Lemon Curd Tartlets

Ingredients for 1 servings:

• 450 g sugar
• 110 g butter
• 4 lemon(s), grated peel and 100 ml juice
• 6 eggs, beaten
• 225 g flour
• 150 g butter
• 50 g powdered sugar
• 1 egg(s)
• 15 ml lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

makes about 24 tartlets

Heat the butter, sugar, lemon juice, and grated lemon zest in a double boiler, whisking until the sugar has dissolved. Remove the pan from the heat and whisk the eggs into the lemon curd. Heat gently for another 5 minutes, stirring constantly, until the mixture has thickened and becomes creamy. Stir the curd in an ice-cold water bath until cold and pour into two boiled jars. The lemon curd will keep in the refrigerator for 2-3 weeks. Quickly knead all of the dough ingredients into a dough, wrap in plastic wrap, and chill for at least 30 minutes. Roll out the dough on a lightly floured surface to a thickness of 0.5 cm and, using a wine glass, cut out circles with a diameter of 7-8 cm. Place each circle into the well of a greased muffin tin and bake in an oven preheated to 180°C for 10-15 minutes. Fill the cooled tartlets with lemon curd as desired.