Ingredients
- 100 grams lemon juice
- 2.5 grams lemon zest
- 150 grams sugar
- 150 grams whole eggs
- 120 grams butter
Directions
Cream softened butter and powdered sugar.
Gradually mix in eggs.
Stir in almond flour, then sifted low-gluten flour in batches.
Wrap the dough and refrigerate overnight.
Roll the dough to 3mm thick, cut, and shape into molds.
Trim the edges, poke holes in the dough, and bake at 170°C for 15 minutes.
Brush the baked shells with egg wash and bake for an additional 5-7 minutes.
Cool the baked shells completely.
Warm the lemon juice and zest.
Whisk eggs and sugar until dissolved.
Combine the warm lemon mixture with the egg mixture and stir well.
Heat the lemon mixture to 82°C, then strain it.
Cool the strained mixture to 50°C, then add the butter and stir until smooth.
Fill the cooled shells with the lemon curd and chill for 3 hours before serving.
Frequently Asked Questions
How should I store these mini lemon tarts to keep the crust crisp?
These mini lemon tarts are best stored in an airtight container at room temperature for up to 3 days. Avoid refrigerating them, as the moisture can soften the delicate crust. If you must chill them, let them come fully to room temperature before serving for the best texture.
Can I substitute the butter in this mini lemon tart recipe?
While butter is crucial for the rich texture of the crust, you can try substituting it with a high-quality, firm vegan butter alternative if needed. Ensure the butter is softened to the correct consistency for creaming with the sugar, as this step is key to the final texture.
What is the best way to prevent my tart dough from shrinking during baking?
Since this recipe involves a shortbread-style dough mixed with almond flour, chilling the dough thoroughly for at least 30 minutes after lining the tart pans is essential. Blind baking the shells briefly before adding the lemon filling can also help set the structure and prevent excessive shrinkage.
