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SUNNY SPRING LEMON TARTS

By

Serves: 8-10
Prep Time: 50 Min
Cook Time: 15 Min

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Rate this recipe 4.3/5 (13 Votes)

Ingredients

  • TART SHELLS:
  • 1/2 stick cold butter
  • 1 1/3 c. all purpose flour
  • 1/2 tsp. kosher salt
  • 4 to 5 Tbsp. ice water
  • LEMON CURD FILLING:
  • 6 egg yolks
  • 1 c. granulated sugar
  • 6 Tbsp. butter, cut into pieces
  • 1/2 c. fresh lemon juice
  • 1 1/2 Tbsp. lemon peel, grated
  • FOR SERVING: Whipped topping

Details

Adapted from justapinch.com

Preparation

Step 1

For tart shells:
In a stand mixer, or working with a pastry cutter or two forks, mix butter, flour and salt until dough becomes crumbly. Add water 2 Tbsp. at a time until consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
Roll out dough on cutting board and cut 3-inch circles using a scalloped cookie cutter. Place into greased cupcake pan, pressing sides of dough to fit.

Combine all filling ingredients in a heavy non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and mixture thickens slightly. DO NOT ALLOW TO BOIL. Remove from heat, transfer to a bowl and cool. Pour filling into dough cups and bake 15 to 18 minutes in a preheated 400-degree oven.

Let cool, then top with whipped topping. Refrigerate any leftovers.

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