Lemon Cookie Tarts Recipes

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LEMON TART

Steps:

• In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

LEMON COOKIE TARTS

Steps:

• 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.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

LEMON BAR COOKIE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Spray a mini muffin tin with nonstick cooking spray.
• In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
• In a large mixing bowl, cream together butter and sugar until fluffy.
• Beat in egg and vanilla.
• Gradually beat in dry ingredients until combined.
• Roll into 1" sized balls and place in muffin tin.
• Bake for 8-10 minutes or until golden brown.
• Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
• To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
• Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
• Add lemon juice and mix until combined, there will still be some lumps.
• Pour filling mixture into a saucepan over medium heat.
• Whisk constantly for 5 minutes, or until smooth and thickened.
• Remove lemon curd from heat and let cool for 2-3 minutes.
• Carefully spoon a teaspoon of lemon curd into each cookie cup.
• Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
• Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.