Description
Delightful mini tarts filled with a creamy, tangy lemon curd that evoke memories of sunshine and family gatherings.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour (or almond flour for a gluten-free option)
- 1/4 cup granulated sugar (or coconut sugar)
- 2–3 large fresh lemons (zest and juice)
- 2 large eggs
- 1/2 cup heavy cream (or coconut cream for dairy-free)
Instructions
- In a mixing bowl, combine flour and sugar. Add softened butter and mix until crumbly.
- Gradually add ice water, mixing until the dough holds together. Refrigerate for 30 minutes.
- Roll out the chilled dough to 1/8 inch thick and cut into circles to fit tart pans.
- Press dough into pans and prick bottoms with a fork. Par-bake at 350°F (175°C) for 10-12 minutes until lightly golden.
- Prepare the filling by whisking together sugar and eggs, then add lemon juice and zest. Fold in heavy cream.
- Pour filling into the cooled crusts, filling them about 3/4 full.
- Bake for an additional 15-20 minutes until the filling is set but slightly jiggly in the center.
- Cool completely and refrigerate for at least an hour before serving.
Notes
Serve chilled and consider topping with whipped cream or fresh berries for added flavor and decoration.
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon tarts, mini desserts, citrus dessert, family recipe, baking