These sweet and tangy treats are perfect for spring and summer. I would try to get the crust thinner next time. I tried to make these in mini muffin tins, and it ended up being way too much crust for the amount of filling that would fit, so they worked better in shallow tart pans. These are best made the day before serving them. (Though you could do the whipped cream the day of serving.) They would be beautiful served with an edible flower on top.
Lemon Tartlets
Ingredients:
For the crust:
1 cup + 2 tablespoons butter, room temperature
1 cup sugar
1/4 teaspoon salt
2 eggs, room temperature
3 3/4 cup + 2 tablespoons flour
For the lemon curd:
6 large eggs
1 cup freshly squeezed lemon juice
1 cup sugar
zest of 6-8 lemons
1/2 cup butter
1/4 teaspoon salt
For the whipped cream topping:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
Directions:
1. In a large bowl, add butter, sugar and salt. Mix at medium speed until smooth. Add eggs, one at a time, and mix until combined. Add flour and mix until just combined.
2. Divide dough into 4 parts, flatten into thin discs, wrap in plastic wrap, and chill for at least two hours.
3. Preheat oven to 325 degrees. Roll out dough on lightly floured surface to 1/4 to 1/8 inch thick. Cut out circles that are 2 inches larger than each tart pan. Gently push each circle of dough into the tart pans, patching up any tears with extra dough. Chill dough in the pans in fridge or freezer for 15 minutes.
4. Prick the bottom of each tartlet with a fork. Bake until crust just starts to turn golden brown, about 10-12 minutes. Cool completely.
For the filling:
5. Place 1 cup sugar in a medium sized pot. Add lemon zest to the pot. Rub the sugar and zest together to help release the oils. Pour lemon juice into the pot and stir.
6. In a large bowl, crack the eggs and add the salt. Beat very well. Pour the eggs into the sugar and whisk well. Set the pot over low heat.
7. Cook, stirring constantly until the curd thickens and registers 170 degrees F.
8. Slice the butter and place in a large bowl. Place a sieve over it. Pour thickened curd through the sieve into the butter. Press through (this will remove zest and any egg bits). Stir until butter is melted.
9. Allow curd to cool for a few minutes, then divide evenly into cooked tart shells. Refrigerate 4 hours, or overnight.
10. Beat whipping cream, powdered sugar and vanilla to stiff peaks. Place in a piping bag fitted with desired tip and pipe cream onto chilled tarts. Refrigerate until ready to serve. (These held up well in the fridge overnight, fully assembled.)
Source: adapted from growingupcali and buttermilkbysam