Sugar Cookie Lemon Tarts - Lady Behind The Curtain

Sugar Cookie Lemon Tarts - Lady Behind The Curtain

Just in time for Mother’s Day, The Ladies Tea or The Ladies Spring Brunch!  These sugar cookie lemon tarts have the crust of a sugar cookie and the filling of lemon curd.  The perfect combo!  The best part is they can be made ahead of time!  That makes this recipe the dessert of choice for any hostess! AND you use store bought cookie dough!  WooHoo!!!

For detailed pictures watch the slide show below.

Sugar Cookie Lemon Tarts

Preparation 10 minutes 2017-10-19T00:10:00+00:00 Cook Time 30 minutes 2017-10-19T00:30:00+00:00 Serves Makes 15 Cookie Cups     adjust servings

Make days in advance!


For the Crust

  • 1 package of pre made refrigerated Pillsbury sugar cookie dough

For the Filling

  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons finely shredded lemon peel
  • 1/2 cup FRESH lemon juice
  • 1/4 cup water
  • 2 tablespoons butter
  • 3 egg yolks, lightly beaten
  • additional lemon zest (optional)


    For the Crust:

    1. Preheat oven to 350 degrees.
    2. Heavily spray the rim and inside of each muffin cup with non stick cooking spray.
    3. Place each square into a mini muffin cup.
    4. Bake for 15 minutes.
    5. While the cookies are still HOT dip the end of a wooden spoon into sugar and carefully make a well in the cookie making sure a hole in the bottom of the dough is not created.
    6. Sprinkle with sugar.
    7. Bake for an additional 5 minutes.
    8. Cool completely in muffin pan.
    9. When cooled pop out of muffin cups.
    10. These can be frozen until the day of your event.

    For the Filling:

    1. In a medium saucepan stir together the sugar, cornstarch, lemon peel, lemon juice, water and the butter.
    2. Cook and stir over medium heat until thickened and bubbly.
    3. Gradually stir about half of the hot lemon mixture into the egg yolks while whisking. Return egg yolk mixture to the saucepan along with the remaining lemon mixture that was left in the pan. Bring to a gentle boil, reduce heat.
    4. Cook and stir for 2 minutes.
    5. Transfer to a small bowl.
    6. Cover surface with plastic wrap; chill until needed.
    7. Fill cookie cups with filling and top with lemon zest.

    Recipe Notes

    This is a LBC original!

    Sheryl's NEW signature 2


    Sugar Cookie Lemon Tarts — 39 Comments

    1. These look incredible! My mom and I are lemon fanatics so I know this would be PERFECT to make her for her birthday or Mother’s Day since they’re only four days apart. I love that you use easy sugar cookie dough for the cups but the curd is homemade. So sweet and simple. Love!

    2. This looks so YUM!! I would love for you to come link this up at our link party…

    3. These are AWESOME!!!! So simple, yet such a dainty look, consider it pinned!!! Saw you at 6 sisters Strut Your Stuff and guess what – I already follow you on Pinterest! You have a great blog here and great stuff!


    4. I found this through Tidy Mom’s Lovin’ It link. I absolutely adore this, and pinned it for reference. I think you just supplied the dessert for Mother’s Day at My House!

    5. These are beautiful! Thanks so much for posting at Scrumptious Sunday. Can’t wait to see what you post next week!

    6. Hi, I found your blog through Flamingo Toes and have to say I have been drooling on my screen ever since! These look delicious and so easy even I can make em! (wink)

      Thanks for sharing your recipe with us!

    7. Thank you for much for this recipe! Definitely doing these for my daughters birthday party this weekend. I wanted to do lemon squares but in an effort to remain sane and I willing to do some stuff SEMI-homemade……this will be perfect!

    8. Sounds delish, You just gave me ideas for Choc.chip ones madew/choc. filling,Little banana pudding cups, etc.We are awesome !!

    9. Can u tell me are these the mini muffin pans or regular size? Not sure by recipe. How many does recipe make if mini bite sized or if regular muffin standard size?

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