Easy Lemon Tarts
Here's a simple recipe sure to bring a smile to those who eat one. Perfect for a tea party, brunch, or finger food desserts.
Servings: 24 mini tarts
Calories: 110kcal
Ingredients
Tart Crust
- 1 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon baking soda
- 5 tablespoons butter
- 1 large egg room temperature
- 1 tablespoon mayonnaise
Filling and Toppings
- 22 oz Lemon Pie Filling Or Lemon Curd Recipe Here
- 6 oz. raspberries or blueberries rinsed and drained
- 1 1/2 cups canned whipped topping
Instructions
- Preheat oven to 350℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Tart Shells
- In medium bowl, mix together the all-purpose flour, granulated sugar, and baking soda.
- Using a pastry fork, cut in butter until crumbly.
- Create a hole in the center. Add in egg and mayonnaise. Mix together until well blended and the consistency of cookie dough. Lightly knead 4-5 times.
- Roll into 24 walnut-sized balls. Place each ball into wells of a lightly greased mini-muffin pan. Using your fingers or a wooden tart press, form dough along bottom and up the sides of each well.
- Bake in preheated oven for 10 minutes or until edges are golden. Remove crusts to a wire rack to cool.
Assemble the Tarts
- Fill each tart shell with lemon pie filling (or homemade Lemon Curd) and top each with a fresh raspberry or blueberry. May also garnish with a dollop of whipping cream.
- Chill until ready to serve. Makes 24 tarts.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
Nutrition
Calories: 110kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 99mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.4mg
