Mini Lemon Tarts

We were heading over to a friend’s house for dinner recently and I volunteered to bring dessert. The morning was hectic and I didn’t have a lot of time to make something so I grabbed some pre-made cookie dough, lemon curd, and fresh berries from the grocery store and made these cute and easy mini lemon tarts. I filled the cookie shells with the lemon curd and berries right before serving and they were a huge hit with everyone – kids and adults.

Preheat the oven to 350 degrees. Coat two mini muffin pans very well with cooking spray.

Break apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans.

Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges. Remove from the oven and allow to cool. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup.

Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. Allow them to cool completely on a wire rack.

When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Serve and enjoy.

Print Recipe

5 from 1 vote

Mini Lemon Tarts

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dessert

Servings: 24 mini tarts

Author: Pam - For the Love of Cooking

Ingredients

• 16 16 oz pre-made sugar cookie dough, pre-cut (package should make 24 cookies)
• Lemon curd
• Fresh raspberries and blueberries

Instructions

• Preheat the oven to 350 degrees. Coat two mini muffin pans very well with cooking spray.
• Break apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans.
• Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges. 
• Remove from the oven and allow to cool. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup.
• Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. Allow them to cool completely on a wire rack.
• When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Serve and enjoy.