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Sugar Cookie Citrus Tarts
These Sugar Cookie Citrus Tarts are so light and they practically melt in your mouth. Bet you can't have just one!
Course: Dessert
Servings: 18 -24 Tarts
Author: Cristina
Citrus Curd
  • 7 large egg yolks
  • 1 large egg
  • 1 cup sugar
  • 2/3 cup fresh lemon , orange or lime juice, (lemon can be used in addition to the orange if necessary, since my grocery store doesn't have orange juice in a bottle, and the juice squeezed from the oranges wasn't quite enough)
  • 1/4 cup lemon , orange or lime zest (about 2-4 lemons, limes or oranges, depending on the size)
  • 1/8 teaspoon salt
  • 4 tablespoons butter , cut into 1 inch pieces
  • 3 tablespoons heavy cream
  • OPTIONAL: Food colouring. The yellow of lemon curd comes from the egg yolks. Without food colouring , they will all be yellow, which varies in intensity based on how yellow your yolks are. If you want your orange curd to be orange, you will have to add food colouring, likewise green for the lime.
Sugar Cookie Cups
  • 3 cups flour
  • 2 tsp baking powder
  • 1 cup white granulated sugar
  • 1 cup butter , room temperature (if you live in a very warm place, from the fridge is fine)
  • 1 egg
  • 1 tsp vanilla extract
  • OPTIONAL: 1 tsp almond extract
OPTIONAL TOPPING: whipped cream. I mixed mine at a ration of 1:4 cream cheese to whipped cream with a tsp vanilla and 2 tsp sugar, and it was DELICIOUS, but they are fine with just whipping cream.
Citrus Curd
  1. In the top pot of a double boiler, or a heat-safe bowl you can put on top of a boiling pot of water, Whisk the egg yolks, egg, sugar, citrus juice of choice, citrus zest of choice, and salt until just combined.
  2. Bring water in the bottom pot to a boil, and set to simmer on med-high heat. Place the top pot with the egg mixture over it. Add the butter.
  3. Whisk continuously until the mixture is thick, about 5 minutes. It should be the consistency of thick gravy.
  4. Remove from heat and pass through a strainer.
  5. Stir in the cream and the food colouring until all combined.
  6. Place in the fridge, and let set, at least half an hour.
Sugar Cookie Cups
  1. Heat the oven to 350°.
  2. In a bowl, combine the flour and baking powder, and set aside.
  3. In a mixing bowl, cream the sugar and butter until smooth.
  4. Add the egg and vanilla and almond extracts.
  5. On low speed, slowly add the flour mixture to the butter mixture, and mix until just combined. It will still be a little crumbly.
  6. Pour the dough onto a floured surface, squeezing it into a ball.
  7. Roll out, and cut with a large circle cookie cutter or the bottom of a can, like I did, making sure to keep your circles as close together as possible. Place cut-out circles in a greased tart tin, or muffin tin for wider, shallower cups. Reroll your extra dough and repeat until all the dough is used.
  8. Bake for 12-15 minutes.
  9. Remove from the oven and let cool for a few minutes on the pans before transferring them to a cooling rack. They need to be completely cool before you fill them with the curd.
  10. Fill the cups with the citrus curd, and top with whipped cream!