These Lemon Sour Cream Tarts are one of my Grandma’s recipes and they do not disappoint. They are the perfect bite-sized dessert during the warmer months. Little phyllo dough tarts filled with a creamy lemon filling. You can leave them plain or top with your favorite fruit, I went with raspberries this time, but strawberries would be awesome too.
I have a thing for tiny treats, I just think they are so cute, plus you can eat a bunch of them. I’m also a lemon dessert lover. There’s just something about lemon and warm weather that I adore. And lemon with any berry is just so good!
- mini fillo shells
- lemon pie filling
- sour cream
- fresh berries (I used raspberries)
The Lemon Sour Cream Filling
So many of the recipes I love from my Grandma are simple ones, like these lemon tarts. The filling is an easy combo of a can of lemon pie filling and sour cream mixed together. So simple and so delicious! Of course you could make your own homemade lemon pie filling if you’d like.
My mini fillo cup came prebaked and you just needed to thaw them out. If the ones you find are not baked yet, follow the directions on the package to bake them and let them cool before preceding.
So I just used a small spoon to add a scoop of the lemon sour cream mixture to each little tart shell.
Topping With Berries
Then I added a washed raspberry to the top of each mini tart. You could add a small strawberry or a slice of one, a couple blueberries, or whatever you’d like to pair with your lemon treat. I just love the combo of citrus with berries and this dessert does that so well.
You could just garnish with some whipping cream and a little lemon zest to keep it all lemon flavor.
Lemon Sour Cream Tart
- 2 packages mini fillo shells mine had 15 in each package
- 1 can lemon pie filling about 15 ounces
- 1/2 cup sour cream
- raspberries (fresh or frozen) Optional (or other berries such as blueberries or strawberries would be great)
- Remove the mini fillo shells from the freezer. Open the package and place on serving tray to beginning thawing.
- In a bowl combine the lemon pie filling and the sour cream. Mix until completely smooth and uniform color.
- Use a tablespoon size spoon and get a scoop of the lemon sour cream filling. With another spoon push it into one of the fillo shells. Repeat until the 30 shells are filled.
- I used frozen raspberries for my tarts. I placed one frozen raspberry on top of each lemon sour cream filled tart.
- Let the tarts sit about 15 minutes to thaw in room temperature or place in the fridge until you're ready to serve.
I hope you’ll have a chance to check out these Lemon Sour Cream Tarts during the warmer months.
Other Lemon Desserts:
- Lemon Cake Mix Donuts
- Grandma’s Lemon Sugar Cookie Bars Recipe
- Lemon Sponge Cake with Strawberry Syrup
- Mason Jar Strawberry Lemon Angel Food Trifle