Lemon Bar Tarts

I like lemon all year long, but in the spring, I really crave it. And since I don’t bake in the summer, I have to do all I can now, before the weather gets too warm.18These little tarts are adapted from a favorite of mine – Lemon Bars. But there is just one problem with Lemon Bars, and that is there isn’t enough of the crispy/chewy outer rows to satisfy me. So, why not make them so they all have that heavenly yumminess? Excuse me – just looking at these photos is killing me. I am trying to lose a little weight, so I can fit in a bathing suit through the door this summer. I have to have something lemon so I don’t dive into the cookie jar thisveryminute. Lemon yogurt – that should do the trick.27Thanks for your patience – I feel much better now.

Anyway, I decided that by using my mini-muffin pan, I could achieve that which I sought. A nice buttery, crunchy crust, some nice tart lemon curd gooeyness, all surrounded by a deliciously caramelized chewy outside. [quick! more yogurt!]

To start, remove the zest from a lemon. You are going to need 1 tablespoon for this recipe. You can dry or freeze the rest – I never waste lemon zest. Then cut the lemon in quarters and squeeze to extract the juice – I do this as the picture shows, into a strainer over a bowl, to catch the seeds. You will need at least an additional half of a lemon at least – you want 1/3 cup of juice. Set the juice and zest aside for now.

In a medium mixing bowl, cream together
1/2 cup softened butter
1/3 cup confectionery sugar
1/2 cup flaked, sweetened coconut
1 cup all purpose flour
a pinch of salt
and blend until completely incorporated.
37Knead briefly and shape dough into a circle. Cut into 24 equal pieces. I cut the circle into 3 pieces, then halve each piece, then halve each of those, then halve each of those. That will make 24. I hope – my math ain’t so good.47Roll each piece into a ball and place each one in a well greased min-muffin. Let me just take a moment to say that well-greased cannot be too strongly emphasized. Right up to the tippy top of each little muffinspace. Otherwise, you will prying them out of the tin with an ice pick, knife, snow shovel and a chain saw, praying the whole time that enough of them come out nicely so that you can get some good photos. At least, I have heard this can happen. Use the bottom of a pill bottle or some similarly shaped item to squish the dough into tart-shellish shapes. [you did grease that pan really well, right?]57Bake these for about 10 minutes at 350ยบ
In the meantime, beat together, for about 2 minutes
3 large eggs
1 & 1/3 cup granulated sugar
1/3 cup freshly squeezed lemon juice
1 tablespoon garted lemon zest
3 tablespoons all purpose flour
1/3 teaspoon salt65At the end of 10 minute, the crusts should look like this76Carefully ladle in the lemon mixture just to the top of each muffinspace. [it’s a new word I just made up. what else would call those?] and return to the oven for another 15 minutes, until they are nicely set and the edges are browned. [You are probably going to have a little filling left over – butter a ramekin, fill with the leftovers and bake alongside the tarts. Consume at your leisure with lots of whipped cream. Or make Larry do that, since you are watching what you eat. Watch a couple bites make their way to you. Yum.] 94 Cool for about 15 minutes and carefully removed from the pan. You will probably need to run a thin-bladed knife around the top edge, but you can leave the chain saw in the garage, because you greased the pan really well, right? Sprinkle tops with confectionery sugar when completely cool.103 Yup – just as I suspected. The darned things are irresistable.122

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16 Responses to Lemon Bar Tarts

  1. Charlane says:

    oh my!!! I so want those

  2. Kristina says:

    Wow. Those look incredible. I found your blog via a friend (Kami) who also reads my blog. It’s nice to discover that someone else in the southern tier is as enthusiastically fanatical about food as I am! I’ll be back.

  3. Pingback: Topics about Bar » Blog Archive » Lemon Bar Tarts

  4. ellyn says:

    So there will be some of those left right?!

  5. Cam says:

    Love lemon – Thumbs up!

  6. Laura says:


  7. Pearl says:

    oh my gosh – the coconut must add a nice touch!

  8. Donna says:

    My Goodness, they look fantastic. Love this idea. I have got to try them..

  9. (dabs at saliva collecting on edges of mouth)

  10. megan says:

    OMG! This is on the list. Wouldnt they be perfect for a tea party? Mothers Day? Right Now? Gotta get some yogurt! Oh, and Stumbled for sure.

  11. Stacey says:

    Wow.. these look so good! We always make little bars like this for holidays and I am definitely adding these to the list for Thanksgiving!

    Love your blog!

  12. Kitch says:

    Oh, wow! I gotta hit the kitchen and make these. Thanks for sharing!

  13. Pingback: Lemon Blueberry Swirl Sherbet – dlyn

  14. Nadine says:

    Hi Donalyn,
    I have tried to make these two times. The first time I made them, I used too much dough and not enough filling. The second time I made it, it came out great but I could not get the tarts out of the pan. I did grease the pans well. I used butter and I dusted it with flour. Do you have another recommendation of how to grease them well?
    They were delicious though!
    Thank you,

  15. Kendra says:

    i tried this and i bombed at it! they got stuck to the pan and it was a mess…good thing i only made a couple to try it out, and i also made the regular squares as a backup…maybe i need a better cupcake baking pan :)

  16. Tolu says:

    Haven’t made lemon tarts in years and lost the recipe I had modified. Luckily I started from yours so I’m back in the game! These have always been a favourite of mine and I’ll be happy to stuff my face with them again! So happy that I was able to find your recipe again! Thanks!

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