Prep 20 mins
Cook 25 mins
- 1 large egg
- 2 large egg whites
- 3⁄4 cup sugar
- 2⁄3 cup fresh lemon juice (4 lemons)
- 1 tablespoon grated lemon, zest of
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1 cup all-purpose white flour
- 2 large eggs
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- confectioners' sugar, for dusting
- To make lemon curd: whisk together egg, egg whites, sugar, lemon juice and zest in a heavy bottomed, medium-sided saucepan.
- If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.
- Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes.
- (the curd will become thicker as it cools).
- Transfer to bowl and let cool.
- Cover and refrigerate until chilled.
- (the curd can be prepared ahead and stored, covered, in the refrigerator for up to 2 days).
- to make pastry shells: place oven rack in the upper third of the oven; preheat to 375 °F.
- Lightly oil 24 three-inch muffin cups or spray them with nonstick cooking spray.
- in a medium-size saucepan, combine 1 cup water, oil, sugar and salt; bring just to a boil over medium heat.
- Remove from the heat and add flour all at once.
- Stir with a wooden spoon until the mixture forms a smooth mass.
- Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.
- in a measuring cup, whisk together eggs, egg whites and vanilla.
- Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated.
- Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon.
- The batter may seem lumpy.
- place aobut 1 t pastry into each prepared muffin cup.
- Dip a spoon in cold water and press the pastry into sides of the cups.
- With moistened fingers, press the pastry part way up the sides of the cups, forming 3/8 inch thick shells.
- Bake for 5 minutes.
- Remove from the oven and prick the centers of the shells with a fork.
- Return to the oven and bake for 10 to 15 minutes longer, or until puffed and golden.
- Loosen shells with a table knife or small metal spatula and transfer to a wire rack.
- Let cool.
- (the shells can be prepared ahead and stored, well wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temp. For 1 hour before filling).
- to assemble tartlets: not more than 1 ½ hours before serving, spoon about 1 t lemon curd into each tartlet shell and dust with confectioners" sugar.