Mini Lemon Tart Recipe. Cream butter and sugar together in the bowl of a stand mixer (or with a hand mixer). Web 6 large egg yolks.
MINI LEMON CURD TARTS What Sarah Bakes
1 cup (198g) granulated sugar. Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. 1/2 cup (113g) lemon juice, (the juice of about 2 large lemons) 1 tablespoon (14g) lemon zest (grated rind) or 1/8 teaspoon lemon oil. Preheat the oven to 350 degrees f (175 degrees c). Web these lemon curd tartlets are a delicious and fancy little dessert to serve at a party or for afternoon tea. ½ cup fresh lemon juice. 6 tablespoons unsalted butter, cut into pieces. 1 ½ tablespoons grated lemon zest. Then, mix in the flour and salt. Web first, make the crusts.
1/2 cup (113g) lemon juice, (the juice of about 2 large lemons) 1 tablespoon (14g) lemon zest (grated rind) or 1/8 teaspoon lemon oil. Web first, make the crusts. Then, mix in the flour and salt. 6 tablespoons unsalted butter, cut into pieces. 1 cup (198g) granulated sugar. Web these lemon curd tartlets are a delicious and fancy little dessert to serve at a party or for afternoon tea. Cream butter and sugar together in the bowl of a stand mixer (or with a hand mixer). Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Preheat the oven to 350 degrees f (175 degrees c). Buttery, crunchy and oh so tangy, these mini lemon tarts combine a homemade shortcrust. ½ cup fresh lemon juice.
