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Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and lemon zest until combined and smooth. Arrange phyllo shells on a rimmed baking sheet. Fill each shell with the lemon filling, almost to the top.
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The standard Meyer lemon tree, asides from being available in a dwarf variety, is naturally small, measuring somewhere between 6-10 feet in height. So you can easily grow one of these trees in a container even without using a dwarf rootstock. The dwarf variety, on the other hand, grows to be 5-7 feet tall.
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In a large bowl combine the sweetened condensed milk, lemon juice, lemon zest, all-purpose flour, and salt. Whisk by hand until creamy and smooth. Place the phyllo shells on a parchment paper-lined 9x13-inch baking sheet. Spoon the lemon custard into the phyllo shells, filling almost to the very top. Try not to overfill.
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Cook, whisking occasionally, until thick. Remove from heat and strain the lemon curd through a sieve into a bowl. Add the lemon curd to the baked mini tart shells and bake in the center rack of your 350°F oven for 10 minutes. Allow to cool before serving and garnish with whipped cream, fresh berries, or as desired.
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Preheat oven to 300° F. Remove dough from refrigerator and press into mini tart pans. Place on a cookie sheet and bake for 10-15 minutes or until lightly golden. Remove from oven and let cool before removing tarts from pans. Fill each cooled tart crust with lemon curd. Top with berries or whipped cream (optional).
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Fill the shells with a spoonful of the lemon filling. Preheat oven to 375 degrees. For the meringue: In the bowl of a stand mixer fitted with the whip attachment, beat egg whites, cream of tartar and salt on medium-high speed until soft peaks form. Slowly add the sugar and continue to beat until stiff peaks form, 1-2 minutes.
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Combine the lemon zest and sugar in a food processor. Blend until the zest is very finely minced and blended into the sugar, about 30 seconds. Add the lemon juice, eggs, butter pieces, and salt. Blend again for an additional 30 seconds or until the mixture is well combined. The mixture will look curdled which is perfectly fine.
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Start by making the custard. In a large bowl combine together the condensed milk, lemon juice, lemon zest, flour and salt. Use a whisk to mix the ingredients until smooth and creamy. Next, use a scoop or tablespoon to fill each of the phyllo cups to about a half inch from the top.
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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.
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Prepare. Preheat oven to 350°F. Spray a 6×4-inch tartlet pan with cooking spray. Make the dough. Beat together the butter, sugar, and vanilla until combined with a hand mixer. Fold in the flour with a spoon until a crumbly dough forms. Bake the dough. Press the dough firmly all over the bottoms and sides of the pans.
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Add the flour and mix gently until the dough is cohesive. Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour. To make the filling: Whisk together the lemon juice, zest or oil, and the sugar. Whisk in the eggs, then the sour cream. To assemble: Roll the dough on a floured surface into a circle 1/8" thick.
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Add whisked eggs, sugar, lemon juice, and zest in a medium-sized saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking. Turn on the burner to the lowest heat setting.
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Instructions for the lemon filling: 1. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks. 2. When crusts come out of the oven, evenly pour the filling into the baked crusts using a small ladle, ¼ cup measure, or a spoon. All the filling will be used.
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These Mini Lemon Tarts are the perfect combination of sweet and tangy. The lemon curd filling is silky smooth and bursting with bright and zesty flavors. The buttery tart shell is the perfect complement to the tart filling! If you love mini desserts you will also love these easy recipes Mini Donuts, Mini Brownie Bites,.
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See the Lemon curd recipe post for stove-top instructions. In a microwave-proof bowl, whisk together the egg yolks, whole egg, sugar, and salt until well combined. Whisk in the fresh lemon juice and lemon zest. Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 3-4 minutes.
