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.

How to Make Mini Lemon Tarts

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.