Homemade mini lemon tartlets (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 egg
02 -
2 ¾ cups of all-purpose flour
03 -
1 teaspoon baking soda
04 -
½ teaspoon baking powder
05 -
1 cup softened butter
06 -
1 ¼ cups sugar
07 -
1 teaspoon vanilla extract
→ Lemon Cream
08 -
6 tablespoons softened butter
09 -
1 cup sugar
10 -
2 egg yolks
11 -
2 whole eggs
12 -
⅔ cup fresh lemon juice
→ Toppings
13 -
Grated zest from 1 lemon
14 -
2 tablespoons powdered sugar
# Instructions:
01 -
Combine the flour, baking soda, and baking powder in a bowl. In another bowl, cream together the butter and sugar. Beat in the egg and mix in the vanilla. Slowly fold the dry mix into the wet mixture.
02 -
Roll dough into balls and place them in a mini-muffin tin. Bake until golden brown, press down the centers to make little wells, and allow them to cool completely.
03 -
Mix the butter and sugar until smooth, then blend in the eggs and lemon juice. Heat while constantly stirring until the mixture thickens.
04 -
Spoon the chilled lemon cream into the cookie wells. Store in the fridge, then garnish with lemon zest and lightly dust with powdered sugar.
# Notes:
01 -
Keep in the fridge for up to 3 days
02 -
Cookie bases can be baked in advance