5 from 1 vote
Lemon Phyllo Tarts
Easy Lemon Phyllo Tarts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
The tart shells will keep for 2-3 weeks in an airtight container, and can be used with different fillings. Four sheets of phyllo will make 24 small tarts.
Servings: 24 mini tarts
Author: Mary Gillespie
  • 4 sheets phyllo pastry
  • 1 tablespoon / 15 ml olive oil
  • 1/2 cup / 125 ml sugar
  • 2 tablespoons / 30 ml cornstarch
  • 1/3 cup / 80 ml lemon juice
  • 1/2 cup / 125 ml water
  • Pinch of turmeric
Phyllo tart shells:
  1. Preheat oven to 400 degrees F / 204 degrees C.
  2. On counter, lay out 1 sheet of phyllo pastry.
  3. Brush lightly with oil. You do not need to completely cover the pastry.
  4. Lay another sheet on top and brush again. Repeat with remaining sheets and oil.
  5. Cut the phyllo into 24 even pieces.
  6. Using a mini muffin pan, gently place each piece into a muffin cup and push to bottom and sides to create a cup out of the phyllo. They do not have to be perfect - variation will make the look more like flowers.
  7. Bake the shells for 5-7 minutes or until lightly browned. Remove from oven and let cool.
Lemon Filling:
  1. In small saucepan, stir together sugar and cornstarch until evenly mixed. Add lemon juice and stir until smooth.
  2. Add water and stir until mixed. Stir in a pinch of turmeric (for color). Heat the mixture over medium heat until it simmers and becomes thick enough to hold on a spoon. This should take only about 5 minutes. It will thicken as it cools, so do not let it get too thick.
  3. Remove from heat and let cool.
  4. Spoon cooled filling into prepared tart shells.