Ingredients
Equipment
Method
For the Tartlet Shells
- In your stand mixer with the paddle attachment (or using a hand mixer), cream together the room temperature butter, granulated sugar, and vanilla extract until just combined and smooth. Gradually add the all-purpose flour and a pinch of salt. Mix on low speed until the dough just comes together, forming a soft ball. Avoid overmixing.
- Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or until it feels firm to the touch. Chilled dough is much easier to handle.
- While the dough chills, preheat your oven to 375°F (190°C). Generously spray your 24-well mini-muffin pan with baking spray to prevent sticking. This ensures your mini lemon tarts shells release easily.
- On a lightly floured surface, roll the chilled dough to an even 1/8-inch thickness. Use your 2 1/2-inch round cutter to cut out as many circles as possible. Gather and re-roll scraps gently if needed.
- Carefully press each dough round into the prepared mini-muffin wells. Line each raw shell with a mini cupcake liner or a small piece of parchment paper, then fill with pie weights (or dried beans/rice). Bake for 10 minutes.
- Remove the pan from the oven. Carefully lift out the liners and pie weights. Return the pan to the oven and continue baking for another 5-8 minutes, or until the edges are lightly golden brown. Let the tart shells cool completely in the pan on a wire rack before carefully removing them.
For the Lemon Curd
- In a food processor, combine the finely grated lemon zest and 3/4 cup granulated sugar. Process until the zest is very fine and fragrant, about 30 seconds. Add the fresh lemon juice, large eggs, cold unsalted butter pieces, and kosher salt. Process until the mixture is completely smooth and well blended, about 1 minute.
- Pour the lemon mixture from the food processor into a medium saucepan. Cook over medium-low heat, stirring constantly with a rubber spatula or whisk. Continue cooking until the curd thickens significantly, coats the back of your spatula, and reaches 175°F (79°C) on an instant-read thermometer. This usually takes 8-12 minutes. Do not boil.
- Immediately remove the saucepan from the heat. Pour the hot curd into a clean bowl. Stir it occasionally as it cools to room temperature to prevent a skin from forming. Once cooled, cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the curd. Refrigerate for at least 2 hours, or until completely firm and cold.
For Serving
- In a chilled bowl, combine the heavy whipping cream and powdered sugar. Whip with an electric mixer until soft peaks form. Be careful not to over-whip.
- Spoon or pipe the chilled lemon curd into each cooled tartlet shell. Top each of your delicious mini lemon tarts with a dollop of whipped cream just before serving.
Nutrition
Notes
Always use fresh lemon zest and juice for the brightest, most authentic flavor. Adjust the amount of sugar in the lemon curd to your preferred level of tartness. Ensure your shortbread dough is properly chilled for easier handling and a crisp, stable shell. Roll dough uniformly to an even 1/8-inch thickness. Do not skip blind baking with pie weights to prevent shells from puffing or shrinking. Cook lemon curd slowly over medium-low heat, stirring constantly, and use an instant-read thermometer to accurately gauge 175°F (79°C). For an extra-velvety curd, consider straining it. Garnish with fresh raspberries, blueberries, lemon zest, or a sprig of mint. Store assembled tartlets in an airtight container in the refrigerator for 2-3 days. Lemon curd can be prepared up to a week in advance; baked shells can be made a few days ahead. Assemble just before serving. Experiment with lime, orange, or grapefruit zest and juice for variations. Nutrition information is estimated based on common ingredients and serving sizes and may vary.