lemon tarts

this was my first attempt at a lemon meringue pie (though i hate meringue so i used heavy whipping cream instead) and was really pleased with the result.  i was making it for a crowd so when i cooked the lemon filling having quadrupled the batch, it took too long to heat up and therefore got a little overcooked.  if i were to do it again, i would cook it in smaller batches for a creamier filling.  the crust is a perfect compliment to the tart lemon. thanks food network!

the crust took half as long to bake in my oven in each step.

crust ingredients

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt

crust directions

Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

lemon filling ingredients

1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed

lemon filling directions

Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.