Mini Lemon Tarts Recipe

Mix flour butter and salt together in the bowl of an electric stand mixer or with a pastry blender until dough becomes crumbly. Add ice water 2 tablespoons at a time until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.

Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan pressing down the sides to fit.

Combine egg yolks sugar lemon juice butter and lemon zest in a heavy non-aluminum saucepan. Cook over medium-low heat stirring constantly until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool 15 to 20 minutes. Pour filling into the dough cups.

Bake in the preheated oven until filling is set 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.