Lemon Tartlets

Impress your guests with these zesty and creamy lemon tartlets, featuring golden, crisp shells filled with velvety lemon curd.

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Gather ingredients and preheat oven to 350°F (175°C).
In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter and pulse until crumbly.
Add egg yolk and pulse until combined. If dough is dry, add cold water 1 tablespoon at a time.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out chilled dough to 1/8 inch thick and cut circles to fit tartlet pans.
Press dough circles into pans and prick bottoms with a fork.
Bake for 12-15 minutes until golden and cool completely.
In a heatproof bowl, whisk lemon juice, zest, sugar, and eggs over simmering water for 8-10 minutes until thickened.
Remove from heat and whisk in butter until smooth. Strain to achieve a silky texture.
Cover and chill lemon curd for at least 1 hour.
Spoon or pipe chilled lemon curd into tartlet shells.
Garnish with powdered sugar, berries, or whipped cream if desired.

For a gluten-free option, use almond flour or a gluten-free flour blend. You can customize the tartlets by adding various flavors or fruits.