Shelley Koster
Bartlesville & Grand Lake Realtor
This Recipe Friday we are going with an easy, light, and delicious dessert that we know you will love, Lemon Tarts. These little guys are amazing for upcoming graduation parties, family reunions, or Memorial Day picnics. They are quick and require no more than three ingredients: Sugar Cookie dough, Lemon Curd, and fresh fruit topping.
The first thing you are going to want to do is preheat the oven to 350ºF and spray a mini muffin pan with cooking spray that has flour in it. If you don’t have a mini muffin pan we found that a full size pan works just as well, but your tarts will come out a lot bigger. Next, if you’re using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same. Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help. Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.
It is that simple! We want to send a shout out to our friends at crazyforcrust.com and their posting of this AWESOME recipe. Also, below we have a recipe card for quick reference and all the ingredients and directions listed out for your as well. Let us know how you enjoyed the tarts by commenting below or on our Facebook page!
Ingredients:
- 1 package (16 ounces) sugar cookie dough
- 1 jar (about 8 – 10 ounces) lemon curd
- Fresh fruit for topping, optional
Directions:
- Preheat oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it.
- If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same.
- Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help.
- Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.
