Sugar Cookie Lemon Tarts
You'll love these simple, fresh tarts with no finicky crusts. Just bite-sized
lemony-goodness with a sweet cookie crust. 3.81 from 138 votes
Prep Time Cook Time Total Time
45 mins 12 mins 57 mins
Course: Dessert
Keyword: baking, bite sized desserts, easy dessert recipe, easy tart recipe, lemon recipe
Servings: 24 pieces Author: Jess Smith via Inquiring Chef Cost: $4.00
Equipment
Mini Muffin Tin
Stand or Handheld Mixer
Mixing Bowls
Ingredients
For the Crust:
8 Tablespoons Unsalted Butter, softened (115 g)
1/2 cup Granulated sugar (100 g)
1 Egg
1 1/2 cup All-Purpose Flour (190 g)
1/4 teaspoon Baking Powder
1 pinch Salt
For the Lemon Filling:
2 Eggs
3 Egg Yolks
1/4 cup Whipping Cream
juice from 1 large lemon
1/4 cup Granulated Sugar
For Topping:
4 Tablespoons Powdered Sugar, divided
1/2 cup Whipping Cream
Instructions
1. To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated
sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully
incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no
spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper
and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
3. While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks,
whipping cream, lemon juice, and granulated sugar until smooth.
4. Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each
quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin.
Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and
bottom. (Don't worry if it is a bit thinner in some places than others.) Pour the lemon filling into
the center of each sugar cookie cup, stopping just below the top of the crust.
5. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. (Do not over bake -
pull the tarts out just when you see any golden color on the crusts.) Allow these to cool
completely at room temperature. Refrigerate until ready to serve.
6. Before serving, dust the tops of the tarts with 2 Tablespoons of powdered sugar. Beat the
whipping cream with the remaining 2 Tablespoons of sugar until stiff peaks form. Pipe or spoon
the whipping cream on top of each tart. Serve chilled.
Nutrition
Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat:
0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 13mg | Potassium: 31mg
| Fiber: 0.2g | Sugar: 8g | Vitamin A: 288IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 1mg
