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Frozen Watermelon Lemon Cream Tarts Recipe

Frozen Watermelon Lemon Cream Tarts

This delicious dessert is a great way to cool off after a hot summer day. The tart consists of a crunchy, buttery pastry crust filled with a luscious creamy filling made with frozen watermelon and tart lemon juice. Topped with a dollop of whipped cream, these tarts are the perfect balance of sweet and tart. They can be served as a light dessert, a snack, or even a breakfast treat. Enjoy!

Frozen Watermelon Lemon Cream Tarts
Frozen Watermelon Lemon Cream Tarts



  • 1 cup all-purpose flour
  • 1/2 cup butter, chilled and cubed
  • 1/4 cup sugar
  • 1/4 teaspoon salt


  • 2 cups frozen watermelon, diced
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt


  • Preheat oven to 375°F.
  • In a medium bowl, combine flour, butter, sugar, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
  • Press the mixture into a 9-inch tart pan with a removable bottom. Bake for 10 minutes, or until lightly golden. Let cool completely.
  • In a medium saucepan, combine watermelon, lemon juice, sugar, cornstarch, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Let cool completely.
  • Pour the cooled watermelon filling into the cooled tart shell. Refrigerate for at least 2 hours.
  • Serve chilled, topped with whipped cream. Enjoy!

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