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Lemon Sour Cream Tarts

Lemon Sour Cream Tart

Grandma's Lemon Sour Cream Tarts are bite-sized phyllo tarts filled with a creamy lemon sour cream and can be topped with our favorite berries.

Course Dessert
Cuisine American
Keyword lemon, raspberries
Prep Time 15 minutes
thaw time 15 minutes
Total Time 30 minutes
Servings 30 mini tarts


  • 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)


  1. Remove the mini fillo shells from the freezer. Open the package and place on serving tray to beginning thawing.

  2. In a bowl combine the lemon pie filling and the sour cream. Mix until completely smooth and uniform color.

    Mixing the lemon pie filling and the sour cream.
  3. 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.

  4. I used frozen raspberries for my tarts. I placed one frozen raspberry on top of each lemon sour cream filled tart.

    Frozen raspberries on top of the lemon sour cream tarts.
  5. Let the tarts sit about 15 minutes to thaw in room temperature or place in the fridge until you're ready to serve.

Recipe Notes

These mini tarts are perfect for bridal and baby showers or any party situation. They are great during the warmer spring and summer months.