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Meyer Lemon Tartlets

Meyer Lemon Tartlets

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  • Author: Laura Kasavan
  • Prep Time: 35 minutes
  • Cook Time: 18 minutes
  • Total Time: 53 minutes
  • Yield: 24 tartlets
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Meyer lemon tartlets filled with sweet and tangy homemade Meyer lemon curd are a lemon lover’s dream! Top with fresh berries and enjoy! Recipe makes 24 tartlets.


Ingredients

Meyer Lemon Curd

  • 1 1/2 tsp Meyer lemon zest
  • 6 Tbsp Meyer lemon juice
  • 6 Tbsp sugar
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, cut into small pieces

Pastry

  • 3/4 cup unsalted butter, at room temperature
  • 4 ounces reduced-fat cream cheese, softened
  • 2 tsp Meyer lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1 1/2 cups flour

Topping (optional)

  • raspberries
  • mint leaves

Instructions

  1. For the curd, whisk together Meyer lemon zest, juice, sugar, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
  2. Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  3. For the pastry, beat butter, cream cheese, Meyer lemon zest, and vanilla in a large mixer bowl at medium speed until smooth; add sugar and salt and beat until combined. Reduce speed to low and gradually add flour; beat just until incorporated. Cover and chill in the refrigerator for 30 minutes to 1 hour, until easy to handle.
  4. Preheat oven to 350°F and spray two 12-cup mini muffin pans with nonstick spray. Form one-inch balls of dough and place each ball in a muffin cup; use a tart tamper/shaper or lightly floured hands to press dough into the bottom and up the sides of each cup. Prick bottom of cups with a fork and bake for 18 minutes, until edges are lightly golden and set. Cool in pans on a wire rack for 10 minutes before removing from pans to cool completely.
  5. To assemble, pipe or spoon lemon curd into cups. Chill for 30 minutes before topping with a raspberry and mint leaf. Store leftover tartlets in an airtight container in the refrigerator. Any leftover curd can be chilled up to one week.