Ingredients
- TART SHELLS:
- 1/2 stick cold butter
- 1 1/3 c. all purpose flour
- 1/2 tsp. kosher salt
- 4 to 5 Tbsp. ice water
- LEMON CURD FILLING:
- 6 egg yolks
- 1 c. granulated sugar
- 6 Tbsp. butter, cut into pieces
- 1/2 c. fresh lemon juice
- 1 1/2 Tbsp. lemon peel, grated
- FOR SERVING: Whipped topping
Details
Adapted from justapinch.com
Preparation
Step 1
For tart shells:
In a stand mixer, or working with a pastry cutter or two forks, mix butter, flour and salt until dough becomes crumbly. Add water 2 Tbsp. at a time until consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
Roll out dough on cutting board and cut 3-inch circles using a scalloped cookie cutter. Place into greased cupcake pan, pressing sides of dough to fit.
Combine all filling ingredients in a heavy non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and mixture thickens slightly. DO NOT ALLOW TO BOIL. Remove from heat, transfer to a bowl and cool. Pour filling into dough cups and bake 15 to 18 minutes in a preheated 400-degree oven.
Let cool, then top with whipped topping. Refrigerate any leftovers.
You'll also love
- Strawberry Orange Trifle 4/5 (17 Votes)
- Macaroni Taco bake 4.3/5 (13 Votes)
- Berry Crisp Spiral Ham 4.1/5 (17 Votes)
- Instant Pot Lemon Yogurt Cake 3.9/5 (41 Votes)
Review this recipe