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  • Writer's pictureAmelia Sides


A few months ago for a friends Christmas party I made Mini Lemon Tarts. I adapted a recipe I already had (no idea where I got it, sorry), using my favorite pie crust and the recipe’s tart filling. I used mini cupcake liners to make this, they turned out beautiful and were a hit at the party. Sadly they were devoured before I could get a picture.

For the Crust: 1/2 cup butter 1/2 cup sugar 1 large egg 1 cup all purpose flour 1/4 tsp baking powder

Heat the oven to 350 degrees F. I used cooking spray on the mini tart cups. In the large bowl of an electric mixer, cream the butter and the sugar on high speed. Lower to medium speed and add the egg. Combine the flour and baking powder, then gradually add to the butter mixture. Mix well until fully mixed. The dough will be very soft. With floured fingers, push the dough into the tart pan to form an even crust. I baked the tart cups for a few minutes till golden brown, then removed to cool.

For the filling: 3 1/2 oz butter at room temperature 7 oz sugar 1 orange 3 lemons 5 eggs

For the filling, mix the sugar with the butter, diced, the zest of one orange and 1 lemon until it looks smooth. Add the freshly squeezed juice of the three lemons, then the eggs lightly beaten. Mix until well incorporated, and then pour over the pre-baked crust. Bake at 375 degrees F for 30-40 minutes (for large tart), or about 5 minutes for small tarts. The top will be caramelized and bubbly but the filling will still be soft. Don’t worry, it will firm up once out of the oven. Let cool completely on a wire rack before refrigerating it. Serve cold, dusted with some confectioners sugar.

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