5 lemons, depending on size and juiciness!
  • 150 g sugar (Note 1)
  • 100 g butter (Note 2)
  • 3 whole eggs
  • 2 egg yolks
  • 2 tsp ground ginger optional
  • pinch salt

Tart Bases

  • Makes 12 tarts
  • 90 g coconut flakes
  • 60 g raw cashews or 60g sunflower seeds for nut free
  • 30 g raw honey or 20g coconut sugar + 30g butter


For the Lemon Curd

  • Place all ingredients in mixer bowl. Cook 15 minutes/90/speed 3/MC on.
  • Remove from bowl, transfer into a large jar (or a bowl, if you are planning on using all of the curd in tarts).
  • Set aside to cool for around half an hour before using – it will thicken up as it cools.

For the Tart Bases

  • Preheat oven to 160°C.
  • Place all ingredients in mixer bowl. Blitz 6 seconds/speed 8/MC on. The mixture should resemble crumbs and will stick together if you squeeze some between your finger and thumb.
  • Divide dough into 12 equal portions and roll each portion into a ball. Place one dough ball into each hole of the patty pan tin then press each into the bottom and up the sides, forming little tart bases. Bake 8 minutes.
  • Remove from oven and if needed, use a teaspoon to push the middle of each tart case down so it is nicely rounded.
  • Leave to cool for 10 minutes.

Making the Tarts

  • Spoon Lemon Curd into Tart Bases.
  • Leave to cool completely before removing from tin and enjoying.


Note 1: Sweetener: Coconut sugar is my choice when using granulated sugar in this. This results in a somewhat brown curd which is very tasty, but not yellow. Honey is a great alternative sweetener, at an amount of 180g.
Note 2: For Dairy Free, use coconut oil in place of butter in the Lemon Curd.
Extra tip: If you’d prefer to make a large lemon tart, double the base ingredients and push into a two-part tart/flan tin. Bake for 16 minutes before topping with the curd. Leave to cool completely before cutting (refrigerating is best).

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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6 years ago

I made these for Father’s Day and they are beautiful. Made 24 and there is still a jar of the curd left. Thank you for the recipe.

Anne-Marie Keightley
Anne-Marie Keightley
7 years ago

I just made this and had to finish the curd on the stope top. I cooked it 5 mins longer but did not taste it until after I had washed my bowl! Still tasted eggy. I am thinking possibly a combination of it being cold so thermie took longer to get to temp and also I use home laid eggs so much larger than shop bought? Thickened up and tasted better once cooked for ten more minutes in a double boiler

7 years ago

Can’t wait to make these tomorrow! Just wondering if I can double the curd ingredients in my TM5?

7 years ago

I made these today! My first batch of cases were a disaster, I burnt them and then they stuck to the tin. I remade and oiled the tin, and turned my oven down to 140. They turned out much better! I was worried that the filling tasted too tart, but in the cases it is divine! Great recipe!

7 years ago

These are beautiful. Lovely to look at even better to eat! My friends and family loved them and wanted the recipe. The best part is they are SO easy to make.

7 years ago

I’m not sure what coconut flakes are, or where to get them? Would dedicated coconut be the same?

Anne-Marie Keightley
Anne-Marie Keightley
7 years ago

Is this very sweet? I may try with less honey first.

7 years ago

These were absolutely delish!!! Thankyou for the recipe xx
Took some into work and were loved by all & Husbands new favourite !

7 years ago

Made these this morning. They are delicious! I used a mini cupcake tin and was convinced that I stuffed up and that the tart shells were going to be a disaster. But they popped out of the tin perfectly… no greasing, nothing lining the tin. The tart shells were crispy but a bit chewy in the thicker places. Thanks for another great recipe Bec. The curd actually landed on some pancakes prior to making it into the tart shells!

7 years ago

Oh my, these are so yum! I couldn’t find any patty pans so used mini muffin trays with paper baking cups and they turned out great! Are they going to go soggy if I store them in the fridge though? I made such a large batch but just realised they may lose their crispiness if I put them in the fridge!

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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