Mini Lemon Cookie Tarts Recipe

Name: Mini Lemon Cookie Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DOUGH; 1 cup butter or 1 cup margarine, softened; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 large egg, room temperature; 2 cups all-purpose flour; icing sugar, for decorating; LEMON FILLING; 3 large eggs, room temperature; 1 1/4 cups granulated sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 2 teaspoons lemon rind; 2 tablespoons lemon juice

Servings: persons

DOUGH
1 cup butter or 1 cup margarine, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
icing sugar, for decorating
LEMON FILLING
3 large eggs, room temperature
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons lemon rind
2 tablespoons lemon juice

1
Beat the butter, granulated sugar, vanilla extract and egg in a large bowl on medium speed until combined. Stir in the flour and salt, then cover and refrigerate until firm, about 1 hour.
2
Prepare the lemon filling by beating all of the ingredients together until will mixed. Cover and refrigerate.
3
Preheat the oven to 350F Spray 48 miniature muffin cups 1 3/4 x 1 inch, with cooking spray.
4
Shape the dough into 48 one-inch balls then place in the muffin cup. Press dough into the bottom and up the sides of the cups. Spoon slightly less than 1 tablespoon of the lemon filling into each cup.
5
Bake 18 to 20 minutes or until centers are puffed and the edges are light brown. Cool in the pan for 5 minutes. With the tip of a knife, lift the tarts from the muffin tins to a cooling rack. Cool completely, then dust with the icing sugar just before serving.

1153

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: DOUGH, 1 cup butter or 1 cup margarine, softened, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, and more.

Yes, Mini Lemon Cookie Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Lemon Cookie Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions