To make the marshmallow buttercream: In a large bowl on an electric mixer with the paddle attachment, add the butter and marshmallow fluff and beat until light and creamy (about 2 minutes). Prepare your Lemon Curd: Into a small bowl, empty the lemon curd and stir with a spoon until smooth. Remove from oven and let cool in pan 10 minutes then remove crusts and let cool completely on a wire rack. Bake for 15-20 minutes until done and lightly browned. Using the back of the scoop or your fingers, press the dough to the bottom and up the sides of the tin openings to create a crust. Note that the dough will be a bit firm. Using a 1-inch cookie dough scoop, fill evenly into each of the 36 openings. Add the egg, vanilla extract, and lemon zest and beat until smooth. Then in a large bowl of an electric mixer with the paddle attachment, add the butter and granulated sugar and beat until fluffy (about 2 minutes). To make the cookie crusts: In a medium bowl combine the flour, salt and baking soda and set aside. Prepare 3 (12 cup each) mini muffin tins with non-stick cooking spray and set aside. Need I say more?ġ/2 cup (1 stick) unsalted butter, softenedĢ tablespoons freshly squeezed lemon juice I started by making mini lemon cookie crusts, which I filled with luscious lemon curd, topped them with marshmallow butter cream, dotted with a slice of fresh raspberry and sprinkled them with lemon zest. ![]() These tarts are easy to make, use simple ingredients and are quick to prepare. As a matter of fact, I still have the top layer in my freezer! As an homage to this cake, last year I made this Lemon Raspberry Cream Cake, however this year I wanted to make something different to celebrate our milestone, and these Lemon Marshmallow Tarts truly won over my heart (and my hubby’s too!). ![]() ![]() It consisted of a white layer caked dipped in lemon syrup, layered with lemon curd, fresh raspberries and iced with pearl fondant. And with each and every bite you will fall in love over and over again! Just like we did! Here’s to lemons, love and a long-lasting marriage! Yes, lemons hold a very special place in my heart, and so to celebrate my 18th wedding anniversary this past Sunday, I made these lovely mini Lemon Marshmallow Tarts! The amazing flavor combination of tangy lemon and sweet marshmallow will burst with delight over your taste buds.
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