Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Gail's Lemon Cookie Tarts

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

1/2 cup castor sugar
1/2 cup butter
1/2 cup icing sugar

1/2 cup vegetable oil
1 egg
1/4 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 cups cake flour
Lemon Curd Filling
3 large eggs
3/4 cup castor sugar
1/3 cup fresh lemon juice
4 tablespoons butter, room temperature
1 tbs lemon zest
In a bowl over a pot of simmering water add eggs, sugar and lemon juice and continually whisk for about 10 minutes until mixture is blended and starts to thicken.
Remove from heat and pour mixture through a fine strainer in case there are any lumps. Cube butter into small pieces and whisk through until the butter melts and then add the lemon zest.
Cover in cling wrap so a skin does not form. Allow to cool then fill your tarts. Dust with icing sugar and add lemon zest
Cookie preparation : In food processor pulse castor sugar, icing sugar and butter till creamy. Can be done with electric beaters as well.
Mix rest of ingredients except lemon curd mix until a smooth dough is formed.
Chill 15 minutes wrapped in plastic wrap. I left in the bowl in fridge
Spray mini muffin tins with spray & cook
Measure 1 Tbsp of dough.
Roll into ball place one in each hole of mini tart pan.
Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
Bake at 180 C for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don’t let them cool or it will be harder to get them to form a shell).
Bake 4 to 5 minutes longer or until edges of shells are firm and golden.
Let cool in the pan for 5 minutes.
Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
Source : Recipes for Africa
Prepared, Tried & Tested by:Β Gail Haselsteinerβ€Ž

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

11 thoughts on “Gail's Lemon Cookie Tarts”

Leave a Comment