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Flower-shaped cookies with lemon centers are in a muffin tin, dusted with powdered sugar. Some tin compartments are empty, emphasizing the arrangement and presentation of the cookies.
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5 from 1 vote

Mini Flower Lemon Tarts

Golden, flaky pastry cups filled with the tangy, sweet burst of lemon curd, shaped into the cutest little daisies!
Prep Time7 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: Baking
Keyword: lemon dessert
Servings: 10
Author: Melissa Johnson
Cost: 10

Equipment

Ingredients

  • 1 14.1 oz Box Pillsbury Premade Refrigerated Pie Crust Box comes with 2 pie crusts
  • 1 12.7 oz Jar Bonne Maman Lemon Curd
  • 3 tbsp Powdered Sugar

Instructions

  • Preheat the oven to 375F.
  • On a cutting board, roll out dough.
    A wooden cutting board with a rolled pastry, a small bowl of yellow filling, an orange flower-shaped cookie cutter, and a metal sifter containing flour. A blue cloth and part of a plate are visible at the edge.
  • With a flower cookie cutter, cut out flower shapes.
    A hand uses a flower-shaped cookie cutter on rolled-out dough on a wooden board. Two flower shapes are already cut. A bowl of honey and a metal container are in the background.
  • To create flat mini pie crusts, grease a mini muffin pan. Press dough evenly into the bottom of every other muffin cup making sure it is flat on the bottom. Use a fork to pierce the dough on the bottom of the flowers base a few times.
    Flower-shaped pastry dough arranged in a muffin tin, ready to be baked. The tin sits on a wooden board, showing multiple dough flowers with empty centers.
  • Bake in the oven for 10-12 minutes or until the dough is slightly golden brown.
    Flower-shaped pastries in a muffin tin on a wooden surface. The pastries are golden-brown and perfectly formed, sitting in the muffin tins wells, creating a floral pattern.
  • Let baking shells cool completely before filling.
  • Add a heaping tablespoon of lemon curd into each pie crust.
    Flower-shaped pastry cups with a golden crust are filled with a shiny lemon filling, displayed in a muffin tin. The pastries resemble daisies, with five petals each, and sit against a wooden backdrop.
  • Freeze for 30 minutes or refrigerate for at least 1 hour, allowing the lemon curd to set. I left my lemon tarts in the mini baking pan while they set.
  • Remove from the cooler right before serving and sprinkle with powdered sugar (optional).
    Flower-shaped cookies with lemon centers are in a muffin tin, dusted with powdered sugar. Some tin compartments are empty, emphasizing the arrangement and presentation of the cookies.

Video