Lemon Curd Tartlets

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup cold water
• 3/4 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 3 large eggs
• 1 egg yolk
• Fresh berries (e.g., raspberries, blueberries) - optional
• Mint leaves for garnish - optional
• Powdered sugar for dusting - optional

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour, sugar, and salt.
3. Incorporate the diced butter into the flour mixture until it resembles coarse crumbs.
4. Gradually add cold water, one tablespoon at a time, mixing until the dough holds together.
5. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
6. Roll out the dough on a floured surface to about 1/8-inch thickness and cut into circles to fit your tartlet pans.
7. Press the dough into the pans, prick with a fork, and bake for 10-12 minutes or until golden brown. Allow to cool.
8. In a medium saucepan, whisk together lemon juice, zest, and sugar over medium heat until sugar dissolves.
9. Stir in the butter, allowing it to melt completely.
10. In a separate bowl, beat the eggs and yolk thoroughly.
11. Slowly add a small amount of the hot lemon mixture to the beaten eggs, whisking constantly.
12. Return the tempered egg mixture to the saucepan. Cook over low heat, stirring continuously, until the curd thickens, about 8-10 minutes.
13. Strain the lemon curd through a sieve into a bowl and let it cool with plastic wrap directly on the surface.
14. Spoon the cooled lemon curd into each tart shell.
15. Refrigerate the filled tartlets for at least 30 minutes to set the curd.
16. Top with fresh berries, mint leaves, or a dusting of powdered sugar before serving.