Ingredients

The following ingredients have 9 Servings
  • TART SHELLS:
  • 1/2 stick(s) cold butter
  • 1 1/3 cup(s) all purpose flour
  • 1/2 teaspoon(s) kosher salt
  • 4 to 5 tablespoon(s) ice water
  • LEMON CURD FILLING:
  • 6 - egg yolks
  • 1 cup(s) granulated sugar
  • 6 tablespoon(s) butter, cut into pieces
  • 1/2 cup(s) fresh lemon juice
  • 1 1/2 tablespoon(s) lemon peel, grated
  • FOR SERVING:
  • - whipped topping

Instruction

  • 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. WHAT LEFTOVERS?