Mini Lemon Tarts

This recipe for mini lemon tarts uses simple ingredients to bake up individual desserts that are sure to be a hit at your next spring or summer party.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 229 Calories

Ingredients

• 1 cup white sugar
• 6 large egg yolks
• 4 tablespoons ice water, or more as needed
• 6 tablespoons unsalted butter, cut into pieces
• 1.3333333730698 cups all-purpose flour
• 0.5 teaspoon kosher salt
• 0.5 cup fresh lemon juice
• 0.25 cup cold unsalted butter
• 1.5 tablespoons grated lemon zest

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.

Step 2

Make shells: Mix together flour, butter, and salt in the bowl of an electric stand mixer and beat until dough becomes crumbly; alternatively, use a pastry blender. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.

Step 3

Roll out chilled dough on a cutting board and cut into 12 (3-inch) circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.

Step 4

Make filling: 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. Transfer to a bowl, and set aside to cool, 15 to 20 minutes. Pour filling into dough cups.

Step 5

Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool before serving, 20 to 30 minutes.