Mini-Lemon Tarts

I was getting a hankering for something sweet, what’s new, so I baked a batch of mini-lemon tarts with homegrown Meyer lemons from my friend Josh. It’s good to have a farmer friend! The fragrant sweetness of the Meyer lemons made these tarts extra tasty…like little bits of sunshine in a cup. Thanks Farmer Josh!

{photos by freutcake}

Mini-Meyer Lemon Tarts– adapted from this recipe
Makes 12 tarts

For the crust:

1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
1 cups flour
pinch of kosher salt

For the filling:

3 extra-large eggs at room temperature
1 1/2 cups granulated sugar
1 tablespoons grated lemon zest
1/3 cup freshly squeezed lemon juice (about 3 lemons)
1/2 cup flour
Confectioners’ sugar, for dusting

Directions:

Preheat the oven to 350 degrees F.

Spray a muffin tin with nonstick spray. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Divide the dough evenly between 12 muffin cups and press in bottom and partially up the sides. Chill.

Bake the crust for 10 to 12 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crusts leaving 1/8″ from the top and bake for 10-15 minutes, until the filling is set. Let cool to room temperature. Use a butter knife to cut around edges and help remove tarts. Dust with powdered sugar and enjoy!