Forktionary

Lemon Cookie Tarts Recipe

These delightful Lemon Cookie Tarts are the perfect blend of buttery shortbread and tangy lemon curd! A simple recipe that's surprisingly easy to make, these mini tarts are perfect for any occasion – from afternoon tea to a sophisticated dessert. Customize them with your favorite filling: we suggest our delicious Lemon Curd (Recipe #213080), but banana cream or coconut cream pie filling works wonderfully too. Get ready to impress!

Prep Time 20 mins
Cook Time 42 mins
Calories 112.9 kcal
Protein 2g
Rating 4.4 (21 Reviews)
Lemon Cookie Tarts 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Cookie Tarts

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How to Make Lemon Cookie Tarts

  1. In a food processor, pulse together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ½ cup powdered sugar until the mixture is light and creamy.
  2. Alternatively, cream the butter and sugars together using an electric mixer.
  3. Add 2 cups all-purpose flour, ½ teaspoon baking powder, and a pinch of salt to the food processor (or mixing bowl). Mix until a smooth dough forms.
  4. Wrap the dough in plastic wrap and chill for 15 minutes.
  5. Lightly grease a mini muffin tin with cooking spray.
  6. Measure 1 tablespoon of dough for each tart.
  7. Roll each tablespoon of dough into a ball and place one in each cup of the mini muffin tin.
  8. Using your thumb, gently press down into the center of each dough ball to create a well, ensuring the dough is of uniform thickness and not too thin on top.
  9. Bake at 350°F (175°C) for 9 minutes, or until the dough is slightly firm but not fully set. (The tarts may close up slightly during baking.)
  10. Remove the tart shells from the oven. Working quickly, use the back of a rounded ½ teaspoon measuring spoon to gently press a shallow indentation into each shell.
  11. Bake for another 2-3 minutes, or until the edges of the shells are firm and golden brown.
  12. Let the tarts cool in the pan for 5 minutes.
  13. Carefully remove the tarts from the pan and transfer them to a wire rack. Gently reshape any tarts that need it.
  14. Let the tarts cool completely before filling.
  15. (Optional) The tart shells can be made ahead and frozen at this stage.
  16. For the filling, whisk together 1 cup of lemon curd (homemade or store-bought) and ½ cup sweetened condensed milk.
  17. Fill each cooled tart shell with the lemon curd mixture.
  18. Sift a small amount of powdered sugar over the top of each tart. Garnish with a long piece of lemon zest.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

21g

Fat

12g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation For Large Groups Pies And Tarts Desserts Cookies And Brownies Pies Number Of Servings