Description
Delicious mini lemon tarts with a buttery crust and a tangy lemon filling, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
- 1/2 cup granulated sugar (for filling)
- 2 large eggs (for filling)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.
- Stir in the egg yolk and ice water until the dough comes together.
- Divide the dough into 12 equal pieces and press each piece into the bottom and up the sides of a mini muffin tin. Prick the bottoms with a fork.
- Bake the crusts for 15 minutes or until lightly golden. Remove from the oven and let cool slightly.
- In another bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and heavy cream until smooth.
- Pour the filling into the cooled tart shells, filling each about 3/4 full.
- Bake for an additional 15-18 minutes, or until the filling is set. Let cool completely before removing from the tin.
- Serve chilled or at room temperature.
Notes
- For a sweeter twist, add a tablespoon of vanilla extract to the filling.
- To make a berry topping, top each tart with fresh raspberries or blueberries before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg