PASTRY Ingredients

• 125g salted butter (1/2 cup)
• 1 1/4 cups flour
• 1/3 cup sugar

PASTRY Method

1. In food processor, pulse the flour, sugar, butter and salt just until moist crumb come together.
2. Refrigerate for one hour, then roll out to 2 mm thick.
3. Use pastry cutter to cut tartlet rounds, and transfer to a pre-greased tartlet tray
4. OR: Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
5. Prick the dough with a fork. Place in the freezer for 15 minutes (until firm). Prick all over with a fork.
6. Bake for 25-30 minutes until golden.
7. If dough puffs while baking, gently press with a spoon back into the pan.
8. Let cool completely before adding the lemon curd.

LEMON CURD Ingredients

• 1 1/3 cups sugar
• 1 tablespoon finely grated lemon zest
• 4 large eggs, whole
• 4 large egg yolks
• 2/3 cup fresh lemon juice
• 10 tablespoons unsalted butter plus 1/4 tsp salt.

LEMON CURD Method

1. Using a vegetable peeler or grater, remove the colored zest from the lemons, leaving the white pith.
2. Combine the lemon zest, lemon juice, sugar, and eggs in a small saucepan on medium heat, whisking constantly.
3. Bring the mixture to a simmer, whisking the entire time for at least 10 minutes.
4. Add the diced butter and stir until melted.
5. Keep stirring until the curd is thick enough to coat back of a wooden spoon. Take care not to boil and to whisk very quickly; 5-7 minutes.
6. Spoon out the curd over a fine-mesh sieve into a glass bowl(a small portion at a time).
7. Place plastic wrap over the surface of the curd, let the lemon curd cool slightly, then spread it in the prepared tart shell/s.
8. Chill the tartlets for at least 1-2 hours, or until the filling is firm.