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Tiny Lemon Gem Tarts
Tiny Lemon Gem Tarts
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Prep Time:
1 hour 30 minutes
Total Time:
2 hours 15 minutes
Whip up zesty mini lemon tarts for a tangy twist on classic lemon bars.
Ingredients:
  • 1/2 cup butter or margarine, softened
  • 3 tablespoons granulated sugar
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan). Grease 24 mini muffin cups with cooking spray. Using an electric mixer, blend butter and 3 tablespoons of granulated sugar until well combined in a medium bowl. Add 1 cup of flour and mix until a dough forms.
  • Form the dough into 3/4-inch balls and then press one ball into the bottom and up the side of each muffin cup to create a crust. Bake for 14 to 16 minutes, or until the edges start to turn golden brown.
  • In the same bowl, blend all remaining ingredients except for the powdered sugar on medium speed until thoroughly combined.
  • Evenly distribute a generous tablespoon of the mixture into each baked crust. Bake for 10-12 minutes until the filling turns light golden. Allow them to cool in the pan for 15 minutes, then transfer to cooling racks. Let them cool completely for about 30 minutes before serving.
  • Sprinkle powdered sugar over cookies and store them in the refrigerator. For an extra touch, dust more powdered sugar over the cookies before serving.

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