TINY LEMON GEM TARTS
As a spin on lemon bars, prepare tiny tarts bursting with refreshing citrus flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
- Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
- Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
- Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
- Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
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Abdul Qudoos
qabdul@gmail.comI give these tarts a big thumbs down.
Vilma Rowe
rowe_vilma52@gmail.comThese tarts are the worst thing I have ever eaten.
Risad Islam
r@hotmail.comI would not recommend this recipe to anyone.
Absar Aziz
aziz_absar88@hotmail.comThese tarts are a waste of time and ingredients.
Zohaib Chohan
zohaib-c@hotmail.comI would not make these tarts again.
Mirkhan liskani
liskani.m36@gmail.comOverall, I thought these tarts were just okay.
Wayne Verte
v_wayne@hotmail.frI had some trouble getting the crust to stay together.
Tahmina Mim
t_m66@hotmail.co.ukThe lemon filling is a bit too tart for my taste, but I still enjoyed the tarts.
Mr Maizy
mr.m@hotmail.frThese tarts are perfect for a special occasion.
Atuwff 2022
atuwff_221@gmail.comI would highly recommend these tarts to anyone who loves lemon desserts.
Sanat Gotame
sanat.gotame@yahoo.comThese tarts are a bit time-consuming to make, but they are definitely worth the effort.
Tariq Malik
malik.t87@yahoo.comI substituted almond flour for the all-purpose flour and they turned out great!
Gift Otim
giftotim57@hotmail.co.ukThe crust is flaky and buttery, and the lemon filling is smooth and creamy.
Paul Ononuju
op57@hotmail.comThese tarts are the perfect balance of sweet and tart.
Munshid Hamza Assomaliy منشد حمزة الصومالي
h-munshid@hotmail.comI love that this recipe uses fresh lemons. It really makes a difference in the flavor of the tarts.
Laryssa
laryssa90@hotmail.comThe recipe was easy to follow and the tarts turned out perfectly.
MD dukhu Moa
d_md30@yahoo.comI made these tarts for a party and they were a huge hit! Everyone raved about how delicious they were.
Jordan Foy
jfoy14@gmail.comThese lemon tarts are absolutely divine! The combination of the sweet and tangy lemon filling with the buttery crust is simply irresistible.