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Sugar Cookie Lemon Tarts

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SUGAR COOKIE LEMON TARTS

I made these for my daughters teacher for teacher appreciation week.

Supplies Needed:

Butter
Sugar
3 eggs
3 egg yolks
flour
salt
baking powder
whipping cream
1 large lemon
powdered sugar (optional)
Mixer
Parchment paper
Mini muffin tin
Cooking spray

INSTRUCTIONS:

 

Mix 8 tablespoons of butter and 1/2 cup of sugar in the mixer.  Add in 1 egg until fully mixed.  Add 1/4 teaspoon of baking powder, 1 1/2 cups of flour, and a pinch of salt.  Mix until there are no clumps of flour left.  Wrap the dough in parchment (or wax) paper and put in freezer for 15 – 20 minutes.
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Preheat the oven to 350 degrees.  Grease the mini muffin pan with cooking spray.
In a medium sized bowl, whisk together 2 eggs, 3 egg yolks, 1/4 cup whipping cream, juice from the lemon, and 1/4 cup sugar until smooth.  This is going to be your lemon filling.
By this time, the dough should be ready.  Make little balls and put them into each slot in the muffin pan.
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I used a tool from pampered chef to make them into cups, but you can use your thumb or fingers.
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If you are using the same tool as me, I lightly coated it in flour before each time so it would not get stuck to the dough.  Make sure the dough is even on all sides.
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When they are all done, carefully fill them with the lemon filling, just about to the top of the cookie crust.
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Bake for about 10 to 12 minutes or until the crust begins to turn golden.  Let them cool completely.  Refrigerate before serving, serve chilled.

Optional topping:
Just sprinkle with powdered sugar before serving.
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