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Lemon Tarts with Shortbread Crust--Christmas Tea

Brit Fisher
Bite sized tarts filled with tart lemon curd in a cookie crust
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Servings 36 tarts

Equipment

  • 1 tart tamper, wooden
  • Mini muffin pans

Ingredients
  

Lemon Curd

  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup freshly squeezed lemons (2-3 lemons)
  • Zest of one large lime
  • 4 tbsp unsalted butter, at room temperature
  • pinch salt

Cookie Crust

  • 1/2 cup powdered sugar, plus 3 tablespoons
  • 1 2/3 cup flour
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 1 cup butter, cubed and cold
  • 1 tsp vanilla extract

Garnish

  • mint leaves
  • blueberries

Instructions
 

For crust

  • In a large bowl, sift sugar, flour, cornstarch and salt with a whisk until combined. Add butter and use a pastry cutter to cut the butter into the mixture. Add vanilla. Continue mixing until the mixture comes together.
  • Roll 1 tablespoon of dough and place in center of each mini muffin pan hole. With fingers or wooden tamper, press the dough onto the bottom and up sides of each hole. Place filled pan in the freezer for about 15 minutes to allow shortbread to firm up before baking.
  • Meanwhile, preheat oven to 325 degrees. Place chilled time in the center of oven and bake for 15-20 minutes until lightly golden brown. Remove from oven and move to a wire rack. Use fingers or tamper to reshape. When cooled, remove from pans
  • Baked tarts can be made up to a day ahead and stored in an airtight container.

For filling

  • Before heating, place eggs, sugar, salt, juice and zest in a medium saucepan. Whisk ingredients together.
  • Place pan over medium-low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn to low heat and add the butter, stirring until smooth.
  • Remove from heat. Strain and pour into jars. This recipe yields almost 2 cups--more than you'll need for the tarts, but will keep in the refrigerator for up to 2 weeks.

To serve

  • Fill each tart shell with lemon curd and garnish with mint and a berry. Filled tarts can be refrigerated for several hours in advance of serving.

Notes

  • Adapted from Joy of Baking and Crazy for Crust