Sugar Cookie Lemon Tarts
Ingredients
For the crust:
For the lemon filling:
For topping
Instructions
For the crust:
- 8 Tablespoons (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 egg
- 1 and ½ cup (190g) all-purpose flour
- scant ¼ teaspoon baking powder
- pinch salt
For the lemon filling:
- 2 eggs
- 3 egg yolks
- ¼ cup whipping cream
- juice from 1 large lemon
- ¼ cup granulated sugar
For topping
- 4 Tablespoons powdered sugar, divided
- ½ cup whipping cream
Instructions
- To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
Full read at https://inquiringchef.com/sugar-cookie-lemon-tarts/