TINY LEMON GEM TARTS

Tiny Lemon Gem Tarts image

As a spin on lemon bars, prepare tiny tarts bursting with refreshing citrus flavor.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 24

Number Of Ingredients 11

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Ingredients

1/2 cup butter or margarine, softened
3 tablespoons granulated sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1/4 teaspoons baking powder
1/8 teaspoon salt
2 eggs
2 tablespoons powdered sugar

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g