Description
These mini lemon tarts are a delightful treat. They offer a burst of zesty flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup granulated sugar
- Pinch of salt
- 3-4 tablespoons ice water
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- 4 large eggs
- Zest of 2 lemons
- Pinch of salt
Instructions
- Make the crust: Whisk together flour, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough comes together.
- Wrap the dough and chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the dough and cut out circles.
- Press the dough into mini tart pans.
- Blind bake the crusts for 12-15 minutes.
- Make the filling: Whisk together sugar, lemon juice, eggs, zest, and salt.
- Pour the filling into the pre-baked tart shells.
- Bake for 15-20 minutes, or until the filling is set.
- Let the tarts cool completely before serving.
Notes
- For a smoother filling, strain it before pouring into the crusts.
- Garnish with fresh lemon zest or berries.
- 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: 180
- Sugar: 20g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg