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Lemon Curd and Strawberry Tart With A Sugar Cookie Cup

These tasty lemon curd tarts, topped with strawberries, would be delicious for any night of the week, a brunch, or a special occasion.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Curd, Strawberry Tart, Sugar Cookie Cup
Servings: 18

Ingredients

Sugar Cookie Cups

  • 1/3 cup sugar
  • 1/3 cup room temp butter
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup white flour
  • 1 1/3 tsp baking powder
  • A sprinkle of salt

Lemon Curd

  • 3 eggs whole
  • 1/3 cup fresh squeezed lemon juice
  • 1/2 cup sugar

Strawberries

  • 1/2 lb strawberries diced small
  • 1 Tbs sugar if needed
  • Lemon zest

Instructions

Sugar Cookie Cups

  • Preheat oven to 350 degrees F
  • Lightly grease a miniature muffin tin
  • Cream sugar and butter together, then beat in egg and vanilla.
  • In separate bowl combine flour, baking powder, and salt.
  • Add the wet and dry ingredients together.
  • Roll dough into balls (about 18)
  • Press into the muffin tin, use your thumb or a spoon to press the center so the dough goes up the sides.
  • Bake for 8-10 minutes, until the tops are slightly brown.
  • Remove and using a spoon, press the centers down to form a cavity.
  • Allow to cool for a few minutes, then remove by twisting cups out of tin.

Lemon Curd

  • Mix eggs, lemon juice, and sugar together in glass bowl
  • Cook over a water bath, whisking constantly until it thickens and gets creamy (About 10 minutes)
  • Transfer to new bowl, and cool in fridge

Strawberries

  • Cut into small pieces, stir with sugar if strawberries are not sweet enough by themselves, shred in some zest, and stir it all together.
  • Set aside
  • When the lemon curd is cool, and the cookie cups are cook, put a scoop of lemon curd into the cookie cup, then top with strawberries, and serve chilled.