Mini Lemon Tarts
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Description
I have found these mini lemon tarts to be a great spring dessert. Serve with whipped topping. Refrigerate any leftovers.
Ingredients
- 1 ⅓ cups all-purpose flour
- ¼ cup cold unsalted butter
- ½ teaspoon kosher salt
- 4 tablespoons ice water, or more as needed
- 6 large egg yolks
- 1 cup white sugar
- ½ cup fresh lemon juice
- 6 tablespoons unsalted butter, cut into pieces
- 1 ½ tablespoons grated lemon zest
Directions
- 1. Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
- 2. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
- 3. Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
- 4. Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
- 5. Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.
Nutrition Facts
serving: 12 mini tarts
calories: 229.1 kcal
carbohydrates: 28.6 g
protein: 2.9 g
saturated fat: 6.9 g
cholesterol: 127.9 mg
sodium: 85.9 mg
fiber: 0.5 g
sugar: 17 g
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