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Mini Lemon Flower Tarts

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Delightful gluten-free Mini Lemon Flower Tarts with a buttery crust and tangy lemon filling that evoke the taste of summer sunshine.

Ingredients

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  • 1 cup all-purpose flour (gluten-free)
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Whipped cream (for serving)
  • Fresh berries (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine flour, softened butter, powdered sugar, and salt in a bowl. Mix until crumbly.
  3. Press the mixture into the bottom and sides of mini tart pans.
  4. Bake for 10-12 minutes or until lightly golden.
  5. Whisk together lemon juice, lemon zest, granulated sugar, eggs, and vanilla in a bowl while the crusts are baking.
  6. Pour the lemon mixture into the baked tart shells.
  7. Bake for an additional 15-20 minutes until the filling is set.
  8. Let cool before removing from the pans.
  9. Serve with whipped cream and fresh berries on top.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid any hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/mini-lemon-flower-tarts-lemon-tarts/