Phenomenal Phoods

Shortbread Tarts with Lemon Curd Filling

Ingredients:

For the shortbread tarts

For the lemon curd filling

Instructions:

For the shortbread tarts

  1. Preheat oven to 325 degrees F.
  2. Combine all ingredients in a food processor until a dough forms.
  3. Break off pieces of dough and roll into 1 1/2 inch balls. Place a ball in each spot in a mini muffin tin. Use a tart tamper or the back of a measuring spoon dipped in flour to press the dough into tart shapes in the mini muffin tin. If the dough is too sticky even with the flour, put the tray in the fridge for a few minutes before shaping the tarts. Poke holes all over the shells with a toothpick or a fork so that they won't shrink so much in the oven.
  4. Bake for 15-18 minutes at 325 degrees F until lightly browned. If the tarts puff up too much, just take the spoon or whatever you used to form them and press them down again while they are still hot.

For the lemon curd filling

  1. Combine the eggs, melted butter, sugar, lemon juice and lemon zest in a saucepan over medium-low heat. You can also do this in a double boiler or in a bowl over a pot with about an inch of simmering water in it if you're worried about the eggs scrambling. It will just take longer for the curd to thicken.
  2. Bring the mixture to a boil, whisking constantly the entire time. It should take 5-10 minutes to come to a boil. If you stop whisking or set the heat too high, your eggs will scramble. Once the mixture starts boiling, reduce the heat and continue to cook and whisk until the mixture is thickened. It should be the consistency of pudding.
  3. Remove from the heat and pour through a fine sieve into a heat safe container. Place plastic wrap directly overtop of the curd to prevent a skin from forming and chill in the fridge until you are ready to fill the tarts.
  4. Spoon chilled filling into cooled tarts. Sprinkle with powdered sugar to serve if you like.