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. And with each and every bite you will fall in love over and over again! Just like we did!
You see, I loved my wedding cake. It consisted of a white layer caked dipped in lemon syrup, layered with lemon curd, fresh raspberries and iced with pearl fondant. It was absolutely incredible. 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!).
These tarts are easy to make, use simple ingredients and are quick to prepare. 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. Need I say more?
Lemon Marshmallow Tarts
Lemon cookie crust
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
zest of one lemon
Lemon Curd filling
1 (10 oz) jar Dickinson’s Lemon Curd
1 cup unsalted butter, softened
1 (7 oz.) jar Marshmallow fluff
2 cups confectioners sugar
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
Heat your oven to 350 degrees. Prepare 3 (12 cup each) mini muffin tins with non-stick cooking spray and set aside.
To make the cookie crusts: In a medium bowl combine the flour, salt and baking soda and set aside. 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). Add the egg, vanilla extract, and lemon zest and beat until smooth. Note that the dough will be a bit firm. Using a 1-inch cookie dough scoop, fill evenly into each of the 36 openings. 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. Bake for 15-20 minutes until done and lightly browned. Remove from oven and let cool in pan 10 minutes then remove crusts and let cool completely on a wire rack.
Prepare your Lemon Curd: Into a small bowl, empty the lemon curd and stir with a spoon until smooth. Set aside until ready to use.
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). Add the vanilla and sugar and beat until well combined.
To assemble the tarts: Place the mini cookie crusts on a plate. Using a teaspoon, fill each crust to the top with the lemon curd. Then using your 1-inch cookie dough scoop, fill gently with the marshmallow buttercream and place on the top of the lemon curd. (Note, you may find it easier to work with if you place the buttercream in the refrigerator for 30 minutes to become firm). Slice raspberries into rings (or you can use whole raspberries) and place on the top of the marshmallow buttercream then sprinkle with lemon zest.
Happy 18th Anniversary to my sweetheart! Now get your lips ready to pucker up for these tangy Lemon Marshmallow Tarts, ok and maybe a kiss or two from me too!!!