Description
Mini lemon tarts with a smooth, tangy curd and crisp shell, perfect for a refreshing dessert or snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp sugar
- 2–3 tbsp ice water
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, pulsing until the dough comes together.
- Press the dough into mini tart pans and bake for 10-12 minutes until golden. Let cool.
- In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in softened butter until smooth.
- Pour the lemon curd into the cooled tart shells and refrigerate for at least 2 hours before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Chill the dough before baking for easier handling.
- Store tarts in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini tart
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg
Keywords: mini lemon tarts, lemon curd, crisp shell, dessert, snack