GF Lemon Tartlets
Mini sugar cookie cups are a cute way to serve a vibrant and tangy lemon curd filling in these two bite treats. Make the components ahead of time then quickly assemble for Easter, a spring brunch, or Mother's Day dessert.
GF Lemon Tartlets
Serving: Makes approx. 4 dozen tartlets.
Ingredients
For the Lemon Curd:
- zest and juice from 2 lemons, about 1/2 c juice total
- 3/4 c granulated sugar
- 1/4 c unsalted butter, or dairy-free alternative, room temperature
- 2 eggs, (or 1/2 c water plus 2 tbsp Better Batter All-Purpose Flour, whisked together)
- pinch of salt
For the Cookie Dough:
- 1 1/2 sticks unsalted butter, softened
- 1 c sugar
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 2 c (8 oz) Better Batter All-Purpose Flour
- 1 tsp baking soda
- 2 tsp cornstarch (or substitute arrowroot powder)
- Cooking spray
- Fresh raspberries for garnish
Instructions
Note: Plan ahead! The lemon curd and cookie dough need time to chill. Make the components ahead of time then assemble just before serving.
Make the Lemon Curd. In the bowl of a stand mixer or using a large bowl and a handheld electric mixer, beat together the lemon zest and butter or dairy-free alternative until light and fluffy. Add the sugar and salt and beat well. Add the eggs one at a time (or the water and flour slurry in two parts) and then add the lemon juice. The mixture will look curdled.
Transfer the curd mixture to a medium saucepan and place over medium-low heat. Whisk constantly as the curd comes to a simmer and begins to thicken.
Remove from the heat and pour into a bowl to cool.
Place a piece of plastic wrap directly on the surface of the cooked lemon curd so a thick skin does not form. Then cover the bowl with a second piece of plastic wrap and chill for at least two hours. You will need approximately 15-20 oz of this lemon curd for the lemon tartlet recipe.
Make the Cookie Dough. In the bowl of a stand mixer, or using a handheld mixer, beat the butter and sugar together until light and fluffy, about 3 minutes. Mix in the egg and vanilla extract and beat until well combined. Add the flour, baking soda, and cornstarch and mix until incorporated.
Cover the dough and chill for at least 6 hours.
Preheat and Prepare. Preheat the oven to 350 degrees. Spray a mini-muffin pan with cooking spray.
Remove the chilled cookie dough from the refrigerator and form about 1 tablespoon of dough into 1-inch balls - just smaller than a ping pong ball. Place in each well of the muffin pan. Repeat to fill the remaining wells of the pan. Use your thumb to press cookie dough into the bottom and up the sides of the well to form a cup shape.
Bake. Bake the formed cookie cups for 7-8 minutes or until very lightly golden brown. The centers may be puffed up and/or under baked – that is ok! Use the back of a spoon to gently press the puffed dough back to the sides, reforming the cup shape. If center is still looking raw, bake one additional minute. Let the pan cool completely on a wire before carefully removing the cookies using a sharp knife to release cookies.
Assemble. Pipe or scoop lemon curd into the cookie cups. I cut off one corner of the zip top bag and pipe in a mound of curd to each cookie. Garnish with a fresh raspberry.
Store in the refrigerator until ready to serve.
Adapted from Crazy For Crust
