Irresistible Lemon Tartlets: Buttery Bites of Sunshine

Step-by-Step Instructions

1. 1

   In a medium bowl, whisk together flour, sugar, and salt. Cut in the cold, unsalted butter until coarse. Mix in egg yolk, vanilla extract, and milk. Form into a ball, wrap in plastic, and chill for 1 hour.

   60 min
2. 2

   Roll out the chilled dough to about 1/8 inch thick. Use a cookie cutter to cut circles for the tart pans. Prick bottoms with a fork and freeze for 20-30 minutes.

3. 3

   Preheat oven to 375°F (190°C). Bake the tart shells for 14-17 minutes until golden. Remove and cool for a few minutes.

   14 min
4. 4

   In a heatproof bowl, whisk together lemon juice, eggs, egg yolks, lemon zest, sugar, and salt. Place over simmering water, whisking until thickened. Stir in butter until melted. Strain through a sieve.

5. 5

   Lower oven to 325°F (163°C). Fill tart shells with lemon curd and bake for 10 minutes. Cool before refrigerating.

   10 min
6. 6

   After chilling for at least 1 hour, garnish tartlets with fresh berries and serve.