The Easiest Lemon Tarts
Two ingredient Lemon Tarts are both refreshing and delicious! Feel free to top them with powdered sugar, as shown, meringue, or even fresh whipped cream.
- 1 pkg 24 cookie count refrigerated sugar cookie dough, at room temperature
- 1 jar lemon curd or use your own homemade version, you effortless person, you
- Powdered sugar for dusting (optional but recommended)
Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside.
Using your fingers, gently flatten each ball of dough and press it into each muffin cavity, going up the sides of the cavity to create a small bowl of dough. Repeat with remaining dough and bake for approx. 10-12 minutes or until the edges are light brown.
Allow the sugar cookie cups to cool in the pan for about 10-15 minutes. While they cool, very gently press your thumb or the handle of a wooden spoon into the center of each cookie cup to create a well; this will be filled with the curd. Once the cups have cooled some, use a knife to run along the edges of the cups to gently lift them out of the pan. Allow the cups to cool on a wire rack completely.
Once cups are cooled, fill with about a teaspoon of lemon curd. Top with a dusting of powdered sugar if you'd like. Serve immediately.