Sunny Spring Lemon Tarts

1. 1

   For tart shells: In a stand mixer or working with a pastry cutter or two forks mix butter, flour and salt until dough becomes crumbly.

2. 2

   Add water 2 tablespoons at a time until consistency is smooth, Wrap dough in plastic wrap and chill for 30 minutes.

3. 3

   Roll out dough on cutting board and cut out circles to fit the size muffin or cupcake pan you are using.

4. 4

   Place into greased cupcake or muffin pan, pressing sides of to fit (I use a mini muffin pan and these make wonderful mini dessert).

5. 5

   Preheat oven to 400F Combine all filling ingredients in a heavy, non-aluminum saucepan, Cook over medium-low heat, stirring constantly until butter is melted and mixture thickens slightly.

6. 6

   Do not allow to boil.

7. 7

   Remove from heat, transfer to a bowl and cool.

8. 8

   Pour filling into dough cups and back 15 to 18 minutes.

9. 9

   Let cool, than top with whipped topping.

10. 10

    Refrigerate any leftover.

11. 11

    size or 12-14 mini tarts.

12. 12

    Serve with a drop of whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.