Zesty Delights: Mini Meyer Lemon Verbena Tartlets!

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Tiny tarts with a tender zing and a hint of herbal sunshine

📌 Bright and Beautiful for Mother’s Day

These little tartlets are pure sunshine in a bite—bright, silky, and gently herbal thanks to fresh lemon verbena from the garden. I first made a version of these for a spring ladies’ tea, and they were gone before the scones even cooled. The lemon curd filling is luscious but light, infused with the citrusy-floral flavor of verbena leaves. It’s like lemon zest with a soft, green halo around it.

The best part? You don’t need to fuss with a full pie crust. These are made in muffin tins using an easy press-in crust that stays crisp and golden. Perfect for making ahead and gifting, especially when you tuck a few into a box tied with ribbon and flowers.

💗 Why You’ll Love This Recipe

• 🍋 Fresh, zippy flavor from real lemons and herbs
• 🧁 Mini tartlets = great for gifting or serving at brunch
• 🌿 Light and creamy—not too sweet, just right
• 🍪 Press-in crust means no rolling or cutting required
• 💐 Beautiful topped with edible flowers or berries

⏱️ Quick Reference

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: About 3 hours
Servings: 10–12 tartlets
Dietary Info: Vegetarian

Key Ingredients at a Glance:

• Meyer lemons
• Lemon verbena
• Eggs
• Butter
• Sugar
• Flour
• Cream

🍋 Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, melted
• ¼ tsp salt
• ½ tsp vanilla extract

For the Lemon Verbena Filling:

• 3 large egg yolks
• ½ cup granulated sugar
• ⅓ cup fresh Meyer lemon juice (about 2 lemons)
• 1 tbsp Meyer lemon zest
• 5–6 lemon verbena leaves (fresh, chopped)
• ¼ cup heavy cream
• 4 tbsp unsalted butter, cut into small pieces

Optional Toppings:

• Whipped cream
• Edible flowers (calendula, violas, pansies)
• Fresh mint or tiny lemon slices

👩‍🍳 Step-by-Step Instructions

1. Make the Crust

• Preheat oven to 350°F (175°C).
• In a medium bowl, stir together flour, powdered sugar, salt, melted butter, and vanilla until a soft dough forms.
• Divide evenly into a greased 12-cup muffin tin.
• Press dough into the bottom and up the sides of each cup. Use your fingers or the bottom of a spice jar to shape neatly.
• Bake for 12–14 minutes until lightly golden. Let cool while you make the filling.

2. Infuse the Lemon Verbena

• In a small saucepan, combine cream and chopped lemon verbena.
• Heat gently until warm but not boiling. Remove from heat, cover, and let steep for 10–15 minutes.
• Strain and set aside.

3. Make the Curd

• In a heatproof bowl, whisk egg yolks, sugar, lemon juice, and lemon zest.
• Place over a double boiler or in a saucepan over low heat. Stir constantly until mixture thickens (about 7–10 minutes).
• Remove from heat and stir in the strained verbena-infused cream and butter until smooth.

4. Assemble and Chill

• Spoon lemon curd into each cooled crust.
• Chill in the fridge for at least 2 hours until set.
• Garnish just before serving.

🍽️ Serving & Pairing Ideas

• Serve with whipped cream and a sprig of lemon balm
• Pair with herbal iced tea or sparkling lemonade
• Wrap in a parchment-lined box for a thoughtful edible gift

🧊 Storage & Make-Ahead Tips

• Store in the fridge for up to 3 days
• Crusts can be made 2 days ahead and stored in an airtight container
• Best eaten cold or at room temperature

🌷 Final Thoughts & Call to Action

These tiny tartlets are the kind of treat that makes people stop and smile. They’re light and sunny, with just enough garden flair to feel a little special. Whether you’re serving them at a Mother’s Day brunch or gifting them to a friend, they’re sure to bring a little joy.

If you make them, don’t forget to tag me @southernsoilsunshine—I’d love to see your garden-inspired bakes in action!

Looking for more lovely desserts?
👉 Lavender Honey Panna Cotta
👉 Strawberry Basil Shortcakes
👉 Rosewater Pistachio Shortbread