Start by adding the flour, icing sugar, and a pinch of salt to your food processor. Give it a few quick pulses to mix everything together.

Next, toss in the cold butter cubes and pulse again until the mixture looks like fine, crumbly sand.

Crack an egg into a small bowl and whisk it up. Pour it into the processor and pulse slowly until a dough starts to come together.

Shape the dough into a ball, then roll it out between two sheets of baking paper until it's about 4 mm thick (around 1/6 inch). Pop it into the fridge to chill for at least 1 hour—you can even leave it overnight if that’s easier.

Once chilled, peel off the baking paper and cut out circles using a cookie cutter just a bit wider than your muffin pan openings. Gently press the pastry rounds into the muffin pan, making sure they’re snug and touching all sides to avoid air bubbles.

Tip: A muffin pan with a perforated bottom helps the shells bake more evenly and reduces shrinkage!

Chill the shells again for at least 2 hours—overnight is even better if you’ve got the time.

When you're ready to bake, preheat the oven to 160°C (325°F). Prick the bottoms of the tartlet shells with a fork and pop the muffin pan in the freezer while the oven warms up.

Now line each shell with a little piece of crumpled baking paper and fill with baking beads (or rice or beans—whatever you’ve got on hand). Bake for 15 minutes, then carefully remove the weights and paper, and bake for another 15 minutes until the shells are golden and dry to the touch. Let them cool completely before filling.

In a small pot, whisk together the egg yolks, sugar, and lemon juice until nice and smooth. Set the pot over low heat—gentle is key here!

Keep whisking for about 3 to 5 minutes until the mixture starts to thicken just a little.

Cut the butter into small cubes and add them in gradually, whisking after each addition until fully melted and combined. Stir in the lemon zest.

Continue cooking over low heat for another 5 to 15 minutes, whisking constantly. You’ll know the curd is ready when it thickens enough to coat the back of a spoon. To test it, dip in a spoon and run your finger through the curd—if the line stays clean and the curd doesn’t run over it, you’re good to go!

While the lemon curd is still warm and silky, pour it into your cooled tartlet shells. Give each tartlet a gentle tap on the counter to pop any air bubbles.

Chill them in the fridge for at least 2 to 3 hours so the curd sets up nicely.

And that’s it—your zesty, golden lemon tarts are ready to shine! 🍋✨