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Lemon Cookie Tarts

Whoa, it’s been awhile since I’ve posted anything! Well maybe this post will make up for it a bit, this is a recipe for lemon tarts that I was inspired to make after seeing something similar on Pinterest, unfortunately that exact recipe wasn’t working for me so I came up with these instead and I love how they turned out!! So yummy, they’d be perfect for a lighter summer dessert or for a tea party.


Lemon Cookie Tarts

Makes 30-ish.
Cookie Tart Shells

½ C. sugar
½ C. powdered sugar
½ C. butter, softened
½ C. vegetable oil
1 egg, lightly beaten
¼ tsp. almond extract
½ tsp baking soda
½ tsp. cream of tartar
2 C. flour

1. Beat sugars and butter till creamy.
2. Mix rest of ingredients into butter mixture until a smooth dough is formed. Wrap in plastic wrap and chill at least 2 hours.
3. Measure 1 Tbsp. of chilled dough and roll into a ball, place in a greased mini muffin tin and press down center lightly with your thumb. Repeat with rest of dough.
4. Bake at 350 F for 9 minutes. Remove pans from oven and, working quickly, use the back of a rounded 1Tbsp. (or ½ Tbsp. if 1 Tbsp. looks too big) gently press a shallow indentation in each shell.
5.Bake 2-3 minutes more or until edges of shells are firm and golden. Press centers down again if necessary.
6. Let cool in pan for 5 minutes. Remove to cooling rack.
7. Cool completely before filling with lemon curd. Can be frozen unfilled.

Creamy Lemon Curd

1 ½ C. sugar
½ C. butter, softened
pinch of salt
5 large egg yolks
½ C. lemon juice

1. Beat together the sugar, butter, and salt until fluffy. Add the yolks, one at a time, and beat until combined. Add the lemon juice slowly, beating well.
2. Pour the mixture into a stainless steel saucepan and cook over med. low heat until slightly thickened (it’ll set up completely once it’s been refrigerated so don’t worry if it seems soupy), about 20 minutes.
3. Remove from heat, pour into a glass container and cool. Refrigerate until ready to use, can keep up to a week in refrigerator.

Makes about 2 cups.
Great for any recipe calling for lemon curd, also good on scones and as cupcake filling.

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Mini peach cheesecakes (low sugar)

Note 1: Use 1 (15 oz) can of peach halves in light syrup for this recipe.
Note 2: Foil mini muffin liners work best for this recipe.


½ cup coarsely ground graham crackers
3 tablespoons butter
Mix and press into 23 lined mini muffin cups then place small (1-inch) pieces of cut peach on top of crust.


1 (8 oz) pkg cream cheese, softened
3 tablespoons light peach syrup
1 teaspoon vanilla
10 pkg artificial sweetener (I prefer Equal)
Pour over crust. Bake in a 350 degree oven for about 10 minutes. Allow to cool then place on a platter and refrigerate for an hour or two.


Puree the rest of the can of peaches (including syrup) with 7 pkgs of artificial sweetener, pour into a saucepan. Mix 1 tablespoon cornstarch with 3 tablespoons of cold water, cook over medium heat until thickened, stirring constantly.
Pour over cheesecakes and return them to the refrigerator for 2 hours.


Filed under Cooking/Baking, Recipes