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
[email protected]I give these tarts a big thumbs down.
Vilma Rowe
[email protected]These tarts are the worst thing I have ever eaten.
Risad Islam
[email protected]I would not recommend this recipe to anyone.
Absar Aziz
[email protected]These tarts are a waste of time and ingredients.
Zohaib Chohan
[email protected]I would not make these tarts again.
Mirkhan liskani
[email protected]Overall, I thought these tarts were just okay.
Wayne Verte
[email protected]I had some trouble getting the crust to stay together.
Tahmina Mim
[email protected]The lemon filling is a bit too tart for my taste, but I still enjoyed the tarts.
Mr Maizy
[email protected]These tarts are perfect for a special occasion.
Atuwff 2022
[email protected]I would highly recommend these tarts to anyone who loves lemon desserts.
Sanat Gotame
[email protected]These tarts are a bit time-consuming to make, but they are definitely worth the effort.
Tariq Malik
[email protected]I substituted almond flour for the all-purpose flour and they turned out great!
Gift Otim
[email protected]The crust is flaky and buttery, and the lemon filling is smooth and creamy.
Paul Ononuju
[email protected]These tarts are the perfect balance of sweet and tart.
Munshid Hamza Assomaliy منشد حمزة الصومالي
[email protected]I love that this recipe uses fresh lemons. It really makes a difference in the flavor of the tarts.
Laryssa
[email protected]The recipe was easy to follow and the tarts turned out perfectly.
MD dukhu Moa
[email protected]I made these tarts for a party and they were a huge hit! Everyone raved about how delicious they were.
Jordan Foy
[email protected]These lemon tarts are absolutely divine! The combination of the sweet and tangy lemon filling with the buttery crust is simply irresistible.