Mini Lemon Tarts recipe
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Ingredients
- 1 ⅓ cups all-purpose flour ¼ cup cold unsalted butter ½ teaspoon kosher salt 4 tablespoons ice water, or more as needed 6 large egg yolks 1 cup white sugar ½ cup fresh lemon juice 6 tablespoons unsalted butter, cut into pieces 1 ½ tablespoons grated lemon zest
Nutrition Info
- 229.1 caloriescarbohydrate: 28.6 gcholesterol: 127.9 mgfat: 11.9 gfiber: 0.5 gprotein: 2.9 gsaturatedFat: 6.9 gservingSize: -sodium: 85.9 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Mini Lemon Tarts
Directions
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Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
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. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.