Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Cookie Tarts Recipe
    Lost? Site Map

    Lemon Cookie Tarts

    Lemon Cookie Tarts. Photo by Calee

    1/6 Photos of Lemon Cookie Tarts

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    Calee's Note:

    Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with Bailey's Chocolate Mousse. Also banana cream or coconut pie filling will work nicely to.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
    2. 2
      Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
    3. 3
      Chill 15 minutes wrapped in plastic wrap.
    4. 4
      Spray mini muffin tins with Pam.
    5. 5
      Measure 1 Tbsp of dough.
    6. 6
      Roll into ball place one in each hole of mini tart pan.
    7. 7
      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.
    8. 8
      Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
    9. 9
      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).
    10. 10
      Bake 2-3 minutes longer or until edges of shells are firm and golden.
    11. 11
      Let cool in the pan for 5 minutes.
    12. 12
      Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
    13. 13
      Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
    14. 14
      For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
    15. 15
      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.

    Ratings & Reviews:

    • on January 25, 2011

      55

      Simply delicious! I made these for my cookie baskets and they were a huge hit. I had been waiting to figure out what to do with these little tart pans that I picked up at a dollar store and this was a perfect opportunity. The dough was simple to make and formed easily in to the pans. I did press the dough a little too high in the first batch...do know that the dough expands unlike some pastry shells. The dough is delicate tasting but not delicate to handle..mine slipped out of the tins with little breakage. I think it tastes like a sugar cookie...a GOOD sugar cookie which I think is rare. I will be using the dough recipe for other things in the future. I usually use a recipe just like this for the curd so I know this is good but I admit my impatience got the best of me this time and I boiled the first batch and ruined it. I found a recipe that makes it a little easier and used that and the results were wonderful.One hint if you are dusting with powdered sugar....do this before piping in the curd so it doesn't ruin the smooth surface of the curd. Thanks so much for this great dessert!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2013

      55

      These were excellent! I loved the taste of the pastry and had no problems with crumbling or getting them out of the pan. I used Pan Release, Professional Pan Coating by Kittencalskitchen on this site (works better than Pam). I had another advantage which was a Pastry Shaper, a wooden device shaped like a mini muffin on one end so all I had to do was put a round ball of dough in each mini muffin tin and press the pastry shaper into the dough to make perfectly shaped tarts. I did not need to use the condensed milk and I completely forgot about the icing sugar in the end.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2010

      55

      Very good recipe! I use different filling but the pastry turned out exactly as described! 5 stars!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

    Advertisement

    Nutritional Facts for Lemon Cookie Tarts

    Serving Size: 1 (25 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 112.8
     
    Calories from Fat 62
    55%
    Total Fat 6.9 g
    10%
    Saturated Fat 2.4 g
    12%
    Cholesterol 14.3 mg
    4%
    Sodium 50.6 mg
    2%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.2 g
    0%
    Sugars 5.3 g
    21%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    lemon curd

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites