You’ll love these simple, fresh lemon tarts with no finicky crusts. Just bite-sized lemony-goodness with a sweet cookie crust.
For the lemon filling:
For topping:
You’ll Need:
For the crust:- 8 Tablespoons (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 egg
- 1 and ½ cup (190g) all-purpose flour
- scant ¼ teaspoon baking powder
- pinch salt
For the lemon filling:
- 2 eggs
- 3 egg yolks
- ¼ cup whipping cream
- juice from 1 large lemon
- ¼ cup granulated sugar
For topping:
- 4 Tablespoons powdered sugar, divided
- ½ cup whipping cream
Instructions:
- To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
- While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.
- Get full recipe==>>inquiringchef.com
