These easy lemon tarts with sugar cookie crust are inspired by Gido Amagakure’s adorable story of a father learning to cook for his little girl. The sugar cookie base combined with the tart zip of lemon gives this recipe all the sweetness and lightning it needs.
- 1 package sugar cookie dough
- 3 eggs
- ¾ cup of sugar
- ¼ tsp salt
- ½ cup lemon juice
- zest from one large lemon
- 4 tablespoons of unsalted butter
- Optional blueberries and extra zest for topping
- Preheat oven to 350°F and spray your mini muffin tin.
- Roll out dough to a little less than ¼ inch thickness and use a flower-shaped cutter. If you don’t have a flower cutter, you can cut circles out of the dough or roll the dough into small balls and press it into the mini muffin cups. Whichever method you use, be sure to press the dough to the bottom and sides of the cups.
- Bake cookie tarts (about 8-10 minutes) until the edges begin to brown.
- While the cookie tarts are baking, mix the eggs, sugar, salt, juice, and lemon zest in a medium saucepan. Whisk all together.
- On low heat, stir the lemon mixture until it thickens (about 5 minutes).
- Turn heat down to its lowest setting and add the butter. Stir until smooth.
- Fill cooled cookies with lemon curd.
Extras: All of the other parts of the “bento box” pictured above are made from sweets. Gali gali-san is fluffed out with shredded coconut with melting chocolate and sprinkle details. The “hardboiled eggs” in the background are white melting chocolate with lemon curd. The “leaves” are made from the fruit slices candy, rolled out and cut into triangles. The cup of jelly beans is topped with marshmallow and chocolate hearts.