Ingredients
- 1 cup all-purpose flour (substitute with whole wheat flour if desired)
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- Whipped cream for serving
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, blend the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly. Press the mixture into your mini tart pans, ensuring even coverage. Chill for about 15 minutes.
- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes until lightly golden.
- While the crust cools, whisk together the sugar and eggs until slightly fluffy. Add the lemon juice and zest, combining until smooth.
- Remove the crust, take out the weights, and pour the lemon filling into each tart shell. Bake for an additional 20 minutes or until the filling has set but still jiggles in the center.
- Let the tarts cool completely before removing from pans. Dust with powdered sugar or add whipped cream before serving.
Notes
Use room temperature ingredients for a smoother filling. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian