Mini Lemon Cookie Tarts Recipes

Steps:

• In large bowl, beat butter, 1/2 cup granulated sugar, the vanilla and 1 egg with electric mixer on medium speed, or mix with spoon. Stir in 2 cups flour and the salt. Cover; refrigerate about 1 hour or until firm.
• Meanwhile, in small bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed, or mix with wire whisk. Cover; refrigerate.
• Heat oven to 350°F. Spray 48 mini muffin cups, 1 3/4 x1 inch, with cooking spray. Shape dough into 48 one-inch balls. Place 1 ball in each muffin cup. Press dough into bottom and up side of cups. Spoon slightly less than 1 tablespoon filling into each cup.
• Bake 18 to 20 minutes or until centers are puffed and edges are light brown. Cool in pan 30 minutes. With tip of knife, lift tarts from muffin cups to wire rack; cool completely. Just before serving, sprinkle tarts with powdered sugar.

Steps:

• Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
• Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
• Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
• Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
• Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
• Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
• Pour filling into the tart shells, filling them almost to the top.
• Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
• Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
• Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
• Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

Steps:

• In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
• Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
• Chill 15 minutes wrapped in plastic wrap.
• Spray mini muffin tins with Pam.
• Measure 1 Tbsp of dough.
• Roll into ball place one in each hole of mini tart pan.
• Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
• Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
• Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
• Bake 2-3 minutes longer or until edges of shells are firm and golden.
• Let cool in the pan for 5 minutes.
• Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
• Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
• For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
• Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

Steps:

• Beat the butter, granulated sugar, vanilla extract and egg in a large bowl on medium speed until combined. Stir in the flour and salt, then cover and refrigerate until firm, about 1 hour.
• Prepare the lemon filling by beating all of the ingredients together until will mixed. Cover and refrigerate.
• Preheat the oven to 350F Spray 48 miniature muffin cups 1 3/4 x 1 inch, with cooking spray.
• Shape the dough into 48 one-inch balls then place in the muffin cup. Press dough into the bottom and up the sides of the cups. Spoon slightly less than 1 tablespoon of the lemon filling into each cup.
• Bake 18 to 20 minutes or until centers are puffed and the edges are light brown. Cool in the pan for 5 minutes. With the tip of a knife, lift the tarts from the muffin tins to a cooling rack. Cool completely, then dust with the icing sugar just before serving.