Description
Mini lemon tarts are sweet, tangy, and perfect for any occasion. They feature a buttery crust filled with smooth lemon curd.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tbsp ice water
- 1 cup lemon curd (homemade or store-bought)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, butter, and sugar in a bowl until crumbly.
- Add egg yolk and ice water, then knead into a dough.
- Roll out the dough and cut into small rounds to fit tart molds.
- Press dough into molds and prick with a fork.
- Bake for 10-12 minutes until golden.
- Let cool, then fill with lemon curd.
- Chill for 30 minutes before serving.
- Dust with powdered sugar if desired.
Notes
- Use fresh lemon juice for the best flavor.
- Chill dough for 30 minutes before rolling for easier handling.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
