Lemon Cookie Tarts
Bright, zesty, and irresistibly charming, these Lemon Cookie Tarts combine the buttery richness of a cookie crust with the tangy sweetness of a velvety lemon filling for a dessert that's as elegant as it is delicious. Made with freshly squeezed lemon juice and fragrant lemon zest, the filling delivers a vibrant citrus punch that pairs beautifully with the golden, tender tart shell. Perfectly portioned in a muffin tin, these mini tarts take just 30 minutes of prep time and are ideal for any occasion, from sunny brunch spreads to sophisticated dessert tables. Finished with a dusting of powdered sugar, they offer the perfect balance of sweetness and tartness in every bite. Serve them chilled or at room temperature for a refreshing treat your guests will rave about! Keywords: lemon cookie tarts, mini tarts, lemon dessert recipe, citrus tartlets, easy tart recipe.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2.25 cups All-purpose flour
- 0.25 teaspoon Salt
- 0.5 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 3 large Eggs
- 0.75 cup Granulated sugar (for filling)
- 2 tablespoons All-purpose flour (for filling)
- 0.25 cup Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone muffin liners.
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 0.75 cup of granulated sugar until light and fluffy.
Add 1 teaspoon of vanilla extract and mix until incorporated.
Gradually add 2.25 cups of all-purpose flour and 0.25 teaspoon of salt to the mixture. Mix until a soft dough forms.
Divide the dough into 12 equal portions. Press each portion into the muffin tin cups, shaping them to form small tart shells with a well in the center.
In another bowl, whisk together 0.5 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest, 3 large eggs, 0.75 cup of granulated sugar, and 2 tablespoons of all-purpose flour until smooth.
Pour the lemon filling evenly into the prepared cookie shells.
Bake in the preheated oven for 18-20 minutes, or until the filling is set and the edges of the cookie shells are lightly golden.
Remove from the oven and allow the tarts to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Dust the tops with 0.25 cup of powdered sugar before serving.
Enjoy your Lemon Cookie Tarts!
Nutrition Facts
Calories |
4274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 561.3 g | 204% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 336.2 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 197 mg | 15% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
