Description
Delicious bite-sized Mini Lemon Tarts with a buttery crust filled with zesty lemon custard.
Ingredients
Scale
- 1 1/4 cups all-purpose flour (can substitute with almond flour)
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled (or coconut oil for dairy-free)
- 1 large egg
- 3 large fresh lemons, juiced and zested
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Tart Crust: In a mixing bowl, blend the flour and powdered sugar, then cut in the cold butter until the mixture resembles coarse crumbs. Form it into a ball and chill for at least 30 minutes.
- Roll and Shape: Roll out the chilled dough and use it to line your mini tart pans. Prick the bottoms with a fork and chill again for another 10 minutes.
- Bake the Crusts: Preheat the oven to 350°F (175°C). Bake the crusts for about 15-20 minutes or until lightly golden. Let them cool completely before filling.
- Prepare the Lemon Filling: Whisk together the eggs, granulated sugar, lemon juice, and zest until smooth. Pour the mixture into the cooled tart shells.
- Bake Perfectly: Return the filled tarts to the oven and bake until the filling is set but still slightly jiggly in the center, around 12-15 minutes.
- Cool and Decorate: Allow the tarts to cool completely before dusting with powdered sugar or garnishing with fresh berries.
Notes
Chill the ingredients for a flaky crust. Use fresh lemons for the best flavor.
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini lemon tarts, dessert, baking, citrus, family recipe