MINIATURE

LEMON TARTS

BRIGHT AND FRESH FLAVOR

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WHY YOU'LL LOVE THEM

If your taste buds yearn for a dessert that strikes the perfect balance between tangy and sweet, brace yourself for these Mini Lemon Tarts!

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INGREDIENTS

All-purpose Flour Granulated Sugar Unsalted Butter Cold Water Eggs and Egg Yolks Lemon Juice and Zest Whipped Cream Lemon Zest

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Prepare the Crust

In a food processor, pulse the flour, sugar, and butter until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water, pulsing until the dough comes together. Add an additional tablespoon of water if needed. Press the dough into mini tart pans and refrigerate for 30 minutes.

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Bake the Crust

Preheat the oven to 375°F. Prick the bottom of each crust with a fork. Bake for 12-15 minutes or until lightly golden. Let cool.

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Make the Lemon Filling

Whisk together eggs, egg yolks, sugar, lemon juice, and lemon zest in a saucepan over medium heat. Stir in the melted butter. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Strain through a fine sieve.

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Serve

Garnish with whipped cream, lemon zest, and fresh berries if desired before serving.

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