How to Make Easy Lemon Tarts l Easy Lemon Tarts l Easy Easter Desserts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Take the store-bought pie crust out and let it sit at room temperature to soften.

Dust a sill pad or countertop with powdered sugar to prevent sticking.

Unroll the pie crust and cut out flower shapes using a cookie cutter.

Place the flower-shaped dough into a lightly sprayed muffin tin to create a ruffled edge.

Repeat with a mini muffin tin, ensuring the flowers are spaced apart and not touching.

Freeze the muffin tins with the dough for about 10 minutes.

Preheat the oven to 450°F (232°C).

Once frozen, place pie weights or beans on top of the dough to keep it flat during baking.

Bake the dough in the oven for 8-12 minutes until light golden brown.

Remove the baked crusts from the oven and let them cool.

Spoon about a teaspoon to a teaspoon and a half of lemon curd into each cup.

Top with a dollop of whipped topping.

Zest fresh lemon over the top for garnish.

Optionally, add lavender flowers for decoration.

Keep the tarts refrigerated prior to serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens