Lemon Tarts

"For these Lemon Tarts, I used what is essentially a sugar cookie dough as the base. You could certainly use pie dough, but I actually like the crispy crunch of the cookie dough base. It holds together much better than pie dough, and the texture is perfect when paired with the creamy lemon filling. I also baked these Lemon Tarts in smaller 4″ tart pans. Truthfully, I’ve had these tart pans in my baking cabinet for quite some time, and I’ve been looking for a good excuse to use them. These tarts provided the perfect excuse! Plus, it’s kinda fun to serve smaller versions of this classic dessert. Laura and I still split one of these for dessert each night – you know, trying to be good and all. If you don’t have smaller tart pans, then you can certainly bake this as a single tart using a standard 9″ tart pan."