Go Back
Nana's Lemon Cream Cheese Tarts | Culinary Cool

Nana’s Lemon Cream Cheese Tarts

This is a half recipe of what my grandmother used to make. Recipe can easily be doubled.
Course Dessert
Cuisine Canadian
Keyword Cream Cheese, Lemon, Tart
Servings 18 mini tarts


  • 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


  1. 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.

  2. Whisk together cream cheese, condensed milk, lemon juice and vanilla until smooth.
  3. Fill tart shells with the lemon filling and top with fresh fruit.
  4. Chill for at least an hour before serving. This will allow the filling to thicken up.

Recipe Notes

*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.