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
- Preheat your oven to 350°F (175°C). In a food processor, combine flour, chilled butter, powdered sugar, and salt until crumbly and resembling coarse sand.
- Add the egg yolk and cold water into the mixture in the food processor. Pulse until a dough forms that sticks together when pressed between two fingers.
- Roll out the dough on a floured surface to about an eighth-inch thick. Shape it into mini tartlet pans, pricking the bottoms with a fork before baking for 12–15 minutes until golden brown.
- In a saucepan over medium heat, whisk together fresh lemon juice, granulated sugar, eggs, and butter until thickened, stirring regularly to prevent burning.
- Once thickened, remove from heat and stir in lemon zest. Allow tartlet shells to cool completely before filling them generously with warm lemon curd. Chill in the refrigerator for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet (50g)
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg