Description
These little lemon tarts have a rich and buttery shortbread crust and a tangy lemon filling made with lemon zest and lemon juice. They're the perfect size for parties!
Ingredients
Lemon Filling
- 1 cup white sugar
- ⅓ cup freshly squeezed lemon juice
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon zest
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup white sugar
- ½ teaspoon kosher salt
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- To make the filling: Combine sugar, lemon juice, eggs, flour, and lemon zest together in a large mixing bowl, and whisk until well blended. Set aside.
- To make the crust: Combine flour, butter, sugar, and salt in the bowl of a food processor; pulse several times until dough begins to come together in a ball.
- Divide the dough into 6 equal portions: press each portion of dough into the bottom and up the sides of nonstick 6-cup mini tart pan. Spoon lemon filling into each crust.
- Bake tarts in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
