Creamy lemon tarts

Ingredients for 1 servings:

• 1 egg(s)
• 250 g flour
• 30 g sugar
• some salt
• 140 g butter, cold
• 2 tbsp butter, melted
• 200 g sugar
• 3 eggs
• 1 pinch of salt
• 1 lemon(s), the peel and the juice
• 2 tbsp milk
• 3 tbsp flour
• some powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

for 24 pieces

Knead 1 egg yolk with 250g flour, 30g sugar, salt, and 140g butter in pieces. If necessary, add 1-2 tablespoons of cold water. When the dough is smooth, wrap in foil and chill for one hour. Grease two muffin tins with margarine. Preheat the oven to 180°C. Roll out the dough and cut out 24 circles. Place these in the holes in the tins and press down. Mix 2 tablespoons of melted butter with 200g sugar. Then beat in 3 eggs. Add a pinch of salt and stir in the grated zest of one lemon, lemon juice, milk, and 2 tablespoons of flour. Spread the lemon curd into the dough holes. Bake the tins one after the other for 20 minutes. Let cool completely before removing from the tins. Dust with powdered sugar.