Description
These mini lemon tarts are a classic dessert. They are zesty, sweet, and perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-5 tablespoons ice water
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- Lemon zest for garnish (optional)
Instructions
- Make the crust: Whisk together flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.
- Roll out the dough and cut out circles to fit mini tart pans. Press the dough into the pans.
- Blind bake the tart shells at 375°F (190°C) for 12-15 minutes, or until golden.
- Make the filling: Whisk together sugar, lemon juice, eggs, and melted butter.
- Pour the filling into the baked tart shells.
- Bake for 15-20 minutes, or until the filling is set.
- Let the tarts cool completely. Garnish with lemon zest (optional).
Notes
- For best results, use fresh lemon juice.
- You can make the tart shells a day ahead.
- Store leftover tarts in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 15g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg