Lemon Cookie Tarts

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!

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

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Beyond amazing!! I made these for the guys at work (car dealership) and they were ALL gone in 15 minutes!! Total keeper! Filled with recipe #61278. **Edit** Made again with lemon, lime and orange curd with fantastic results...same curd recipe as before. Thank you!!

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These were awesome, just as I expected they would be...I must say that despite using *TONS* of pam these suckers really wanted to stay in my non-stick pans and that proved to be frusterating. I am giving them a 4* rating because I found them time consuming to make...that could be partially because the recipe says it makes 30, so when I doubled it I was expecting to get 5 dz, not 8! It took me the better part of 2 hours just to form, bake, cool and try to remove from pans. On a positive note, I found that I had equally good results by plopping tbsp's of dough into muffin pan, baking for 9 min and then using my tsp to shape as I did by shaping before baking and then re-shaping part way through baking!

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Overall a absolute success anytime they are served. However, the outer edges crumble easily and diminish the 'wow' of presentation. At least they taste amazing. I resorted to using my thumb to shape the divots because the spoon wasn't working out. Lemon curd can be found at some Lowe's foods in the jelly aisle if you don't want to make your own.

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These are fun and they taste wonderful! It's like making little mini lemon pies. I used Recipe #61278 as suggested by RaeMay and it was perfect! These were simple, elegant and got rave reviews!

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YAAAAAAAM!!!! those lemon cookie tarts are delicious wit a cup of tea ... people kept asking about the recipe :D

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Mine looked no way as pretty as the photo...but I'm sure that they tasted just as good! Thanks for this lovely recipe!

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top notch!!!! only complaint is that I think a tablespoon is too big. turned out so well, instruction clear, really a 5 star recipe, thank you as a hint for young players, I used an oyster shucker to make my "holes" and it was perfect!!!!

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whip cream on top

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This is a cute recipe and easy to make. I did remove the cookies from the pan as if it was a cake and that did wonderfully. I did find where I live I had to cook them a bit long, who knows why.. or maybe it is time for a new oven.. Yeah.. been wanting on.. LOL Thanks for sharing the recipe!!!

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Holy smokes - these were soooooo yummy. I used lemon curd filling. The crust of the tarts end up tasting like a nice shortbread. Then you can fill them with your choice of fillings. I prefer the lemon curd and didn't need any of the sweetened condensed milk. I love that these are individually sized and no fork required. Thanks for a great little recipe!

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Loved these. Made them for my daughter's wedding reception and they were a hit. They add a great look to a dessert table. Easy and fun to make. Thanks for a fun recipe.

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Loved them! While they were not hard to make I couldn't get mine cooked through without them being quite a deep golden colour, but none of the recipients minded because the taste was lovely. I used lemon curd for the filling and it went well with the cookie/tart. Amazingly, despite my deeper golden colour a few of mine were slightly undercooked and a little doughy at the bottom so not all of the batch were presentable to our visitors, but the ones that turned out were very popular. My mixture seems very soft indeed even after refridgeration. I followed the recipe to the letter and didn't use the condensed milk becuase the filling was fine on it's own so it wasn't necessary. Please see my rating system: 4 stars for lovely taste, I just need to sort out the cooking times to get them perfect. Thanks!

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I made these with lemon filling and they were delicious! They look like they would be difficult to make, but they really are not. I can't wait to try them with other fillings as well! Thanks for sharing!

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You've definitely got a winner here! These tarts are so easy to make and taste like a soft sugar cookie. I filled the tarts with a cream cheese and sugar and vanilla mixture and topped with sliced strawberry. There are endless possibilities for this lovely dessert. I will definitely make these again and again. Thanks for sharing this simple and tasty treat! ~V

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Delicious and easy to make. Very pretty too. I froze half of the unfilled tarts to use later and they were just as good as the day I made them. I used the Bailey's Chocolate Mousse filling and Lemon pie filling. Both were good. I preferred the lemon, others preferred the chocolate. Next batch, I am going to experiment with a cannolli filling, which I think would enhance the slight almond taste in the tarts.

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OOOOOOO. YUMMMMY! These are sooo good filled with tangy lemon curd! The cookie tart reminds me of a sugar cookie. These were easy to make but I made mine a little bigger to fill my 24 mini muffin tins. They overflowed the top and ended up looking like flowers...which gives me ideas...I baked mine extra as well due to their size. These were also wonderful with raspberries pressed into the lemon curd and with whipped cream. These are a keeper and a new favorite! Thank you so much for this recipe calee!

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