While tables are filled with rich, dark greens and root vegetables, crates of citrus add beautiful pops of yellow and orange to this week’s farmer’s market. After so many months of cold, it is like those beautiful lemons and tangerines are promises of fresh colors and flavors to come. There is nothing like the tangy and tart taste of lemon to awaken your taste buds for spring. These lemon pistachio tartlets are the perfect marriage between fresh citrus and salty pistachios wrapped in a flaky almond crust topped with a candied lemon peel and dusted with a snow storm of powdered sugar. These little minis make it easy to serve and share. Your only problem will be running out… I haven’t found anyone who can eat just one. - LittleKitchen <br /> <br />This recipe was inspired by a recipe from a local Junior League cookbook for a Meyer Lemon Pistachio tart. By altering flavors and adding new layers, I have made these my own. Oh yeah, and mini makes everything better. <br /> <br />Recipe Note: If you would rather not mess with candied lemon peels, you can leave that garnish off, but I do like the extra layer of lemon myself.

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