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Lemon Curd Tarts | Can't Stay Out of the Kitchen | This awesome 6 ingredient #recipe is perfect for #holiday #baking & #ChristmasCookieExchanges. These festive #cookies are filled with #LemonCurd & are absolutely delightful. Every bite will have you drooling! #lemons #dessert #LemonDessert #LemonCurdTarts

Lemon Curd Tarts

Teresa Ambra
Lemon Curd Tarts are awesome! These delicious treats have a cream cheese crust and they're filled with lemon curd. A little sprinkling of powdered sugar and a pinch of lemon zest top them off. Every bite is absolutely delightful. Perfect dessert for holiday baking or Christmas Cookie Exchanges.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert, Pies
Cuisine American
Servings 24
Calories 112 kcal

Equipment

  • 1 24-tin miniature muffin pan
  • 1 medium mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

SHELL:

  • 1 3/8 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 8 oz. pkg. cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature (1 stick)
  • 1/4 cup powdered sugar

LEMON CURD FILLING:

  • 8 oz. lemon curd
  • 1/4 cup powdered sugar as desired
  • 2 tbsp. lemon peel grated,1 as needed

Instructions
 

SHELL:

  • Spray miniature muffin tins generously with cooking spray.
  • Set aside.
  • Mix the cream cheese and butter with an electric mixer until fluffy.
  • Add flour and powdered sugar and stir to combine.
  • If necessary, add a little additional flour so the texture is not too sticky.
  • Measure one level tablespoon of dough and roll into a ball.
  • Place in individual miniature muffin tins and maneuver the dough so it spreads to the top and sides of muffin.
  • Set aside.

LEMON CURD FILLING:

  • Spoon one level teaspoon lemon curd into each prepared shell.
  • Bake at 350 degrees for 20-40 minutes or until the top crust starts getting lightly browned.
  • Remove from oven.
  • Cool tarts in pans about 15-20 minutes.
  • Sprinkle the tops of each muffin generously with powdered sugar.
  • Then sprinkle a pinch of lemon zest over top of each muffin.
  • Cool completely before removing tarts from muffin tins.
  • Place each tart in a miniature paper liner.

Notes

NOTE: If the shell dough is too sticky, it’s harder to work with. The original recipe called for just one cup of flour (and no powdered sugar). To prevent the dough from sticking to our hands constantly, we found this ratio a lot better.
 
NOTE: You have to wait sufficiently long enough for the tarts to cool before adding the powdered sugar on top. Otherwise, the powdered sugar completely dissolves into the tart. I waited between 15-20 minutes before sprinkling powdered sugar on top.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 112kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 95mgPotassium: 37mgFiber: 0.3gSugar: 9gVitamin A: 124IUVitamin C: 2mgCalcium: 37mgIron: 0.4mg
Keyword cookie, cream cheese, dessert, lemon, pie
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