Mini Lemon Tarts
These Mini Lemon Tarts are a perfect mix of tangy citrus and sweet flavors, all wrapped up in a scrumptious buttery shortbread crust. The filling in these Mini Lemon Tarts is made from my homemade English lemon curd recipe that goes perfectly with the buttery crust. It's seriously delicious!
Servings 2 servings
Equipment
- 2 porcelain mini tart dishes
Ingredients
Crust
- 1 cups sifted flour Sift flour and then measure
- ⅛ tsp baking powder
- ⅛ tsp salt
- ½ cup butter soften and room temperature
- ¼ cup powdered sugar
Lemon Curd Filling
- 1 cup butter room temperatur
- 1 cup sugar
- 3 eggs room temperature
- ¼ cup lemon juice
- 2 lemons for zesting
Instructions
Shortbread Crust
- Preheat oven to 300°Sift flour and measure.
- Next, sift the flour and baking powder, and salt together.
- Mix butter with sugar until very light and fluffy.
- Add flour mixture and combine thoroughly.
- Mold the dough into a greased mini tart pan. Make sure to distribute the dough in the pan evenly.
- Bake at 300°F. 20 to 25 minutes. Or until golden. Remove from the oven and let cool on a baking rack.
Lemon Curd
- Get all your ingredients ready.
- Thoroughly whisk eggs in a bowl. Add whisked eggs, sugar, lemon juice, and zest in a medium-sized saucepan. Whisk ingredients thoroughly.
- Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking. Turn on the burner to the lowest heat setting. Place the saucepan on the stove and constantly stir with a rubber spatula. The heat should be at the lowest setting.
- Make sure not to boil curd, or it will split. Stir with a spatula for 25 minutes. If the curd begins to boil, take the pan off the burner and let it cool down. Return it to the stove and lower the heat if you can.
- After 25 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a yellow color to an opaque creamy color in the last two minutes of cooking. It will thicken quite nicely in the last 5 minutes.
- Once it thickens, remove it from the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but is just an aesthetic choice
- This recipe makes 2 cups of lemon curd. Fill cooled tarts and pour extra curd into a clean jar and place in the fridge once cooled.