Mini lemon tarts are the perfect dessert for anyone who loves the bright, zesty flavor of lemons packed into a sweet, bite-sized treat. These tarts combine the tanginess of fresh lemon juice with ...

Cut out eight circles of pastry a little larger than the tart tins and press each pastry circle into the bottom and sides of each tin, trimming the edges. Chill in the fridge for 30 minutes.

MINI LEMON TARTS INGREDIENTS Dough 500 mL (2 cups) flour 125 mL (1⁄2 cup) icing sugar 250 mL (1 cup) softened butter or margarine Filling 3 eggs 125 mL (1⁄2 cup) almond milk Juice of 2 lemons 125 mL ...

Add in the lemon juice and zest and whisk to combine. Stir in the melted butter until smooth. Microwave on high, stopping to stir ever minute, for 5 to 6 minutes, until thickened.

Pour the filling into the warm tart shell and bake on baking sheet on the middle rack until set, about 25 minutes. Cool in pan on a wire rack until room temperature, at least 1 hour.

Beat in the lemon curd. Fold in the whipped topping. Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.

She posted the mini-video on Instagram with the caption, “These sunny tartlets are filled with zesty lemon curd and topped with meringue. Watch @marthastewart48.

Meanwhile mix together the lemon juice and zest, eggs, cream and sugar. Pour into the tart shells (there may be a little left over) and bake for 20 minutes or so until just set, with a slight ...

1 (1.9-ounce) package mini phyllo shells 1/2 cup lemon pie filling or lemon curd 15 fresh raspberries Additional fresh thyme leaves for garnish In a small bowl, combine jam and thyme leaves.