As you know, we love Meyer Lemons, and we LOVE lemon curd. So, what better way to use our luscious lemon curd than to make adorable little tartlets that look “rustic”-professional *wink*.
*Warning! These might be habit-forming; excessive happiness can occur in some subjects. *
Meyer lemons are originally from China; they’re a hybrid of true lemons and mandarins, which is what creates those wonderfully fragrant and sweet lemons.
Fun fact about citrus: the common fruits we know lemons, limes, grapefruits and oranges are actually major hybrids. They all orinally stem from citrons, citron Papeda, mandarins, pomelos, and the endangered Indian wild orange.
- 7 Meyer Lemons (3 if using regular lemons)
- 1/2 cup (from lemons above)
- Meyer lemon zest (from the lemons used for juice)
- 1 1/2 cup bakers sugar
- 1 stick of unsalted butter (room temperature)
- 4 large eggs
- 1/8 teaspoon kosher salt
Sugar Cookie Crust
- 2 sticks of unsalted butter, room temperature.
- 1 cup granulated sugar
- 2 eggs
- 1/4 teaspoon vanilla
- 1 tablespoon lemon zest
- 3 cups AP flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
For The Lemon Curd:
Because Meyer lemons are smaller you need more to make this curd, zest the lemons and try to avoid zesting the white part of the lemon, which is called the pith. After you zest the lemons cut the lemons in half and juice them.
In a food processor pulse together the sugar and lemon zest until the lemon zest is fully incorporated to the sugar. The sugar will have a “damp” texture.
Cream together the butter and then mix in the sugar.
Beat in the eggs one at a time and then add the salt and lemon juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.
Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken. Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.
Sugar Cookie Crust
Using a stand mixer or a hand mixer, beat together butter and sugar until thoroughly mixed. Three minutes of high.
Add the eggs one at time fully incorporating one before adding the next. Add the vanilla and then the lemon zest.
Finally, at a medium speed add in the AP flour, baking powder, and salt. Mix until just combined. Remove the dough from the bowl, and wrap in parchment paper. Place in the fridge four about thirty minutes.
Preheat your oven to 300°and grease a mini muffin pan with cooking spray.
Once the dough is throughly chilled, remove the dough. Make small balls and push them down into the mini muffin pan using your thumbs or something rounded.
Take the cooled curd and spoon the mixture into the cookie dough crusts.
Bake for about 12 to 14 minutes, when you remove the mini tartlets they will jiggle slightly, that’s okay. Let them cool and then remove.
Sprinkle with powder sugar or a fresh lemon whipped cream and enjoy!
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