Take a bite of sunshine with this spring-
inspired dessert.
Wendy Paul shares her recipe for lemon tarts.
Lemon Tarts
1 cup butter, soft
1 cup sugar
1 1/2 cups all purpose flour
2-3 drops Lemon oil
1 tbsp. grated lemon zest (zest of one lemon)
Pinch of salt
Juice of 1 lemon (about 1-2 tbsp.)
Cream together butter and sugar. Slowly add flour and salt.
Once the dough comes together (small crumbles) add lemon
oil, lemon zest and lemon juice. Dough will be crumbly but
stick together.
Place dough into a cupcake tin, about 2 tbsp. each ( I use
my cookie scoop) pressing down with a small spoon to makes
sides and and bottom. Repeat until all dough is used.
(about 18 tarts) Bake at 375 degrees for 7-8 minutes.
Meanwhile make the Meyer Lemon Curd.
Meyer Lemon Curd
6 egg yolks
1/2 cup sugar
1 tsp. cornstarch
Juice and zest of 2 medium Meyer Lemons
6 tbsp. cold butter
In a medium sauce pan, combine egg yolks, sugar, cornstarch
juice and lemon zest. Whisk together over medium heat,
until sauce comes to a simmer. Stir for 1 minute, then
remove from the heat and add butter, whisking until
incorporated one tbsp. at a time.
Scoop a heaping tbsp. of Meyer Lemon Curd into each baked
tart shell. Place back into the oven for 5 minutes.
Remove from the oven and cool completely before serving.
Makes 18 mini tarts. Dust with powdered sugar or a dollop
of whipped cream for garnish.
Fore more great recipes, visit wendypaulcreations.com
.
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