Lemon Cookie Tarts Food

LEMON COOKIE TARTS

Steps:

• In large bowl, beat butter, 1/2 cup granulated sugar, the vanilla and 1 egg with electric mixer on medium speed, or mix with spoon. Stir in 2 cups flour and the salt. Cover; refrigerate about 1 hour or until firm.
• Meanwhile, in small bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed, or mix with wire whisk. Cover; refrigerate.
• Heat oven to 350°F. Spray 48 mini muffin cups, 1 3/4 x1 inch, 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. Spoon slightly less than 1 tablespoon filling into each cup.
• Bake 18 to 20 minutes or until centers are puffed and edges are light brown. Cool in pan 30 minutes. With tip of knife, lift tarts from muffin cups to wire rack; cool completely. Just before serving, sprinkle tarts with powdered sugar.

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LEMON COOKIE TARTS

Steps:

• In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
• Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
• Chill 15 minutes wrapped in plastic wrap.
• Spray mini muffin tins with Pam.
• Measure 1 Tbsp of dough.
• Roll into ball place one in each hole of mini tart pan.
• Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
• Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
• Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
• Bake 2-3 minutes longer or until edges of shells are firm and golden.
• Let cool in the pan for 5 minutes.
• Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
• Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
• For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
• Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

PILLSBURY LEMON TARTS

Steps:

• Heat oven to 350°F
• Lightly grease 24 small tart pans or miniature muffin cups.
• Remove cookie dough from wrapper.
• Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
• Place tart pans on cookie sheet.
• Bake at 350°F for 7 to 9 minutes or until light golden brown.
• Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
• Grate peel from lemon (about 4 to 5 teaspoons); set aside.
• Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
• Stir in sugar and butter.
• Heat over medium heat until butter is melted.
• Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
• Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
• To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.

LEMON TART

Steps:

• Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.
• While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
• Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
• Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.
• Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

MINI LEMON COOKIE TARTS

Steps:

• Beat the butter, granulated sugar, vanilla extract and egg in a large bowl on medium speed until combined. Stir in the flour and salt, then cover and refrigerate until firm, about 1 hour.
• Prepare the lemon filling by beating all of the ingredients together until will mixed. Cover and refrigerate.
• Preheat the oven to 350F Spray 48 miniature muffin cups 1 3/4 x 1 inch, with cooking spray.
• Shape the dough into 48 one-inch balls then place in the muffin cup. Press dough into the bottom and up the sides of the cups. Spoon slightly less than 1 tablespoon of the lemon filling into each cup.
• Bake 18 to 20 minutes or until centers are puffed and the edges are light brown. Cool in the pan for 5 minutes. With the tip of a knife, lift the tarts from the muffin tins to a cooling rack. Cool completely, then dust with the icing sugar just before serving.