Lemon Tartlets: A Zesty Treat That Brightens Your Day

Preparation

1. 1

   In a food processor, blend together the all-purpose flour, granulated sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs, then gently incorporate the egg yolk. If the dough feels dry, add a bit of cold water until it comes together. Knead briefly, wrap in plastic, and chill for 30 minutes.

   30 min
2. 2

   Set your oven temperature to 350°F (175°C) to preheat while you prepare the shells.

3. 3

   Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles to fit your tartlet molds, and poke holes in the base with a fork to prevent bubbling.

4. 4

   Place the tartlet shells in the preheated oven and bake for 12-15 minutes until they are golden brown. Once baked, let them cool completely on a wire rack.

   12 min
5. 5

   In a heatproof bowl, whisk together the fresh lemon juice, lemon zest, granulated sugar, and large eggs. Place this bowl over a pot of simmering water, stirring constantly until the mixture thickens, about 8-10 minutes.

   8 min
6. 6

   Remove the bowl from the heat and whisk in the small pieces of unsalted butter until the curd is smooth and glossy. For a silky texture, strain the curd to remove the lemon zest.

7. 7

   Cover the lemon curd directly with plastic wrap to prevent a skin from forming and chill it in the refrigerator for at least 1 hour.

   60 min
8. 8

   Once the lemon curd is chilled, spoon or pipe it into the cooled pastry shells. Consider dusting with powdered sugar or garnishing with fresh berries just before serving.