Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- 2 large eggs
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Crust: In a bowl, mix 1 cup flour, softened butter, and powdered sugar until crumbly. Press mixture evenly into mini tart pans or muffin tins.
- Bake Crust: Bake for about 12–15 minutes until lightly golden.
- Make Lemon Filling: In another bowl, whisk eggs, granulated sugar, 2 tbsp flour, baking powder, salt, lemon zest, and lemon juice until smooth.
- Fill & Bake: Pour lemon mixture into the baked crusts. Return to oven and bake for 15–18 minutes until set.
- Cool Down: Let tarts cool completely in the pan before removing.
- Finish & Serve: Dust with powdered sugar and enjoy these tangy, bite-sized treats!
Would you like me to also make a no-bake version of these baby lemon tarts for an easier twist?