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Lemon Tartlets

Enjoy delightful and elegant mini lemon tartlets, filled with zesty lemon curd for a refreshing dessert that’s perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 tartlets
Course: Dessert, Pastry
Cuisine: European, French
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
  • 1/2 cup granulated sugar Use fine sugar for a smoother crust.
  • 2 cups all-purpose flour Sift before measuring for accurate amounts.
  • 1/4 teaspoon salt Enhances flavor.
  • 1 teaspoon vanilla extract Optional, for added flavor.
For the Lemon Curd Filling
  • 1 cup fresh lemon juice About 4-6 lemons, depending on their juiciness.
  • 1/2 cup granulated sugar Adjust to taste if you prefer more sweetness.
  • 4 large large eggs For the filling; make sure they are at room temperature.
  • 1/4 cup unsalted butter For richness and smooth texture.
  • 1 tablespoon lemon zest Only use the yellow part, not the bitter white pith.

Method
 

Prepare the Shortbread Crust
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, beat together the softened butter and sugar until light and fluffy.
  3. Gradually add the flour and salt, mixing until just combined.
  4. Press the dough into the bottom and sides of tartlet pans.
  5. Place the pans in the refrigerator for 15-30 minutes to chill.
  6. Blind bake the crusts for 15-20 minutes or until golden. Remove from the oven and let cool.
Make the Lemon Curd Filling
  1. In a medium saucepan, combine the lemon juice, zest, sugar, and eggs.
  2. Cook over low heat, whisking constantly until the mixture thickens and coats the back of a spoon.
  3. Remove from heat and stir in the butter until fully melted and combined.
  4. Strain the filling through a fine-mesh sieve if desired, to remove zest.
Assemble and Bake
  1. Pour the lemon curd filling into the cooled tartlet crusts.
  2. Bake for an additional 10-12 minutes, until just set with a slight wobble in the center.
  3. Remove from the oven and let them cool gradually at room temperature.
Serve
  1. Garnish with fresh berries, mint leaves, or a sprinkle of powdered sugar if desired.
  2. Serve chilled or at room temperature.

Notes

Always use fresh lemons for the best flavor. Chill the shortbread dough to prevent shrinkage, and make sure to blind bake for a crisp crust.