Lemon Tartlets: Bright and Buttery Bites Everyone Will Love

Preparation Steps

1. 1

   Whisk together flour, granulated sugar, and salt in a mixing bowl. Cut in the cold unsalted butter until it resembles coarse crumbs.

2. 2

   In a separate bowl, whisk together egg yolks, vanilla extract, and milk. Combine the mixtures to form a dough, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

   30 min
3. 3

   Preheat your oven to 350°F (175°C). Roll out the chilled dough to 1/8 inch thick and cut out shapes. Press into mini tart pans and chill again for 15 minutes.

   15 min
4. 4

   Prick the bottoms of the tart shells with a fork and bake for 15–20 minutes until golden brown. Let cool completely.

   20 min
5. 5

   While cooling, prepare lemon curd by whisking lemon juice, whole eggs, egg yolks, lemon zest, granulated sugar, and salt over simmering water until thickened.

6. 6

   Remove from heat and whisk in cold unsalted butter until smooth.

7. 7

   Pour lemon curd into cooled tart shells and bake for an additional 5–7 minutes until set, then cool at room temperature before refrigerating.

   7 min
8. 8

   Optionally, garnish with fresh berries before serving and chill them for at least an hour.