Mini Lemon Tarts

With a buttery, cookie like French pastry shell and bright and citrusy filling, these mini lemon tarts will convert anyone into a lemon dessert lover. 

Mini Lemon Tarts

Ingredients

For the Pate Sucree Tart Dough

• 3 egg yolks
• 1/4 cup heavy cream
• 2 3/4 cups flour
• 1/4 cup + 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup, 2 sticks unsalted butter, cold

For the Lemon Curd

• 4 egg yolks
• 1/3 cup fresh lemon juice (about three small lemons)
• Zest of three small lemons
• 2/3 cup granulated sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter, softened

Instructions

Make the Pate Sucree Tart Dough:

1. Whisk together egg yolks and cream in a small bowl. Set aside.
2. Combined the flour, sugar, and salt into a small bowl. Cut sticks of butter into small cubes and cut the butter into the flour mixture with a pastry cutter (or forks if your like to play dangerously) until the butter is about the size of peas.
3. Blend cream mixture into flour-butter mixture until just combined and dough begins to form. 
4. Form dough into a large disk, cut in half, then form the halves into disks (you only need ½ for this recipe) Place dough disks in plastic wrap and chill for 2 hours or overnight. 
5. When ready to bake, let dough sit out on counter for about 15 minutes to make easier to work with. Spray mini muffin tins with non-stick spray
6. Roll out pastry on a floured work surface to about ⅛ inch thick. Using a 2 ½ inch round cutter, cut out tart dough. Place dough circles in mini muffin tins and crimp the edges. 
7. Using pie weights or dry beans, place in each mini tart to prevent dough from rising too high. Bake for 15-18 minutes or until golden brown. Let tarts cool completely before filling. 

Make the Lemon Curd:

1. Fill the bottom of a pot or double boiler with 1-2 inches of water and place on high heat. (I use a standard medium pot with a large glass bowl on top.) Once the water begins to boil, reduce heat to low to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the bowl or top of your double boiler. Whisk together until completely blended and continue to whisk while mixture is cooking, about 10-12 minutes, or until mixture has thickened. (Don’t worry if mixture doesn’t look thick enough as it will continue to thicken as it cools. )
3. Remove pan from heat. Stir in butter, 1 tablespoon at a time until each has melted into the curd. Pour lemon curd into a jar or bowl and place plastic wrap directly on top to prevent a skin from forming. Cool in fridge for about 1-2 hours until ready to use. 

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