Lemon Tarts

Ingredients

• 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

• 2 lemons, zested and juiced
• ¼ tsp Amoretti® Lemon Zest Oil Extract O.S.
• ¾ cup + 2 tbsp sugar
• 4 extra large eggs
• 6 tbsp butter, cubed

• Flower cookie cutter
• Mini muffin tin

Directions

1. Combine all dry ingredients.
2. Add butter and mix until the butter is pea-sized.
3. Add ice water and mix until the dough comes together.
4. Wrap in plastic and chill for 1 hour.

5. Combine lemon juice and zest, Lemon Extract, sugar and eggs. Mix thoroughly and heat in a double boiler.
6. Warm on low heat to 180°F (82°C) or until it coats the back of a spoon.
7. Remove from heat and stir in butter.
8. Mix until smooth or whisk until thoroughly combined.
9. Place in a bowl and cover with plastic touching the top of the lemon curd.
10. Chill in an ice bath before placing it in the refrigerator to cool.
11. Refrigerate 2 hours.

12. Preheat oven to 350°F.
13. Roll out the tart dough to ⅛”.
14. Gently slide your hands under the dough, lift it, and let it relax back into itself.
15. Cut out shapes using a flower-shaped cookie cutter and press them into a lightly sprayed mini muffin tin.
16. 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.
17. Lightly dock the inside with a fork.
18. Add 3 or 4 pie weights to the bottoms of each tart shell.
19. Chill in the freezer for 10 minutes.
20. Bake for 15-18 minutes.
21. 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.