Matt's Lemon Tartlets
Recipe By: 
Prep time: 
Cook time: 
Total time: 
Serves: makes about 12 tartlets
 
Ingredients

  • FOR THE LEMON CURD
  • ½ cup butter
  • 1 tablespoon freshly grated lemon zest
  • ½ cup fresh lemon juice (do NOT use the bottled stuff!!!)
  • 1½ cups granulated sugar
  • 5 eggs, beaten
    FOR THE SHORTBREAD CRUST
  • 2 cups flour
  • 3 tablespoons sugar
  • ¾ cup cold butter, cut into cubes
  • 2 egg yolks
    FOR ASSEMBLY
  • 1 cup whipped cream
Preparation Instructions
  1. In a medium saucepan over medium heat, melt the butter.
  2. Once the butter has melted, all the lemon zest, juice and sugar. Cook and stir until the sugar is completely dissolved. Remove from heat.
  3. Whisking constantly, slowly add the beaten eggs.
  4. Return to heat and cook until thick and bubbly, about 10-15 minutes.
  5. Cool to room temperature and store covered in the fridge.
    TO MAKE THE CRUST
  6. Prepare a cupcake pan by lining with cupcake papers and set aside.
  7. In a food processor, combine the flour and sugar by pulsing a couple times.
  8. Add the butter and pulse until crumbly.
  9. Add the eggs and again pulse until course crumbs form.
  10. place a little of the mixture into each cupcake mold and press the mixture with your fingers.
  11. Bake at 375º for about 10 minutes or until edges are just starting to turn golden.
    TO ASSEMBLE THE TARTLETS
  12. Scoop a generous helping of lemon curd into each crust.
  13. Top with whipped cream.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/02/matts-lemon-tartlets/