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Emma

Mini Lemon Tarts: Discover the Perfect Recipe Today!

Delicious mini lemon tarts with a buttery crust and a tangy lemon filling, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.
  3. Stir in the egg yolk and ice water until the dough comes together.
  4. 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.
  5. Bake the crusts for 15 minutes or until lightly golden. Remove from the oven and let cool slightly.
  6. In another bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and heavy cream until smooth.
  7. Pour the filling into the cooled tart shells, filling each about 3/4 full.
  8. Bake for an additional 15-18 minutes, or until the filling is set. Let cool completely before removing from the tin.
  9. Serve chilled or at room temperature.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 50mgSodium: 50mgFiber: 1gSugar: 10g

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.

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