Description
Delightful Mini Lemon Tarts with a buttery crust and a tangy lemon filling, perfect for sharing at gatherings.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1/8 teaspoon salt
- 2–4 tablespoons ice water
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons butter
- Powdered sugar for dusting
Instructions
- Combine flour and powdered sugar in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Add salt and ice water, mixing until a dough forms. Wrap and refrigerate for at least 30 minutes.
- Roll out chilled dough to 1/8 inch thick. Cut out small circles and press into mini tart pans.
- Preheat oven to 375°F (190°C). Prick crusts with a fork and bake for 12-15 minutes until golden brown. Let cool.
- In a saucepan, whisk together lemon juice, zest, granulated sugar, and eggs. Cook over medium heat until thickened.
- Remove from heat and whisk in butter and cornstarch. Pour filling into cooled tart shells.
- Refrigerate for at least an hour to set. Dust with powdered sugar before serving.
Notes
For a dairy-free option, substitute butter with coconut oil or vegan butter. Gluten-free flour can also be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon tarts, desserts, baking, crowd-pleaser