Homemade Mini Lemon Tarts (Print Version)
# Ingredients:
→ Lemon Cream
01 -
⅔ cup of fresh lemon juice
02 -
6 tbsp softened butter
03 -
2 full eggs
04 -
1 cup sugar
05 -
2 egg yolks
→ Decoration
06 -
2 tbsp powdered sugar
07 -
The zest from 1 lemon
→ Cookies
08 -
1 softened cup of butter
09 -
2¾ cups of flour
10 -
1 tsp baking soda
11 -
½ tsp baking powder
12 -
1¼ cups white sugar
13 -
1 beaten egg
14 -
1 tsp vanilla extract
# Instructions:
01 -
In one bowl, mix the baking soda, flour, and baking powder. In another, cream together the butter and sugar before adding the egg and vanilla. Gradually combine the dry mix with the wet.
02 -
Roll the dough into balls and place them in a mini muffin tin. Bake until golden, then press the centers down to create small wells. Let them cool completely.
03 -
Whip the butter and sugar together until smooth. Slowly mix in the eggs and lemon juice. Cook on low heat, stirring constantly, until thickened.
04 -
Spoon the lemon filling into the cooled cookie shells. Chill in the fridge, then decorate with lemon zest and a dusting of powdered sugar.
# Notes:
01 -
Keep in the fridge for 3 days max
02 -
The cookie shells can be prepped ahead of time