Mini Lemon Tarts
Description
This recipe for mini lemon tarts uses simple ingredients to bake up individual desserts that are sure to be a hit at your next spring or summer party.
Ingredients
•
1 1/3 cups all-purpose flour
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1/4 cup cold unsalted butter
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1/2 teaspoon kosher salt
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4 tablespoons ice water, or more as needed
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6 large egg yolks
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1 cup white sugar
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1/2 cup fresh lemon juice
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6 tablespoons unsalted butter, cut into pieces
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1 1/2 tablespoons grated lemon zest
Directions
1
Make shells: Mix together flour, butter, and salt in the bowl of an electric stand mixer and beat until dough becomes crumbly; alternatively, use a pastry blender. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
2
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
3
Roll out chilled dough on a cutting board and cut into 12 (3-inch) circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
4
Make filling: Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Transfer to a bowl, and set aside to cool, 15 to 20 minutes. Pour filling into dough cups.
5
Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool before serving, 20 to 30 minutes.