My great-grandma and aunt always make a lemon dessert for Easter, and it’s one of my favorite things about the holiday! I aim to continue this tradition for my own children, and these are definitely going to be on repeat for years to come. They were so easy but looked professional! Trust me; if I can do it, you can too! 

Ingredients

• 1 pie crust (you can do store-bought if not, ingredients are below):
  • 1/2 – 3/4 cup ice water
  • 2 cups White Kamut flour + more for rolling out
  • 1/2 tsp French gray coarse salt
  • 1/2 cup cold butter diced
  • 1/4 cup shortening
• 1 cup lemon curd
• powdered sugar for topping

Directions

• Crust Directions
  • Prepare ice water: Fill a medium bowl with ice and some water and let it sit while preparing the dough.
  • Stir flour and salt together in a medium bowl. Cut in cold diced butter and shortening with a pastry blender or work by hand until the mixture resembles coarse crumbs.
  • Pour in half the ice water, mix with a fork, and pour in the rest. Stir with a fork until it comes together. Gather the dough into a ball by hand.
  • Move dough to a lightly floured surface and flatten with palm until about 1 inch thick. (If time permits, wrap the dough in plastic and refrigerate for 30 minutes. This helps the dough not shrink. May also freeze dough for up to 2 months.) Sprinkle a little flour onto the surface. Put a little flour on the rolling pin and roll the dough. Don’t push down so hard that the dough tears or sticks to the surface. While rolling out the dough, gently make quarter turns to form a large round. Ensure enough flour is underneath so that the dough does not stick to the surface.
• Tart Directions
  • Set oven to 350 once the crust is ready
  • Once the dough is rolled out, cut as many flowers as possible with a flower cookie cutter. Roll out scraps and repeat until all dough is used
  • Spray mini muffin tin with oil
  • Put the cutouts in the muffin tins and press into the bottom well
  • Bake cookie tarts for 8-10 minutes or until golden brown around the edges
  • Let cool and remove from pans
  • Once cooled, fill with lemon curd and sift powdered sugar on top
  • Enjoy!

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