Shaped like a new spring bloom, these lemony treats are what you need. They are light, airy, and sweet! Simply cut and bake to create the fun shape.
- 2½ cups all-purpose flour
- 1½ tsp sugar
- 1 tsp salt
- 1 cup (2 sticks) + 2 tbsp butter, cold and cubed
- ¼ cup ice water
- Flower cookie cutter
- Mini muffin tin
LEMON CURD FILLING
- Combine all dry ingredients.
- Add butter and mix until the butter is pea-sized.
- Add ice water and mix until the dough comes together.
- Wrap in plastic and chill for 1 hour.
- Combine lemon juice and zest, Lemon Extract, sugar and eggs. Mix thoroughly and heat in a double boiler.
- Warm on low heat to 180°F (82°C) or until it coats the back of a spoon.
- Remove from heat and stir in butter.
- Mix until smooth or whisk until thoroughly combined.
- Place in a bowl and cover with plastic touching the top of the lemon curd.
- Chill in an ice bath before placing it in the refrigerator to cool.
- Refrigerate 2 hours.
- Preheat oven to 350°F.
- Roll out the tart dough to ⅛”.
- Gently slide your hands under the dough, lift it, and let it relax back into itself.
- Cut out shapes using a flower-shaped cookie cutter and press them into a lightly sprayed mini muffin tin.
- Press the bottom down and push the “petals” to the outside, pressing them down as well. The “petals” lift during baking, but are open enough to fill the shell.
- Lightly dock the inside with a fork.
- Add 3 or 4 pie weights to the bottoms of each tart shell.
- Chill in the freezer for 10 minutes.
- Bake for 15-18 minutes.
- Cool completely and fill with lemon curd. Dust flower edges with powdered sugar before or after filling.
- Cover the lemon curd with plastic touching the top to prevent a skin from forming.
- You want to roll the dough almost to the point where you can see through it.
- The dusted sugar melts into the lemon curd quickly, leaving just the petals dusted.
- Suggestions for decorative toppings: add halved raspberries or blueberries, add a dollop of jam in the center, or pipe meringue on top and toast it.