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+ servings
Seven mini lemon cream cheese tarts on a marble counter top.

Nana’s Lemon Cream Cheese Tarts

Lemon tarts just like my Nana used to make. Lemony cream cheese filling inside flaky pastry tart shells.
Course Dessert
Cuisine Canadian
Keyword Cream Cheese, Lemon, Tart
Servings 18 mini tarts
Calories 116kcal


  • 4 oz cream cheese at room temperature
  • 150 ml sweetened condensed milk*
  • 2 ½ tbsp lemon juice**
  • ½ tsp vanilla
  • 18 mini tart shells
  • Fresh blueberries and strawberries for garnish optional


  • Blind bake the tart shells according to packaged directions and set aside to cool. We have to blind bake the shells becuase the filling does not need to be baked.
  • Whisk together cream cheese, condensed milk, lemon juice and vanilla until smooth.
  • Fill tart shells with the lemon filling and top with fresh fruit.
  • Chill for at least an hour before serving. This will allow the filling to thicken up.


  • *The cans I buy have a volume of 300ml, so this recipe uses half a can.  Use the rest to make Vietnamese coffee, or drizzle over waffles. 
  • **Fresh lemon juice makes a world of difference in these tarts.  The flavor of the pasteurized stuff in the bottle works in a pinch, but fresh is best.


Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 71mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg