Little Lemon Tarts
By: Veggie Mama
Published: Monday, May 31, 2010 - 5:14am

Ingredients




Crust: 

1 1/2 cups plain flour
1/8 teaspoon salt
1/2 cup butter, room temperature
1/4 cup white sugar
1 egg, lightly beaten
Lemon Curd:

3 large eggs
 cup fresh lemon juice
3/4 cup sugar
4 tablespoons butter, at room temperature and cut into small pieces
1 tablespoon lemon zest

Preparation

1 Lemon Curd: 2 In a bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. cook, whisking constantly until the mixture becomes pale and quite thick, about 10 minutes. 3 Remove from heat and whisk the butter pieces in until melted. 4 Add lemon zest and cool. 5 Shortcrust Pastry: 6 Preheat oven to 200C. 7 In a bowl, cream together the butter and sugar until light and fluffy. 8 Gradually add the beaten egg, until just incorporated. 9 Add flour and salt and mix just until it forms a ball. Don't overwork or the pastry will be hard. 10 Flatten into a disc, cover and refrigerate 30 minutes until firm. 11 Roll dough out on a lightly floured surface until about 3mm thick (mine was way thicker... was in a hurry! but worked really well with the amount of lemon curd). Keep lifting and turning to prevent sticking, or roll out on greaseproof/waxed paper. 12 Cut with a pastry cutter to whatever size your muffin pan is, and gently place in the holes. 13 Bake the pastry cases for 10-15 minutes until lightly browned. Cool. 14 Fill with lemon curd.