My dad was doing some work in her office and became smitten. This post was originally published June 2017 and has been updated. When I was younger, I never understood lemon in desserts. Stir in lemon peel. Yes I think it will work out fine! Cool in fridge for about 1-2 hours until ready to use. ), but you can absolutely use premade lemon curd if that’s what you have. Turn heat back on to low and cook, whisking, until mixture has thickened, about 5 minutes. Hi, would these be the same as lemon tarts at cafe’s? Should i add the curd at the very end before serving? Once curd is set and thickened, feel free to top with whipped cream and/or powdered sugar. Grease a 24-cup mini-muffin pan. So glad you’re enjoying them! You can also use a roll of sugar cookie dough and scoop 1 tablespoon sized balls of dough instead. Any suggestions. Go figure!). Cream butter and sugar together in the bowl of a stand mixer (or with a hand … I still have a jar of curd left and another pan of thick tartlets baking. Olive oil would give this a distincrive flavour, one that were not aiming for lol. Since we’re making these in a greased mini muffin tin, we’ll want to use a 2 ½ inch round cutter to cut our pastry dough. Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. The best time to make the lemon curd is while the tart dough is chilling. Don’t forget to leave a comment & rate the recipe if you enjoyed! Once both our tart shells and lemon curd are completely cool, we can fill our tarts up! They should be fine for a day or so. I only use unsalted butter and a crust without at least a pinch of salt tastes like wallpaper paste. ★☆ Sweeten up your day with these favorite brownie recipes. The recipe uses the whole eggs + extra egg yolks. For this recipe, we’ll only use half of the pate sucree tart dough. Took it out after about 13 minutes to add lemon filling and put back in to brown a bit more for another 5 minutes. If you’re serving these at a party they’ll practically jump off the plate. Garnish with sliced fruit and mint leaves. Once tart crusts are completely cooled, carefully pop them out of the pans. Hi! Both my grandfathers were firemen, but my mom’s dad (the chief) passed away when she was 5, so after that they didn’t really keep in touch. The dough seemed way too dry and didn’t even form a ball, it was loose like flour. Since we’re making these in a greased mini muffin tin, we’ll want to use a 2 ½ inch round cutter to cut our pastry dough. My shortbreads cases are rising and i don’t know what to do pleaseeee help. For something a little more elegant and fun, you can pipe whipped cream onto the tarts and/or top with berries or lemon slices. This will make it easier to press into the pans. They probably needed to bake longer – they shouldn’t crack if they are cooked all the way. I’m so glad you enjoyed the recipe. For a more rustic, understated dessert, top with a dollop of whipped cream and call it good. WHY did you have to make the recipe so simple and so quick? balls; press onto the bottom and up sides of 24 ungreased mini muffin cups. Thank you fod your response, you answered my question and will try it out. Remember, it’s a judgement free zone here) and devour! Store in an airtight container in the refrigerator. Haven't taste them yet, but please . Looking for recipes for lemon tarts? They should pop out if you've sprayed the pan well, but using a butter knife to pop them out might help. Gradually add flour, mix well. You’ll also want to make sure you don’t skip them tempering step, and then keep the heat as low as possible in the final cooking and thickening step.