Mini Lemon Tarts
Mini Lemon Tarts
Ingredients
For the Shortbread Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 egg yolk
- 1 tablespoon ice water, as needed
For the Lemon Curd Filling
- 2 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For Garnish (Optional)
- 1 teaspoon powdered sugar
- 1/4 cup fresh raspberries
Instructions
- 1
To make the shortbread crust: In a large bowl, whisk together the all-purpose flour and granulated sugar.
⏱️ 2 min
- 2
Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
⏱️ 5 min
- 3
In a small bowl, whisk the egg yolk with 1 tablespoon of ice water. Add this mixture to the flour and butter, mixing until a dough just comes together. If the dough is too dry, add more ice water, 1 teaspoon at a time, until it forms a cohesive ball.
⏱️ 3 min
- 4
Divide the dough into 4 equal portions. Press each portion evenly into the bottom and up the sides of four 4-inch tartlet pans (with removable bottoms). Prick the bottom of each crust several times with a fork.
⏱️ 5 min
- 5
Chill the tartlet crusts in the refrigerator for at least 30 minutes.
⏱️ 30 min
- 6
Preheat oven to 375°F (190°C). Line each chilled tartlet crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
⏱️ 10 min•🌡️ 375
- 7
Remove the parchment paper and pie weights. Continue baking for another 5-7 minutes, or until the crusts are lightly golden. Remove from oven and let cool completely on a wire rack.
⏱️ 7 min•🌡️ 375
- 8
To make the lemon curd filling: In a medium saucepan, whisk together the whole eggs, egg yolks, granulated sugar, fresh lemon juice, and lemon zest.
⏱️ 3 min
- 9
Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens and coats the back of a spoon (about 8-10 minutes). Do not boil.
⏱️ 10 min
- 10
Remove the saucepan from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking until fully incorporated and smooth.
⏱️ 2 min
- 11
Pour the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes, or until firm.
⏱️ 30 min
- 12
Once the crusts are cool and the lemon curd is chilled, spoon the lemon curd evenly into each tartlet shell.
⏱️ 3 min
- 13
Garnish with a dusting of powdered sugar and fresh raspberries, if desired. Serve immediately or chill until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Lemon Tarts
Ingredients
For the Shortbread Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 egg yolk
- 1 tablespoon ice water, as needed
For the Lemon Curd Filling
- 2 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For Garnish (Optional)
- 1 teaspoon powdered sugar
- 1/4 cup fresh raspberries
Instructions
- 1
To make the shortbread crust: In a large bowl, whisk together the all-purpose flour and granulated sugar.
⏱️ 2 min - 2
Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
⏱️ 5 min - 3
In a small bowl, whisk the egg yolk with 1 tablespoon of ice water. Add this mixture to the flour and butter, mixing until a dough just comes together. If the dough is too dry, add more ice water, 1 teaspoon at a time, until it forms a cohesive ball.
⏱️ 3 min - 4
Divide the dough into 4 equal portions. Press each portion evenly into the bottom and up the sides of four 4-inch tartlet pans (with removable bottoms). Prick the bottom of each crust several times with a fork.
⏱️ 5 min - 5
Chill the tartlet crusts in the refrigerator for at least 30 minutes.
⏱️ 30 min - 6
Preheat oven to 375°F (190°C). Line each chilled tartlet crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
⏱️ 10 min•🌡️ 375 - 7
Remove the parchment paper and pie weights. Continue baking for another 5-7 minutes, or until the crusts are lightly golden. Remove from oven and let cool completely on a wire rack.
⏱️ 7 min•🌡️ 375 - 8
To make the lemon curd filling: In a medium saucepan, whisk together the whole eggs, egg yolks, granulated sugar, fresh lemon juice, and lemon zest.
⏱️ 3 min - 9
Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens and coats the back of a spoon (about 8-10 minutes). Do not boil.
⏱️ 10 min - 10
Remove the saucepan from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking until fully incorporated and smooth.
⏱️ 2 min - 11
Pour the lemon curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes, or until firm.
⏱️ 30 min - 12
Once the crusts are cool and the lemon curd is chilled, spoon the lemon curd evenly into each tartlet shell.
⏱️ 3 min - 13
Garnish with a dusting of powdered sugar and fresh raspberries, if desired. Serve immediately or chill until ready to serve.
⏱️ 2 min