Easy Lemon Tarts


Once the tart shells are baked and cooled, you scoop a healthy scoop of lemon curd into the center. You can use a jarred lemon curd (most grocery stores have it with the jams and jellies) or you can make your own. I used my lime curd recipe and substituted lemon zest and lemon juice. It works perfectly.

The third ingredient (I know, I’m asking a lot…three ingredients…jeesh) is fruit. Top each tart with a raspberry, blueberry, blackberry, or a cut strawberry. This is optional but adds some pretty color. If you’re serving these at a party they’ll practically jump off the plate. If you’re not into fruit, you can sprinkle them with some powdered sugar instead. Or just do what I did…




EASY LEMON TARTS

TOTAL TIME: 30 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES

These easy lemon tarts only have 3 ingredients and they’re done in under 30 minutes. The perfect quick dessert for any party or any time a lemon craving hits.

INGREDIENTS;
  • 1 package (16 ounces) sugar cookie dough (I used the Pillsbury break apart kind, but you can also use the roll) OR 1 recipe of your favorite prepared sugar cookie dough
  • 1 jar (about 8-10 ounces) lemon curd
  • Fresh fruit for topping, optional

DIRECTIONS;

  1. Preheat oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it.
  2. If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same. (Same goes if you’re using scratch cookie dough.)
  3. Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help.
  4. Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.


For The Full Instructions, Visit The Full Recipes (Thank You): crazyforcrust.com
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