Shortbread Tarts with Meyer Lemon Curd

AuthorJulie

Shortbread shells:
1 1/2 cups all-purpose flour
1/4 cup sugar
pinch salt
1 cup butter
Curd:
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

1

To 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.

2
3

In 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.

4
5

Makes about 3 dozen tarts.

Category,

Ingredients

 Shortbread shells:
 1 1/2 cups all-purpose flour
 1/4 cup sugar
 pinch salt
 1 cup butter
 
 Curd:
 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

Directions

1

To 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.

2
3

In 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.

4
5

Makes about 3 dozen tarts.

Shortbread Tarts with Meyer Lemon Curd
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