Lemon Curd in Shortbread Tarts

I am taking a break from work-related stuff. (Really, there is only so much I can prep without knowing what, exactly, to prep for)

Not the best picture, but this was before I decided to blog.

Ingredients (18 mini tarts):
Tart Shells:
0.5 cups unsalted butter, softened
0.25 cups sifted confectioner's sugar
0.5 tsp vanilla
0.75 cups sifted flour
1 tbs cornstarch or rice flour
pinch of salt (~1/16 tsp)


Lemon Curd:
3 large eggs
0.75 cups sugar
0.33 cups fresh lemon juice (from 2-3 lemons)
4 tbs unsalted butter, softened and cut into pieces
1 tbs finely shredded lemon zest


Method:
Tart Shells:
Cream butter and sugar together.
Beat in vanilla.
Add flour, cornstarch and salt.
Mix until just incorporated and knead until dough forms.
Divide dough into 18 pieces and roll into balls.
Place one ball in each muffin tin.
Press the dough up the sides to form the shell.
Place in the freezer for 10 minutes until shortbread becomes firm.
Preheat the oven to 325F, middle rack.
Bake 18-20 minutes, until lightly browned. About halfway through the bake time, check to see if the dough has puffed. If so, prick with a fork to release the air, and press the dough back into the tin. Check again in 5 minutes and press again if necessary.
Let cool, then carefully remove the shells from the tin. Store until ready for serving.


Lemon Curd:
In a double boiler, or a stainless steel bowl place over a saucepan of simmering water, whisk together eggs, sugar and lemon juice until blended.
Cook, stirring constantly until the mixture thickens to the consistency of sour cream or hollandaise. ~10 minutes.
Remove from heat and pour through a fine strainer to remove lumps.
Whisk butter into mixture.
Add lemon zest.
Cover immediately so skin does not form and let cool.
Can be refridgerated for up to a week.

Just before serving, fill each shell with lemon curd.


Comments:
The addition of the rice flour or cornstarch will make a more delicate shortbread.
Sifting the flour prior to measuring helps to ensure that there will be enough butter to hold the tarts together.
You could make larger tarts, but I find that the ratio of filling to shell is too big in larger tarts.
The lemon zest and juice should be fresh. RealLemon is just plain wrong. (Besides, you need lemons for the zest.)
I have yet to find an energy efficient way to make the tart shells, since my muffin tin only makes 12 at a time. The site that I found the recipe from said that you could freeze them for later use, but I have yet to try it.


Verdict:
SO GOOD!