Are you craving a delightful treat that's both elegant and easy to make? Look no further! These mini lemon tarts are the perfect answer. Bursting with bright, zesty lemon flavor and a buttery, melt-in-your-mouth crust, they're ideal for a sophisticated dessert, a delightful afternoon snack, or even a charming addition to your next dinner party. This recipe makes the perfect balance of homemade goodness and quick dinner ideas, without sacrificing flavor or elegance. Get ready to impress yourself and your loved ones with this simple, yet stunning, recipe!
Ingredients:
For the Pastry Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups fresh lemon juice (about 6-8 lemons)
- 1/4 cup lemon zest
- 4 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Instructions:
Making the Pastry Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing shrinkage during baking.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch cookie cutter or a small bowl to cut out circles. Press the dough circles into mini muffin tins. Prick the bottom of each crust with a fork to prevent bubbling. Bake for 12-15 minutes, or until lightly golden.
Making the Lemon Filling:
- Whisk dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add lemon juice and zest: Stir in the lemon juice and zest.
- Cook the mixture: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. This should take about 5-7 minutes.
- Temper the eggs: In a separate bowl, whisk the eggs lightly. Gradually whisk a small amount of the hot lemon mixture into the eggs to temper them, preventing them from scrambling.
- Combine and cook: Pour the tempered egg mixture into the saucepan with the remaining lemon mixture. Cook for 1-2 minutes more, whisking constantly, until the filling is smooth and thickened.
- Stir in butter: Remove from heat and stir in the butter until melted and incorporated.
Assembling and Finishing the Mini Lemon Tarts:
- Fill the crusts: Pour the lemon filling into the baked tart shells.
- Cool and chill: Let the tarts cool completely at room temperature before chilling in the refrigerator for at least 2 hours to allow the filling to set.
- Garnish and serve: Garnish with fresh raspberries, blueberries, or a dusting of powdered sugar before serving. Enjoy your delicious homemade mini lemon tarts!
Tips and Variations:
- For a richer flavor, use brown butter in the crust.
- Add a teaspoon of vanilla extract to the lemon filling for an extra touch of warmth.
- Substitute lime juice for lemon juice for a different citrus flavor profile.
- Make these tarts ahead of time! They taste even better the next day.
Nutritional Information (per tart, approximate):
- Calories: 150-200
- Fat: 10-15g
- Sugar: 15-20g
- Protein: 2-3g
These mini lemon tarts are a fantastic example of easy recipes that deliver impressive results. Perfect for satisfying your sweet tooth with a healthy dose of vitamin C, these delicious dishes are sure to become a favorite among friends and family. Enjoy the process of homemade cooking and the wonderful taste of these best recipes!