Lemon Tarts with Tangelo

A picture is worth 1000 words, or in this case, 1000 batches of lemon tarts.  As mentioned in prior recipes (Chicken Scaloppine, Arugula Citrus Salad) I’ve got a lemon tree (and a tangelo tree) that keeps on giving.  Ryan claims expertise in lemon bars, so I set to work to fulfill his requirements for a soft, creamy, slightly gooey, sweet, tart lemon bar.  I lost track of how many batches I made, but THESE, my friend, are perfect.  They’re more like lemon tarts than bars, based on their circular nature, but they received a rousing endorsement from the Ry-guy and I hope you enjoy them as much as he has, the neighbors have, the kids have…everyone within a one mile radius of our house have.  Oh, and if you don’t have tangelos you can A) come to my house and take a bag full or B) substitute with oranges.

Easy Lemon Tarts Recipe

Lemon Tarts with Tangelo in less than a minute!

Think I can make them in less than a minute?  I know, this joke is getting old.  I’m corny.  What else is new?  But, you can watch me make these from start to finish in this week’s new recipe video.  You can also watch the super secret technique to flattening the crusts.  It proves that necessity is the mother of invention.

Want the full printable recipe?  Keep scrolling…

Easy Lemon Tarts with a twist of tangelo - a bright sunny way to celebrate spring

lemon tart

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Lemon Tarts Recipe

Easy Lemon Tangelo Tarts

  • Author: Joanie Simon
  • Total Time: 45 mins
  • Yield: 12 tarts 1x


A twist on lemon bars turned into tangelo tarts.


  • 1/2 cup softened butter
  • 1/4 cup sugar
  • 1 cup flour
  • zest of 4 tangelos (or oranges)
  • zest of 1 lemon
  • 3/4 cup tangelo juice
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 1/2 cup flour
  • 2 Tbs melted butter
  • 5 eggs (room temperature)
  • confectioner’s sugar


  1. Preheat oven to 325F
  2. Combine 1/2 cup butter and 1/4 cup sugar in a mixing bowl and then add 1 cup flour until you get a soft crumbly consistency.
  3. Evenly divide dough between 12 muffin cups and smash down with a cup that is equally sized to the muffin cups.
  4. Bake muffin tin at 325F for 10 minutes until the “crusts” puff up slightly and cooked through, though not very browned.
  5. While the crusts bake, make the lemon filling. Combine the 1 cup sugar, 1/2 cup flour, 2 Tbs melted butter and 5 eggs in a large mixing bowl and vigorously whisk, adding air to the eggs.
  6. Once the crusts are done baking, take them out of the oven to cool for at least five minutes.
  7. Add in the lemon and tangelo juices and the lemon and tangelo zests to the egg mixture then pour evenly into the 12 muffin tin cups filled with crusts.
  8. Place the tarts into the oven at 325F for 8 minutes, then rotate the pan and bake an additional 4 minutes, rotating the pan every 2 minutes until the centers of the tarts no longer jiggle when moved.
  9. Remove from oven and allow to cool on the counter for 10 minutes then place the pan uncovered into the freezer to stop the cooking process and preserve the soft, gooey center.
  10. Keep in the freezer at least 20 minutes then transfer to the fridge until ready to serve.
  11. When ready to serve, pop the tarts out of the pan by running a knife along the edge of each tart.
  12. Garnish with a dusting of powdered sugar and seasonal fruit as desired.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Cuisine: American

*Original recipe by Joanie Simon (JoanieSimon.com)


    • Reply Valerie

      February 19, 2016, 7:53 am

      Joanie, thanks to YouTube knowing my mind, your channel showed up in my feed a couple of weeks ago! {grin} Your testimony is encouraging and I hope you will continue to ‘fight the good fight’ and share your love of food. I am giving your carnitas a go this weekend (I love carnitas!) with the modified instructions for a 6-quart electric PC. My husband, too, is a huge fan of lemon bars, so I thought he might go for this tart twist. Thank you for sharing your recipes — I’m enjoying them and your videos, too. Oh, and your sous chef, Blaise, rocks it! What a riot… I cook with my two nieces and nephew quite a bit — kids in the kitchen are just the best!

      • Reply Joanie Simon

        February 19, 2016, 8:49 am

        Hooray for YouTube!!! Thank you so much for your kind comments and have fun cooking this weekend! Let me know how it goes and if you have any feedback on them. Much love and all the blessings to you!

    • Reply mgharris24

      August 9, 2023, 6:52 pm

      your recipe is easy to follow, i like it along with Geometry Dash Scratch . thank you for sharing

    • Reply wordle

      September 10, 2023, 8:42 pm

      Creating lemon tarts with tangelo in less than a minute might be quite a challenge, even for the most skilled chefs!

    Write a comment
    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.