instructions
Step 1. Prepare the Tart Dough:
- In a bowl, combine flour, powdered sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to work it in until the mixture resembles small crumbs.
- Add the egg yolk and vanilla. Mix until the dough starts to come together.
- Form into a disc, wrap in plastic wrap, and chill for 20–30 minutes.
Step 2. Bake the Tart Shell:
- Preheat oven to 350°F (177°C).
- Roll the chilled dough and press it into mini tart pans or one large tart pan. Use a fork to prick holes in the bottom (prevents puffing).
- Bake for 12–15 minutes or until lightly golden.
- Let cool completely.
Step 3. Make the Lemon Filling:
- In a saucepan, whisk together lemon juice, zest, sugar, eggs, and salt.
- Place over medium heat, whisking constantly.
- Cook until the mixture thickens enough to coat the back of a spoon—about 5–7 minutes.
- Remove from heat and whisk in the softened butter until smooth and glossy.
Step 4. Fill the Tart Shells:
- Pour the warm lemon curd into the cooled tart crust(s).
- Smooth the top with a spoon.
- Chill for at least 1 hour to set.
Step 5. Garnish & Serve:
- Once chilled, garnish with:
- powdered sugar
- berries
- lemon zest
Serve cold and enjoy the bright citrus flavor!