Lemon tartlets

READY IN: 45mins




  • 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.