Karin Calloway

Food columnist for The Augusta Chronicle.

Lemon bar tartlets are perfect for parties

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I love lemon desserts and am a fan of luscious lemon bars with their shortbread crust and layer of tart lemon curd.

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Karin Calloway's Lemon Bar Turtlets.  TODD BENNETT/STAFF
TODD BENNETT/STAFF
Karin Calloway's Lemon Bar Turtlets.

This week I’m taking traditional lemon bars and turning them into tartlets that are great for graduation parties or bridal showers.

You can mix the crust in a bowl with a wooden spoon or electric hand mixer, but I like to use the food processor.

When the dough pulls away from the sides of the bowl of the food processor and forms a ball, it’s ready to roll into 1-inch balls and press into mini muffin tins.

The recipe makes slightly more than you’ll need for 24 mini tartlets.

You can sprinkle the tartlets with powdered sugar, but I like to give them a little tart lemon glaze, which you can whip up while the tartlets cool.

These lemony sweets are perfect for your next special event.

LEMON BAR TARTLETS

½ cup butter, softened, plus

1 tablespoon melted butter for the glaze

⅓ cup confectioners’ sugar, plus 1 cup for the glaze

1 cup of all-purpose flour, plus 2 tablespoons for filling

Pinch of salt

2 eggs, beaten

1 teaspoon lemon zest

¼ cup fresh lemon juice, plus 1 tablespoon more for the glaze

½ cup granulated sugar

Heat oven to 350 degrees. Grease a 24-cup mini muffin pan and set aside.

Combine the butter, confectioners’ sugar, 1 cup of flour and pinch of salt in a medium bowl or in a food processor. Roll into 1-inch balls and place a ball of dough into the bottom of each of the mini muffin cups.

Press down to form a tart shell and bake for 10 minutes. Remove from the oven and set aside while you make the filling.

Combine the eggs, lemon zest and ¼ cup of lemon juice, the remaining 2 tablespoons of flour and the granulated sugar.

Spoon the filling into the tartlet shells and bake for 15 minutes.

Cool for 15 minutes.

While the tartlets cool, prepare the glaze by combining the remaining tablespoon of melted butter with the remaining cup of confectioners’ sugar and the remaining tablespoon of lemon juice.

Remove the tartlets from the pan and spoon some of the glaze on top of each tartlet.

Makes 2 dozen tartlets.

WHAT’S COOKING?

Watch our food writer, Karin Calloway, prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Calloway will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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