Lemon Cookie Tarts

Recipe by Calee
READY IN: 42mins




  • 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.