Cherry Tea Cakes: Meyer Lemon Tartlets

Photos Courtesy of CherryTeaCake.com

Cherry Tea Cakes: Meyer Lemon Tartlets

Sugar Cookie Tartlet Crust
Adapted from Baking Bites

1/3 cup sugar
1/2 cup butter, room temperature
1 1/4 cups all purpose flour
1/4 teaspoon kosher salt
2 tablespoons cream
1 teaspoon vanilla extract

Preheat oven to 400F.

In a stand mixer, cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.

Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.

Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.

Meyer Lemon Curd Tart Filling
Adapted from Baking Bites

1 cup sugar
2/3 cup Meyer lemon juice, freshly squeezed and strained
1 tablespoon lemon zest
3 large eggs
2 egg yolks
6 tablespoons unsalted butter, softened and cut into half inch pieces

In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.

In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.

Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.

Remove custard from stove and whisk in butter, adding in one piece at a time.

When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.

Refrigerate overnight or at least 8 hours before serving.

For powdered sugar stripes:

Immediately before serving cut strips of paper out, and gently lay over top of tart, touching curd as minimally as possible. Sprinkle with powdered sugar. Carefully remove strips of paper, tilting so that excess sugar slides onto the sugar stripes, keeping clean lines. If curd sticks to paper forming small peeks, wet the tips of your finger and gently press back down.

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