Hi, guys! Today I have a delicious dessert recipe for your Easter table, or whenever you'd like a sweet, tart treat! These Lemon Tarts are easy to make and you probably have most, if not all, of the ingredients in your kitchen already. Keep reading for the full delicious, ooey-gooey recipe and instructions!
A little about this recipe: This was actually my grandma's recipe for Lemon Squares. Her lemon squares were a favorite of so many in the family that she would make quite a few batches to bring to family functions so that everyone could take a few home with them.

I wanted to make little individual lemon curd tarts for Easter, so I naturally thought about the delicious filling of my grandma's lemon squares.


The filling is a sticky, tart, sweet lemon curd with a thin, crisp crust on top. The sweetened bottom crust is a bit thicker than you would usually think would be good, but it melds with the curd in a way that makes the center part curd, part crust, and all delicious. Each bite is a perfect balance between filling and crust and I hope you give it a try!

She always used fresh lemon in her lemon squares, so naturally, I recommend doing the same but in a pinch, good quality bottled lemon juice will work.

Individual Lemon Tarts
Source: Southern Mom Loves
Makes: eight individual 4.5" tarts or one 8"x12" pan



Ingredients:
Crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar + more for sprinkling
• 1 cup margarine spread

Filling:

• 4 eggs
• 5 Tablespoons fresh lemon juice
• 2 cups granulated sugar
• 4 Tablespoons flour
• 1/2 teaspoon baking powder

Directions:

1. Pre-heat oven to 350° F.

2. In a medium bowl, combine the flour and powdered sugar for the crust, then add in the margarine and cut it in with the fork until it looks crumbly.



3. Knead your dough together until it forms a large ball.


5. Place tart pans on a baking sheet and bake for 15 minutes.


6. While the tart crusts are baking, let's whip up the filling. Juice your lemons to get 5 tablespoons of juice.


7. Beat the eggs in a bowl and add in the lemon juice and stir.


8. Add in the sugar, flour, and baking powder and whisk together.


9. Remove the crusts from the oven; They will be pale.


10. Immediately divide the filling between the 8 tarts. It will be between 1/3 and 1/2 cup of filling each.


11. Place them back in the oven and bake an additional 25 minutes, until firm.




All done! These tarts are so pretty and so tasty that I hope you'll give them a try!

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What are you serving for dessert on Easter? Will you be making these tarts? I love to read your comments!