Mini Lemon Flower Tarts
You've probably seen these Mini Lemon Flower Tarts all over social media. I jazz them up by adding colorful twists to my homemade cookie dough. Those springtime colors give these treats an extra pop! They're not just adorable—they're delicious, all thanks to that sweet, tangy lemon curd filling paired with the sugar cookie. Plus, they're super easy to make!
Servings 15 tarts
Calories 242kcal
Equipment
- 1 mini muffin tin
- 1 Pastry Bag You can use a large Ziploc plastic bag and cut the corner tip with ¼ inch opening.
Ingredients
Lemon Curd
- 1 cup unsalted butter Use cold butter
- 1 cup granulated sugar
- 3 eggs room temperature
- ¼ cup lemon juice
- lemon zest from 2 lemons
Sugar Cookie
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg large
- 2½ cups flour
- 1½ tsp vanilla extract
- ½ tsp salt
Instructions
Lemon Curd
- Get all your ingredients ready.
- Thoroughly whisk eggs in a bowl.
- Add whisked eggs, sugar, lemon juice, and zest to a medium-sized saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking.
- Turn on the burner to the lowest heat setting. Next, place water in the bottom of a double boiler.
- Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil the curd, or it will split, and you'll have scrambled egg bits.Stir with a spatula for 20 minutes.
- After 20 minutes, increase the heat to a low-medium flame. Stir constantly. In the last five minutes, the curd will go from liquid yellow to an opaque and creamy color and thicken up quite nicely.
- Once it thickens, remove it from the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but is an aesthetic choice.
- This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last 1-2 weeks in the refrigerator.
Sugar Cookies
- Preheat Oven to 350°
- Cream the butter and sugar together until light and fluffy. This takes about one minute at low speed.
- Add egg and vanilla extract and mix well.
- Mix flour and salt in a separate bowl.
- With your mixer on the lowest speed, slowly add flour mixture to the butter. Mix for 30 seconds until the dough is thoroughly incorporated.
- Divide dough into parts for coloring. Add food dye to each batch. Place each between two pieces of parchment paper.
- Roll out each set of dough. I rolled mine out to a 6 mm thickness, but it is whatever thickness you prefer.
- Transport each cookie dough to the mini muffin pan.
- Gently place flower-shaped cookie dough into the muffin tin. I moved each petal gently and pushed them down into the muffin space. Once the cookie dough is at the bottom of the tin, gently pat down the edges of the flower petals onto the top of the muffin tin.
- Bake for 8-10 minutes. Make sure to watch so that the edges don't burn.
- Allow the cookies to cool thoroughly before gently pulling them out of the muffin tin. They will tend to break, so be careful when pulling them out.
Assembling Lemon Tarts
- Fill a pastry bag with lemon curd, ensuring the opening is about ¼ inch wide. Alternatively, you can use a plastic baggie, cutting an ¼ inch hole at one corner for piping the lemon curd.
- Pipe the lemon curd in the middle of the tart. Fill the tart to your desired level.
- Serve the lemon tarts immediately. The lemon curd will make the cookies soggy, so prepare them before serving.
Nutrition
Serving: 1tart | Calories: 242kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 84mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg