Here's a happy brunch dessert! These sunny desserts are sure to brighten your holidays!
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.
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.
Cream the sugar mixture and butter together.
Then, one at a time, mix in the eggs, followed by the lemon juice and salt.
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).
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.
Wrap in the dough in plastic wrap, and refrigerate at least 4 hours (overnight is fine).
Now it's time to assemble your lemon tartlets:
Roll out pie crust evenly on a lightly-floured cutting board.
Use a 3.75 inch flower-shaped cookie cutter to cut out miniature crusts.
Place the crusts gently in a lightly-greased mini-muffin pan.
Fill halfway with lemon curd (be careful not to overfill).
Bake at 375 degrees (190° C) for 18 minutes, or until the pastry starts to turn a golden color.
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.
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