Tiny lemon tarts!
Ingredients
- 1 cup butter
- 1/2 cup icing sugar
- 1 tbsp cornstarch
- 1 3/4 cup flour
- 1 cup granulated sugar
- 3 eggs
- 4 tbsp butter
- 2 lemons juice and rind
Servings: tartlets
Instructions
Pastry
- Mix together butter, icing sugar, cornstarch and flour then chill for an hour.
- Pat out onto floured surface then roll out.
- Cut into small rounds (~2.5" maybe?) and press into mini tart tins.
- Bake at 325 until golden, about 8-10 minutes. If making these ahead of time, can freeze baked shells once cooled.
Curd
- Melt butter in heavy saucepan.
- With beaters, mix in granulates sugar and eggs, then lemon rind and juice.
- Cook until thick.
- Spoon curd into baked shells just prior to serving.