Lemon Cookie Tarts

February 11, 2015

I have this crazy obsession with lemon, and I’m glad the internet exists to tell me I’m not alone.  My policy is usually the tarter the better. It’s just so refreshing and a little goes a long way. My favorite ways to eat lemon include: lemon cream sauces on pasta, lemon bars, a whole lemon squeezed into a glass of hot water (with the mangled lemon floating in the water for even extra tang), and sometimes even just taking a bite like they’re an orange.

Lemon Cookie Tarts @hiddenfruitnveg

Side note: I don’t even like biting oranges as if they’re oranges.  The only time I’ll eat something even close to an orange in it’s whole state are cuties (not oranges!) and the pre-sliced chunks they give you at sushi restaurants after your meal. And the latter I really only eat out of obligation. Nothing against the flavor of oranges, I just don’t like biting the slimy, fibrous bits. But on a lemon? Worth it.

Lemon Cookie Tarts @hiddenfruitnveg

When I saw these lemon tarts on The Domestic Rebel, I couldn’t resist. A simple, easy cookie vehicle for getting lemon curd right into my mouth? SOLD! Beats my previous method of a spoon, that’s for sure. Rather than using a sugar cookie base like Hayley, I learned further into the lemon and used lemon cookies as the base. Be still my lemon-loving heart. For a little variety, I also spooned a some raspberry jam into a few of the cookie bases for a pink-lemonade type flavor. If you have a gentler hand or a greater flare for art than I do, you can avoid exposing some of the jam so it’s a little surprise inside. Me? I’m too messy for that. And I needed these in my mouth ASAP.

Lemon Cookie Tarts
Prep time: 
Cook time: 
Total time: 

Serves: 12 tarts

  • 2 tbsp coconut oil or butter, melted and cooled
  • ½ c sugar (or your favorite granular sweetener)
  • 1 tsp vanilla extract
  • 1 lemon (juiced and zested)
  • 1½ c whole wheat pastry flour or white whole wheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 tbsp milk (I used unsweetened almond milk)
  • 1½ c lemon curd (store bought or a homemade one that meets your dietary preferences, like this honey sweetened recipe)
  • Optional: raspberry jam

  1. Preheat your oven to 350 degrees F. Spritz a 12 well muffin tin with nonstick spray.
  2. Combine the butter/oil, sugar, vanilla, lemon juice, and lemon extract. Add the flour, baking soda, salt, and milk. Stir until just combined (adding the milk with the flour helps prevent creating buttermilk/curding the milk).
  3. Press 1/12 of the cookie dough into each well, pressing up the sides a little.
  4. Bake for 9 minutes. Remove from the oven and, using the handle of a wooden spoon, press down the center of the cookie cups to create wells.
  5. Return to the oven for another 3 – 5 minutes (3 for softer, 5 for crunchier).
  6. Cool slightly and pop the cookie cups out of the pan to cool the rest of the way on a wire rack.
  7. Fill the wells with lemon curd. If desired, add a little jam in the bottom of the well before topping with lemon curd. You can also sprinkle with a little powdered sugar to make them extra cute.
  8. Leftovers can be stored in the fridge. If fridge space is tight, the cookie cups can be stored at room temp — simply keep the lemon curd in the fridge and only fill the cookies you plan on eating soon.

Inspired by The Domestic Rebel’s Easiest Lemon Tarts.
For an egg free/dairy free/vegan recipe, make sure the lemon curd you use fits your dietary restrictions.

Nutrition Information
Serving size: 1 tart Calories: 190 Fat: 3 Carbohydrates: 39 Fiber: 2 Protein: 2



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    Annie @ Natural Sweet Recipes Feb 14, 2015

    OMG I might have to make these right now! I am sooo with you on lemons. Love them and love that they go so well with both sweet and savory foods. But these cookie tarts look like the best way to eat them!! They look better than lemon bars. I can’t wait to try these!

    Sarah @ Making Thyme for Health Feb 13, 2015

    I love lemon too so these look amazing to me! Although I would never take a bite out of a lemon. Just thinking about it gives me chills. But when a baby does it, it’s hilarious!! haha

    Joanne Feb 13, 2015

    I thought I LOVED lemons, but I’m pretty sure you take that to a whole new extreme 😛 In a good way!! These little cookie tarts are so cute! They wouldn’t stand a chance around my lemon appetite, though.

    Erin @ The Speckled Palate Feb 11, 2015

    Oh man. I’m glad the internet exists so we can all celebrate the wonderfulness of lemons… even if I disagree with you about oranges. 😉 These tarts look divine!

    Joanna @Makingmine Feb 11, 2015

    I’m totally weird about citrus texture too. These sound awesome – I think my dad would LOVE these! Maybe I’ll pull out the “best daughter card” and make them the next time he’s in town 🙂