Stef’s Kitchen Creations ~ Lemon Tarts


If you love sweet fresh lemon flavor in your desserts give this Betty Crocker recipe a try! They are worth the time it takes to make them. They make 48 tarts and they freeze well. One medium fresh lemon will give you about 2-3 tablespoons of juice and 2-3 teaspoons grated lemon peel. To get the most juice the lemon should be at room temperature or you can microwave it for about 20 seconds or so to warm it up. Gently rolling it back and forth on the counter will also give you more juice.





1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 tsp vanilla
1 egg
2 cups flour
1/4 tsp salt


3 eggs
1 1/2 cups granulated sugar
3 tbsp flour
1/2 tsp baking powder
2 tsp grated lemon peel
2 tbsp lemon juice
1 tbsp icing sugar, if desired


In large bowl, beat butter, sugar, vanilla and egg on medium speed or mix with spoon. Stir in flour and salt. Cover and refrigerate about 1 hour or until firm. Meanwhile, in small bowl, beat all filling ingredients except icing sugar with mixer on medium speed or mix with wire whisk. Cover and refrigerate. Heat oven to 350. Spray 48 mini muffin cups with cooking spray. Shape dough into 48 one-inch balls. Place 1 ball in each muffin cup. Press dough into bottom and up side of cups. Remove filling from fridge and stir. Fill tarts with less than 1 tablespoon of filling or until tarts are about 3/4 full. Bake 18-20 minutes or until centers are puffed and edges are lightly brown. Cool in pan 30 minutes. With a tip of knife lift tarts to wire rack to cool completely. Before serving sprinkle tarts with icing sugar if desired.

TIP: My oven took 18 minutes.


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