Sunny Lemon Tarts in a Flower-cup Crust

Average rating of 4.5/5. (4 Ratings)
My rating
  • I love it!
  • I like it a lot!
  • I like it.
  • Just okay.
  • Not for me.
Sunny Lemon Tarts in a Flower-cup Crust
What's your Take?

Here's a happy brunch dessert! These sunny desserts are sure to brighten your holidays!

What you'll need

  • - Lemon Curd -
  • Zest from 3 lemons
  • 1 1/2 cups sugar
  • 1 stick (8 tablespoons) butter, softened
  • 5 large eggs
  • Juice from 3 lemons (1/2 cup)
  • 1/4 teaspoon salt
  •  
  • - Pie Crust -
  • 2 cups all-purpose flour
  • 2/3 cup butter-flavored shortening
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • About 7 tablespoons ice-cold water
Notes:

You can use a prepared and thawed pie crust, along with store-bought lemon curd, if you prefer. Just skip to the assembly instructions below.

How to make it

  1. Lemon Curd:

    Remove the zest from 3 lemons -- just the yellow from the skin. You can use a zesting grater or vegetable peeler. Blend the zest in a blender or food processor with the sugar until well blended, and the zest is very fine.

  2. Cream the sugar mixture and butter together.

  3. Then, one at a time, mix in the eggs, followed by the lemon juice and salt.

  4. Pour into a large saucepan on low heat, stirring constantly, until it thickens. It will start to thicken just before it begins to simmer. Remove from heat and allow to cool (refrigerating in a room-temperature container is fine, just cover the curd with plastic wrap to prevent a skin from forming).

  5. Pie Crust:

    Mix the flour and salt in a large bowl. Cut in the shortening until it makes a crumbly mixture. Gradually stir in the ice-cold water -- a tablespoon at a time -- until the dough forms a ball.

  6. Wrap in the dough in plastic wrap, and refrigerate at least 4 hours (overnight is fine).

  7. Now it's time to assemble your lemon tartlets:

    Roll out pie crust evenly on a lightly-floured cutting board.

  8. Sunny Lemon Tarts in a Flower-cup Crust

    Use a 3.75 inch flower-shaped cookie cutter to cut out miniature crusts.

  9. Sunny Lemon Tarts in a Flower-cup Crust

    Place the crusts gently in a lightly-greased mini-muffin pan.

  10. Sunny Lemon Tarts in a Flower-cup Crust

    Fill halfway with lemon curd (be careful not to overfill).

  11. Bake at 375 degrees (190° C) for 18 minutes, or until the pastry starts to turn a golden color.

  12. Sunny Lemon Tarts in a Flower-cup Crust

    Allow to cool and serve.

    Such a happy treat! I love these at a holiday brunch, yet they would be perfect for either casual or upscale occasions. Enjoy!

    Photo credit: Catch My Party.

    Read more of Jillian's blog at Catch My Party!

    And don’t miss a post! Follow Jillian on Facebook, Twitter, Google+ and Pinterest!

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.
Most Popular on Facebook