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These delightful lemon cookie tarts combine buttery shortbread with silky citrus curd for the perfect balance of sweet and tart flavors. This recipe transforms a classic lemon dessert into elegant individual servings, ideal for gatherings and family treats. The contrast between the melt-in-your-mouth cookie base and smooth lemon filling creates an unforgettable taste experience.
The magic moment of serving these tarts is when guests discover the luscious lemon center. The secret lies in properly timing the curd's cooking process.
Key Ingredients and Tips
- All-Purpose Flour (345g): Sift before using for lighter cookies. Quality flour ensures perfect texture
- Unsalted Butter (230g for cookies, 85g for curd): Temperature is key - let sit out 2 hours for proper creaming
- Unwaxed Lemons: Choose organic for best zest flavor. Juice just before using for maximum freshness
- Fresh Eggs (1 whole + 2 whole and 2 yolks for curd): Room temperature ensures smooth incorporation
- Sugar (250g for cookies, 200g for curd): Carefully balanced ratio for perfect sweetness
Step-by-Step Instructions
- 1. Making the Cookie Base
- Begin by sifting flour with baking powder and baking soda. In a separate bowl, cream softened butter with sugar until light and fluffy - about 3-4 minutes with an electric mixer. This step is essential for texture. Gently incorporate the egg and vanilla, then gradually add dry ingredients. Dough should be pliable but not sticky.
- 2. Shaping and Baking
- Preheat oven to 190°C. Form walnut-sized dough balls and place in greased mini muffin tins. Recipe yields approximately 24 tarts. Avoid overfilling molds as cookies will expand slightly. Bake 10-12 minutes until edges turn golden. Immediately create an indentation in center of each cookie using back of teaspoon.
- 3. Preparing Lemon Curd
- While cookies cool, make the curd. Melt butter with sugar over medium heat. Whisk whole eggs, yolks and lemon juice in separate bowl. Gradually stream into pan while whisking constantly. Patience is crucial - cook 10-15 minutes on low heat, stirring continuously until thickened.
A traditional enhancement is adding a hint of orange zest for subtle complexity.
Finishing Touches
Allow lemon curd to cool fully before filling cookies. Use a piping bag for neat, professional filling. Dust with powdered sugar and garnish with fresh lemon zest.
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Storage and Serving
Store tarts in airtight container in refrigerator up to 5 days. Remove 15 minutes before serving to enhance flavors.
Seasonal Variations
Spring garnish with thinly sliced fresh strawberries. Winter version includes finely minced candied ginger in curd.
These lemon cookie tarts have become a signature dessert for family gatherings. They represent the perfect blend of traditional baking and modern presentation. Each batch recalls cherished memories of learning patience and precision in grandmother's kitchen.
Frequently Asked Questions
- → Can I make the tartlet parts in advance?
- Absolutely! You can prepare the cookie crusts 2-3 days ahead and the lemon filling the day before.
- → How should I store these tartlets?
- Keep them in the fridge in an airtight container for up to three days.
- → Is it possible to freeze the cookie crusts?
- Yes, the crusts freeze well. Add the lemon filling only when you're ready to serve.
- → How do I know if the lemon cream is thick enough?
- It should coat the back of a spoon and hold a fingertip trace when swiped.
- → What if my lemon filling turns lumpy?
- Strain it through a fine mesh sieve while it’s still warm to smooth it out.