Easy Lemon Tarts

3 ingredient Lemon Tarts

Literally these tarts have 2 ingredients, 3 if you include the fruit. (I seem to be on a 2 ingredient kick the last few days. First, waffles then dip. Go figure!)

The tart shell is made from sugar cookie dough. I used the Pillsbury break-n-bake sugar cookie dough, the kind that comes in a rectangular package. It made it super easy to just break off a square, roll it into a ball, and press it into my mini muffin pan. You can also use a roll of sugar cookie dough and scoop 1 tablespoon sized balls of dough instead.

Now, if you don’t have any sugar cookie dough in your refrigerator and you want these Lemon Tarts RIGHT NOW (which I understand) you can totally make the tarts from scratch. I suggest using a sugar cookie recipe and scooping 1 tablespoon sized balls of dough. (You’ll probably end up with more than 24 tarts, so get more lemon curd or just make cookies with any leftovers.)

I used the prepared cookie dough because, as I mentioned last week, I’m super lazy. No mixing, no clean up. That’s my kind of recipe.

How to make Lemon Tarts from cookies

The second ingredient in these tarts is the lemon, obviously.

The best way to use up lemons, In my opinion? Make lemon curd. I can eat that stuff with a spoon, no joke.

Once the tart shells are baked and cooled, you scoop a healthy scoop of lemon curd into the center. You can use a jarred lemon curd (most grocery stores have it with the jams and jellies) or you can make your own. I used a lime curd recipe and substituted lemon zest and lemon juice. It works perfectly.

The third ingredient (I know, I’m asking a lot…three ingredients…jeesh) is fruit. Top each tart with a raspberry, blueberry, blackberry, or a cut strawberry. This is optional but adds some pretty color. If you’re serving these at a party they’ll practically jump off the plate. If you’re not into fruit, you can sprinkle them with some powdered sugar instead. Or just do what I did…

Top some with your favorite berries, and wah-lah there you have it Easy Lemon Tarts! 

Instructions

• 1. Preheat the oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it.

  
  

• 2. If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same. (Same goes if you’re using scratch cookie dough.)

  
  

• 3. Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help.

  
  

• 4. Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.