Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::6
Yield::6 lemon tarts
Ingredients
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Lemon Filling
1 cup white sugar
⅓ cup freshly squeezed lemon juice
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon lemon zest
Shortbread Crust
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup white sugar
½ teaspoon kosher salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
To make the filling: Combine sugar, lemon juice, eggs, flour, and lemon zest together in a large mixing bowl, and whisk until well blended. Set aside.
To make the crust: Combine flour, butter, sugar, and salt in the bowl of a food processor; pulse several times until dough begins to come together in a ball.
Divide the dough into 6 equal portions: press each portion of dough into the bottom and up the sides of nonstick 6-cup mini tart pan. Spoon lemon filling into each crust.
Bake tarts in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Kim S
Cook’s Note
I like to garnish each tart with fresh berries to add more color and a lovely contrast in flavor.
Sprinkle with confectioners' sugar, if desired.