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Lemon Tarts

lemon tarts Dessert
Lemon Tarts
  • Prep 35 min
  • Total 3 hr 25 min
  • Ingredients 9
  • Servings 24

These bite-size cookie lemon tarts are filled with a delicious lemon filling and perfect for a spring brunch or bridal shower dessert. Make them extra special by topping with your choice of fresh fruit or whipped topping before serving. Best of all, Pillsbury™ Ready to Bake! Sugar Cookie Dough does all the heavy lifting for these impressive mini lemon tarts, so you can whip them up in no time at all. Learn how to make Lemon Tarts for any occasion with these handy step-by-step photos.

Updated February 10, 2021
Pillsbury™ Cookie Dough
Make with
Pillsbury™ Cookie Dough

Ingredients

  • 3/4
    cup sugar
  • 2
    tablespoons cornstarch
  • 3/4
    cup water
  • 1
    teaspoon lemon zest
  • 3
    tablespoons fresh lemon juice
  • 2
    egg yolks
  • 1 1/2
    tablespoons butter, cut into pieces
  • 1
    package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated Sugar Cookie Dough (24 cookies)
  • Fresh raspberries, blueberries, sliced strawberries or whipped topping, as desired

Steps

  • 1
    In 1 1/2- or 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
  • 2
    In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook about 1 minute longer, stirring constantly. Remove from heat; stir in butter. Transfer to small bowl; cover and refrigerate at least 2 hours until cool.
  • 3
    Heat oven to 350°F. Grease 24 mini muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup.
  • 4
    Bake 16 to 20 minutes or until golden brown. Carefully press end of wooden spoon into center of each cookie cup to make 1-inch wide indentation. Cool completely in pan, about 30 minutes. Carefully remove cookie cups from pan by twisting gently to loosen.
  • 5
    Remove lemon filling from refrigerator; stir well. Spoon about 2 1/2 teaspoons into each cookie cup. Garnish with fresh fruit or whipped topping before serving. Store covered in refrigerator.

  • For best results, use shortening to grease the mini muffin cups.
  • The lemon filling will set up more as it cools, so be sure to stir well before filling your cookie cups. If you prefer to serve later, return to refrigerator and cover. The lemon tart filling will continue to set up inside the cookie cups until ready to serve.
  • Serve these easy lemon tarts with a variety of different toppings for a great presentation, and remember to garnish just before serving for best results!

Nutrition Facts

Serving Size: 1 Tart
Calories
120
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
55mg
2%
Potassium
0mg
0%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
13g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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