Lemon Tarts
Lemon Tarts are some of our favorite things. 🙂 Truly, these delicious cookies are so addictive you won’t be able to stop after just one. The filling is sweet, almost decadent, and just the right texture. I assure you, one bite of these and you will want to bake these over and over again.
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John finished up his Day Neuro program (for severe stroke) the week before Thanksgiving. The day before his final day, they asked him to give a speech presentation. I made up a huge batch of these Lemon Tarts to give out to all of the staff and patients that listened to his presentation. I ate more than a few of these before they even got to Day Neuro. I’m glad I had a purpose for them or I would have eaten ALL of them. No kidding.
Lemon Tarts are perfect for those who enjoy lemony desserts. They’re great for tailgating parties, potlucks and certainly for holidays like Christmas Cookie baking or even Mother’s Day. If you have a sweet tooth craving, this lovely dessert will satisfying you totally. 🙂
Lemon Tarts are awesome.
It’s hard to eat less than a stack of these terrific treats.
Lemon Tarts are marvelous for tailgating parties and potlucks.
Save this recipe as a cookie for Christmas Cookie baking!
Here’s what I did.
I used these ingredients for the crust.
Place powdered sugar, flour and butter in a mixing bowl.
While I used softened butter, this recipe is actually easier to make with melted butter. Stir to combine or use a pastry blender and cut in butter.
Spray miniature muffin tins with cooking spray. Measure out one tablespoon of crumbs for each tin.
Press crust mixture into bottom and up sides of miniature muffin tins.
I used these ingredients for the lemon filling.
Place sugar in a mixing bowl. Add eggs, lemon zest and lemon juice.
Mix with an electric mixer until combined.
Spoon one to two teaspoons of lemon filling into each crust.
Bake at 350 for about 30-40 minutes or until done. Cool completely before sprinkling with powdered sugar and adding additional lemon zest on top.
Serve for your favorite family gathering.
If you enjoy lemon-flavored desserts, you’ll love Lemon Tarts.
These Lemon Tarts will cure any sweet tooth craving.
Prepare to drool over this fabulous dessert.
Here’s the recipe.
LEMON TARTS
(My own creation)
Lemon Tarts
Equipment
- 4 miniature 24-tin muffin pans
- 2 medium mixing bowls
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
CRUST:
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup unsalted butter softened or melted (but melted preferred)
- 1/2 cup powdered sugar
LEMON FILLING:
- 4 large eggs
- 2 cups granulated sugar
- 1/2 tsp. sea salt
- 1 tsp. baking powder
- 4 tbsp. lemon juice
- 4 tsp. lemon peel freshly grated
- 1/3 cup powdered sugar for garnish, if desired
- 1 tbsp. lemon peel freshly grated, for garnish, if desired
Instructions
CRUST:
- Mix flour, butter and confectioners’ sugar with a fork or pastry blender. (See note below)
- Spray individual miniature muffin tins with cooking spray.
- Press about one tablespoon mixture very firmly into sprayed muffin tins.
LEMON FILLING:
- Beat eggs, granulated sugar, salt, baking powder, lemon peel and lemon juice about 3 minutes with an electric mixer or until light and fluffy.
- Spoon one to two teaspoons filling into each individual muffin tin.
- Bake at 350° about 30-40 minutes, or until no imprint remains when touched lightly in center.
- Cool completely.
- Sprinkle generously with powdered sugar.
- Sprinkle each tart with grated lemon zest, if desired.
Notes
Nutrition
Caution: Lemon Tarts are addictive. 🙂
I loved eating every scrumptious bite of these little tarts. Yum.
This recipe makes a lot, so it’s an excellent choice when feeding a crowd.
It’s time to load up on Lemon Tarts today. 🙂
You may also enjoy these delicious recipes!
Lemon Tarts
Equipment
- 4 miniature 24-tin muffin pans
- 2 medium mixing bowls
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
CRUST:
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup unsalted butter softened or melted (but melted preferred)
- 1/2 cup powdered sugar
LEMON FILLING:
- 4 large eggs
- 2 cups granulated sugar
- 1/2 tsp. sea salt
- 1 tsp. baking powder
- 4 tbsp. lemon juice
- 4 tsp. lemon peel freshly grated
- 1/3 cup powdered sugar for garnish, if desired
- 1 tbsp. lemon peel freshly grated, for garnish, if desired
Instructions
CRUST:
- Mix flour, butter and confectioners’ sugar with a fork or pastry blender. (See note below)
- Spray individual miniature muffin tins with cooking spray.
- Press about one tablespoon mixture very firmly into sprayed muffin tins.
LEMON FILLING:
- Beat eggs, granulated sugar, salt, baking powder, lemon peel and lemon juice about 3 minutes with an electric mixer or until light and fluffy.
- Spoon one to two teaspoons filling into each individual muffin tin.
- Bake at 350° about 30-40 minutes, or until no imprint remains when touched lightly in center.
- Cool completely.
- Sprinkle generously with powdered sugar.
- Sprinkle each tart with grated lemon zest, if desired.
3 Comments
slime rancher 2
December 12, 2022 at 9:52 pm
I’m so happy you gave the dish a try, Wendy. One of our favorites as well.
Wendy
January 20, 2021 at 12:03 pm
Just made these lemon tarts and they are delicious. The shortbread bottom and lemon filling are glorious. It helps that they are both my favourites. I halved the recipe and only got about 30 but that’s a good thing because that’s less for me to eat. Thanks for the great recipe 😃
Teresa
January 21, 2021 at 6:47 am
So glad you tried out the recipe, Wendy. It’s one of our favorites too.