Lemon Tartlets: Sweet Sunshine in Every Delicious Bite

Making the Tartlets

1. 1

   In a food processor, pulse together all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and blend until the mixture resembles coarse crumbs, about 15 seconds.

2. 2

   Add the egg yolk to the mixture and pulse again. If the dough is too dry, gradually add cold water until it just comes together.

3. 3

   Knead the dough briefly on a floured surface, then wrap it in plastic wrap. Chill it in the refrigerator for 30 minutes to firm up.

   30 min
4. 4

   While the dough chills, preheat your oven to 350°F (175°C).

5. 5

   Roll out the chilled dough and cut circles to fit your tartlet molds. Press the dough into the molds and prick the bottoms with a fork to prevent bubbling.

6. 6

   Place the tartlet shells in the preheated oven and bake for 12-15 minutes, or until they are golden brown. Remove and let them cool.

   12 min
7. 7

   In a heatproof bowl, whisk together fresh lemon juice, lemon zest, sugar, and large eggs. Set over a saucepan of simmering water, cooking while whisking continuously for 8-10 minutes until thickened.

   8 min
8. 8

   Once thickened, remove from heat and stir in the unsalted butter until smooth. For a refined texture, strain the lemon curd through a sieve to remove any lumps. Chill for at least 1 hour.

   60 min
9. 9

   Spoon or pipe the chilled lemon curd into the cooled tartlet shells, filling them generously.

10. 10

    Decorate the tops with a sprinkle of powdered sugar, fresh berries, or whipped cream if desired. Enjoy these lemon tartlets fresh or store them in the fridge for up to 3 days.