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Mini Lemon Tarts
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
115 minutes
Bake up irresistible mini lemon tarts for your next party with simple ingredients.
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 0.25 cup cold unsalted butter
  • 0.5 teaspoon kosher salt
  • 4 tablespoons ice water, or more as needed
  • 6 large egg yolks
  • 1 cup white sugar
  • 0.5 cup fresh lemon juice
  • 6 tablespoons unsalted butter, cut into pieces
  • 1.5 tablespoons grated lemon zest
Instructions:
  • Prepare the shells: Combine flour, butter, and salt in the bowl of an electric stand mixer and mix until the dough resembles crumbs; you can also use a pastry blender if you prefer. Gradually add ice water, 2 tablespoons at a time, until the dough is smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 400 degrees F (200 degrees C) and generously grease a 12-cup cupcake pan.
  • Roll out the chilled dough on a cutting board and cut into 12 (3-inch) circles using a scalloped cookie cutter. Gently place dough into the prepared pan, molding it to fit perfectly.
  • For the filling: In a heavy, non-aluminum saucepan, whisk together egg yolks, sugar, lemon juice, butter, and lemon zest. Cook over medium-low heat, stirring constantly, until butter melts and the filling slightly thickens. Be careful not to let it boil. Remove from heat and let it cool in a bowl for 15 to 20 minutes. Fill the dough cups with the prepared filling.
  • Cook in the oven until the filling is firm, 15 to 18 minutes. Allow to cool for 20 to 30 minutes before serving.

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