Sunny Lemon Tarts in a Flower-cup Crust

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Sunny Lemon Tarts in a Flower-cup Crust
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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

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!

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