Happy Valentine’s Day! I must admit that my favorite part of this love-filled holiday is looking at pictures of amazing desserts on social media. That’s love, right? If you didn’t see my last Instagram post, then you may not know that I’m off chocolate this year (and can’t have these Peppermint Patties). Sadly, chocolate mixed with the cold dry NYC winter air tends to give me headaches. It’s super unfortunate, but I’ll pretty much do anything to avoid some bad headaches.
Anyways, my boyfriend is a huge fan of fruity desserts, so I decided to surprise him with these Mini Lemon Tarts.
Whenever I do make a sweet treat, he likes to ask, “Is this a normal dessert or a healthy dessert?” He’s used to me trying to substitute healthy ingredients into recipes, like these Lentil Brownies or Chocolate Fig Cakes. To his pleasure and surprise, this one is definitely a normal dessert, with real sugar. In other words, eat in moderation.
These Lemon Tarts have just a few simple ingredients and combine tangy and sweet flavors. Make them to impress any valentine in your life (or someone who is off chocolate).
Mini Lemon Tarts
- 2 teaspoon lemon zest
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1 tablespoon flour
- 1/2 cup sugar
- 6 mini pre-made pie crusts
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine the lemon zest, lemon juice, eggs, flour and sugar. Whisk until it all comes together.
Divide the lemon mixture among the mini pie crusts. Bake for 15 minutes.
Cool for at least one hour to let it set. You can cool on a wire rack or in the fridge.