Mini Lemon Tarts

I have found these mini lemon tarts to be a great spring dessert. Serve with whipped topping. Refrigerate any leftovers.

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

Ingredients

• 1 cup white sugar
• 1 ⅓ cups all-purpose flour
• ½ teaspoon kosher salt
• ½ cup fresh lemon juice
• 1 ½ tablespoons grated lemon zest
• 6 large egg yolks
• ¼ cup cold unsalted butter
• 4 tablespoons ice water, or more as needed
• 6 tablespoons unsalted butter, cut into pieces

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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