Lemon Tartlets with Lemon Curd

Lemon Tartlets with Lemon Curd
makes 48 tartlets

Lemon Curd: recipe from A Side of Sweet
2/3 c. lemon juice, about 3 lemons
4 large eggs
2 egg yolks
1 c. sugar
4 T. chilled, unsalted butter, cut into 1/2" cubes
2 T. heavy cream
1/2 t. vanilla
pinch table salt

Tart Dough:  recipe adapted slightly from Barbara Bakes
2 1/4 c all purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 t. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. powdered sugar
1/2 c. canola oil
1 egg
1/2 t. lemon extract
1/2 t. vanilla extract

Berries and powdered sugar for serving (optional)


Make lemon curd first to allow time for chilling:
1.  Heat lemon juice over medium heat until hot but not boiling.
2.  Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
3.  Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
4.  Curd can be  stored in an airtight container in the fridge for up to a week, just cover, pressing plastic wrap onto the surface of the lemon curd to keep a skin from forming. 

Make tartlets:
1.  Preheat oven to 350°.
2.  Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
3.  In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
4.  Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 10 minutes.
5.  Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Remove to wire racks to cool.  
Assemble tartlets by spooning about a teaspoon of curd into each shell.  Top each tartlet with a berry and sprinkle with powdered sugar (if desired).