Mini Lemon Tarts Recipes

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MINI LEMON MERINGUE TARTS



Mini Lemon Meringue Tarts image

These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.

Provided by Leslie O'Ray-Curnew

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 11

24 (2 inch) frozen tart shells, thawed
4 eggs, separated
1 ¼ cups white sugar, divided
¼ cup butter, melted and cooled
3 tablespoons lemon juice
1 lemon, zested
1 ½ cups buttermilk, shaken
4 tablespoons all-purpose flour
1 pinch salt
½ teaspoon vanilla extract
½ teaspoon cream of tartar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
  • Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
  • Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
  • Pour filling into the tart shells, filling them almost to the top.
  • Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
  • Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
  • Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
  • Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 21.8 g, Cholesterol 33.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 91.6 mg, Sugar 13.8 g

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

MINI LEMON CHEESECAKE TARTS



Mini Lemon Cheesecake Tarts image

Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MINI LEMON TARTS



Mini Lemon Tarts image

From King Arthur flour, with dbl the dough. I have made these, they are good. Be sure to not use wrapper when cooking, the crust needs to touch the metal. My self and others had twice as much filling then crust from original recipe. i think this is from not rolling out the dough as thin as instructions. so here i gave dbl the dough. If you do a thicker crust, you may need to bake these one the lower third of the oven or add more time for cooking. I also sprinkled them with powder sugar when down cooling.

Provided by Coppercloud

Categories     Tarts

Time 55m

Yield 48 Tarts, 48 serving(s)

Number Of Ingredients 10

12 tablespoons cream cheese (6 oz)
12 tablespoons unsalted butter
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup fresh lemon juice (the juice of about 2 large lemons)
1 tablespoon grated lemon rind (lemon zest) or 1/8 teaspoon lemon oil
1 cup sugar
3 large eggs
1/3 cup sour cream

Steps:

  • For the crust: Mix together the cream cheese, butter, sugar, and salt until smooth. Add the flour and mix gently until the dough is cohesive. Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour.
  • For the filling: Whisk together the lemon juice, zest or oil, and the sugar. Whisk in the eggs, then the sour cream.
  • To assemble: Roll the dough on a floured surface into a circle 1/8" thick. Using a 2 ¾" biscuit cutter, cut out 24 circles, gathering the scraps and re-rolling the dough as necessary. Preheat the oven to 375°F Grease a 24-cup mini-tart pan or mini-muffin pan. Transfer the dough circles to the cups of the pan, pressing into the corners and up the sides of each cup. Pour the filling into each of the tart shells until it nearly reaches the rim of the cup.
  • Bake the tarts for 28 to 30 minutes in the mini-tart pan, or 18 to 20 minutes in the mini muffin pan, until the crust turns golden and the filling has set.
  • Remove the pan from the oven and let the tarts cool for 10 minutes in the pan. Transfer the tarts to a rack to cool completely before serving.

Nutrition Facts : Calories 77, Fat 4.8, SaturatedFat 2.8, Cholesterol 24.1, Sodium 42.1, Carbohydrate 7.7, Fiber 0.1, Sugar 4.6, Protein 1.1

'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

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

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