These lemon tarts aren’t the fanciest of desserts, but they are easy to make and are nice and light for surprising someone on Mother’s Day with! They have a little crunch from the graham cracker crust, yummy tart flavor from the lemon, and finishes off with a light, fluffy whipped cream. I use the same homemade whipped cream recipe that I’ve shared before. Its super simple to make and will make you stray away from the canned stuff forever!

Lemon Tarts with Homemade Whipped Cream |

The process is simple. Start by mixing crushed graham crackers & butter to whip up a crust from scratch. Then press the mixture down into the bottom of cupcake tins.

Lemon Tarts | Lemon Tarts |

Next top with a lemon curd or puree. I used an incredible lemon curd that we picked up in Sorrento, Italy at one of their famous Sorrento Lemon orchards, but Williams Sonoma also has a good one. If you use a jarred lemon curd, then this is a super fast, very simple recipe that is done in 4 steps & under 30 minutes: graham cracker crust, top with lemon curd, bake, then top with whipped cream. You can also make one from scratch! To make a lemon curd from scratch, mix together lemon juice, lemon zest, sugar, eggs, and butter together in a saucepan while whisking. Epicurious has a good recipe for Lemon Curd. You can also opt for a lemon puree, where you mix together sugar, lemon zest, and lemon flesh. Check out Martha Stewart’s Lemon Puree.

Lemon Tarts with Homemade Whipped Cream |

Bake at 350 for 20 minutes. Remove and top with homemade whipped cream! These can be crumbly so you might want to serve them in a dish with a little spoon, but they can also be served on a tray. Finger foods are always fun!

Lemon Tarts with Homemade Whipped Cream |

Lemon Tarts with Homemade Whipped Cream


  • 10 sheets of graham crackers
  • 1/3 cup sugar
  • 6 tablespoons butter
  • 1 recipe lemon curd
  • 1 recipe homemade whipped cream


  1. Preheat oven to 350 degrees & grease cupcake tins.
  2. Smash or puree dry graham crackers until they are finely crushed.
  3. Mix in the sugar and butter until you get a wet sand consistency.
  4. Press 1/4 cup of crust mix into each muffin tin.
  5. Top with 2 tablespoons of lemon curd.
  6. Bake for 20 minutes.
  7. Cool slightly, then top with whipped cream.

What dessert are you making for Mother’s Day?

(Visited 97 times, 1 visits today)