Ingredients
Method
Preparation of Crust
- In a mixing bowl, whisk together the flour and powdered sugar.
- Add the chilled butter and mix until it resembles coarse crumbs. You may also use a food processor for quick mixing.
- Add in the egg yolk (or cold water) and mix just until the dough comes together. Do not over-knead.
- Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
Preparation of Lemon Curd
- In a saucepan over medium heat, combine the lemon juice, zest, sugar, and eggs. Whisk until combined.
- Cook until the mixture starts to thicken, about 10 minutes, keeping an eye to prevent scrambling.
- Once thick enough to coat the back of a spoon, remove from heat and stir in the butter until melted and integrated.
Baking and Assembly
- Preheat your oven to 350°F (175°C).
- After chilling the dough, roll it out on a lightly floured surface to about 1/4 inch thick.
- Use a cookie cutter to cut out circles and gently press them into a muffin tin.
- Bake the tartlet shells for 12-15 minutes, or until lightly golden. Let them cool completely before adding the lemon curd.
- Once the shells have cooled, fill them with the lemon curd and refrigerate for at least an hour before serving.
Nutrition
Notes
These tartlets can be prepared a day in advance. Store in an airtight container at room temperature. For a gluten-free option, use almond or coconut flour. Experiment with different citrus for unique flavors.