Gingerbread-Lemon Tarts

Gingerbread-Lemon Tarts
Yield: 30 tarts Prep 30 mins Cool 5 mins per batch Bake 350°F 11 mins per batch


  • 1 18 ounce roll refrigerated gingerbread cookie dough or sugar cookie dough
  • 2 tablespoons finely chopped crystalized ginger
  • 1/2 cup purchased lemon curd
  • 1/4 cup sweetened condensed milk
  • Finely chopped crystalized ginger
  • Lemon peel strips (optional)
  • Powdered sugar (optional)

Make It

1. Preheat oven to 350 F. Lightly grease thirty 1-3/4-inch muffin cups; set aside.

2. Knead cookie dough and 2 tablespoons finely chopped crystallized ginger until well combined. Divide dough into 30 (1-tablespoon) portions. Place dough portions into prepared muffin cups.

3. Bake for 9 minutes or until dough is slightly firm but not set. Using the back of a rounded 1/2-teaspoon measuring spoon, gently press a shallow indentation in each shell.

4. Bake about 2 minutes more or until edges of shells are firm and golden. Cool in pan on a wire rack for 5 minutes. Re-form indentations, if necessary. Carefully remove tart shells from cups. Cool completely on wire rack.

5. For filling, in a small bowl, combine 1/2 cup purchased lemon curd and 1/4 cup sweetened condensed milk. Spoon filling into cooled tart shells. Sprinkle with additional chopped crystallized ginger. If desired, top each with a lemon peel strip and sprinkle with powdered sugar.

Make Ahead Tip

Make-Ahead Directions:
  • Place filled tarts in single layer in an airtight container; cover. Cover and chill filled tarts in a single layer in an airtight container for up to 3 days. Let stand at room temperature for 30 minutes before serving. Or layer unfilled tarts between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw tarts at room temperature, then fill as directed.