Shortbread Tarts with Meyer Lemon Curd

Shortbread Tarts with Meyer Lemon Curd


April 4, 2016


Shortbread shells:

1 1/2 cups all-purpose flour

1/4 cup sugar

pinch salt

1 cup butter


6 large egg yolks

1 cup sugar

zest of one or two Meyer lemons

1/2 cup Meyer lemon juice

1/2 cup butter, cut into pieces


1To make the shortbread shells, preheat the oven to 350?F. In a bowl (or the bowl of a food processor), combine the flour, sugar and salt; add the butter and blend (or blitz) until well combined and crumbly. Press the crumbs into the bottom and up the sides of mini muffin tins and bake for 8 minutes, or until pale golden.

2In a medium saucepan, whisk together the egg yolks, sugar, lemon juice and zest. Set over medium heat and cook, stirring often (if not constantly) with a whisk, until the mixture comes to a boil and thickens. Remove from the heat and stir in the butter. Set aside to cool slightly, then spoon into shells.

3Makes about 3 dozen tarts.


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