Mini Lemon Tarts Recipe

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #8713

March 22, 2013

Categories: Desserts, Lemon, Baby Shower, Brunch, Easter Mothers Day, New Years, Picnic, Potluck, Oven Bake, Cobblers/Tarts, more

recipe by:
Engrossed

"These are FANTASTIC!! The crust for these reminds me of a sugar cookie. I prefer homemade lemon curd, but use jarred if you like. Posted for the"

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (157.9 g)
Calories 212.7
Total Fat - 9.5 g
Saturated Fat - 3.2 g
Cholesterol - 18.8 mg
Sodium - 65 mg
Total Carbohydrate - 31.4 g
Dietary Fiber - 8.4 g
Sugars - 13.9 g
Protein - 2.9 g
Calcium - 36 mg
Iron - 1.1 mg
Vitamin C - 34.6 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 350F. Grease 24 mini muffin tins.

Step 2

Beat together butter and sugars until creamy.

Step 3

Beat in egg and vanilla until well mixed.

Step 4

Whisk dry ingredients together and beat into batter alternately with oil until a smooth dough is formed.

Step 5

Wrap in saran wrap and chill for 15 minutes.

Step 6

Scoop out about 1 1/2 tablespoons of dough at a time, roll into a ball, place in mini-muffin tin, and press down in the center with your thumb until a well is formed with the dough being uniform around the edges. When they bake they may overfill the tins a little but they have a pretty flower like effect.