Mini Lemon Tarts Recipe Easy

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MINI LEMON TARTS



Mini Lemon Tarts image

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

Provided by DublinMom

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

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

Steps:

  • 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.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
  • 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.
  • 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.
  • Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 28.6 g, Cholesterol 127.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 85.9 mg, Sugar 17 g

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST



Easy Mini Lemon Tarts with Shortbread Crust image

These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 9

1 cup white sugar
⅓ cup fresh lemon juice
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon lemon zest
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup white sugar
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
  • Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
  • Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
  • Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g

'INSTANT' MINI LEMON TARTS



'Instant' Mini Lemon Tarts image

What could be easier? And so tasty! A friend suggested this to me as a dessert-type appetizer. Mini phyllo cups are near the frozen phyllo pastry.

Provided by Connie K

Categories     Tarts

Time 10m

Yield 30 serving(s)

Number Of Ingredients 2

2 (2 1/8 ounce) packages miniature phyllo cups
1 (11 ounce) jar lemon curd

Steps:

  • Spoon lemon curd into phyllo cups.
  • VARIATION: For a creamier result, mix lemon curd 2:1 with crème fraiche.

Nutrition Facts : Calories 11.9, Fat 0.2, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 2.1, Fiber 0.1, Protein 0.3

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