Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 egg yolk
- 2 tablespoons cold water
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter (for lemon curd)
- Zest of 2 lemons
Instructions
- In a food processor, combine flour, chilled butter, powdered sugar, and salt until crumbly with pea-sized pieces visible. The mixture should have a buttery aroma as you pulse.
- Add egg yolk and cold water to the crumbly mixture, pulsing until the dough holds together without being sticky. It should feel cool to the touch and firm.
- Roll out the chilled dough on a floured surface until about an eighth of an inch thick. Press into mini tartlet pans, enjoying the soft texture as you shape them.
- Bake crusts at 350°F for 12-15 minutes or until golden brown. The scent of baked pastry will fill your kitchen as they cook.
- For the filling, whisk together lemon juice, granulated sugar, eggs, and butter in a saucepan over medium heat until thickened, stirring constantly for 8-10 minutes until it becomes custard-like.
- Once baked crusts have cooled completely, spoon the lemon curd into each shell generously without overfilling them. Chill for at least one hour before serving for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg