Mini Candied-Lemon Vanilla Tarts

This recipe has just the right amount of sweetness accompanied by a bite of citrus. The candied lemon isn't necessary, but if you are big into lemon, you won't want to skip it.

Mini Candied-Lemon Vanilla Tarts
Prep Time:
40 mins
Bake Time:
20 mins
Total Time:
40 mins
Servings:
8

Ingredients

  • 3 cup all-purpose flour

  • cup powdered sugar

  • 1 ⅓ cup cold butter, cut into 1-inch slices

  • 2 cup lemons

  • ½ cup sugar

  • 1 tablespoon all-purpose flour

  • 2 eggs

  • ¼ cup butter, melted

  • 1 tablespoon vanilla

  • 1 recipe Oven-Candied Lemon Slices (recipe below)

Oven-Candied Lemon Slices

  • 2 small lemons

  • ¼ cup sugar

Directions

  1. Preheat oven to 350 degrees F. For crust, in a food processor,* combine flour and powdered sugar. Cover and process until combined. Add butter. Cover and pulse with on/off turns until mixture forms fine crumbs. Dough will look dry. Press mixture onto the bottoms and the sides of six 6-inch pans. Line the crusts with a double thickness of foil. Bake 12 minutes. Carefully remove foil. Bake 8 to 12 minutes more or until edges are lightly browned and bottom looks dry. Cool on a wire rack.

  2. Meanwhile, finely shred 4 teaspoons peel from lemons. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons; set aside.

  3. In medium bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour into pastry shells. Place tart pans on a baking sheet.

  4. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool on a wire rack.

  5. To serve, remove from pans, and top tarts with Oven-Candied Lemon Slices. Makes 6 servings.

Oven-Candied Lemon Slices

  1. Line a 15x10x1-inch baking pan with parchment paper. Cut lemons crosswise into 1/8-to 1/4-inch-thick slices. Arrange in a single layer on pan. Sprinkle lemon slices with sugar. Bake in preheated 275 degree F oven 45 to 50 minutes or until lemons are almost dry and covered with sugary glaze. While still warm, loosen slices from paper to prevent sticking.

*TEST KITCHEN TIP:

If you do not wish to use a food processor, combine flour and powdered sugar in a medium bowl. Using a pastry blender, cut in butter until mixture starts to cling together. Pat mixture into pan and continue as directed above.