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 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: Lemon Curd, Strawberry Tart, Sugar Cookie Cup
Servings: 18
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
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.