Lemon Flower Tarts
These easy Lemon Flower Tarts use store-bought pie dough and lemon curd for a quick, beautiful spring dessert. Light, citrusy, and dusted with powdered sugar!
Servings: 12 tarts
Ingredients
- 1 (14.1 oz) box refrigerated pie crusts comes with 2 in a box
- 1 (12.7 oz) jar lemon curd I use Bonne Maman
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 375 degrees F, then unroll both sheets of pie crust dough and use your cookie cutter to cut out flower shapes (I got 6 flowers out of each pie crust).
- Grease your mini muffin pan with non-stick cooking spray, then press the dough evenly into the bottom of every other muffin cup making sure the petals are laying flat.
- Use the tines of a fork to pierce the dough on the bottom of each flower, then bake for 10-12 minutes or until the dough is slightly golden brown.
- Let the pie crust shells cool completely before filling.
- Once cooled, add a heaping tablespoon of lemon curd into the center of each flower.
- Freeze for 30 minutes or refrigerate for at least 1 hour, allowing the lemon curd to set.
- Optionally dust with powdered sugar right before serving!