cute & mini
Let's Make them...
Cream together softened butter, powdered sugar, egg, and flour until it forms a soft dough.
Press the dough into a flat disc and chill in the fridge overnight.
Roll out dough to 1/8" thick, cut out rounds, and press into tart pans.
Dock the crust, fill with baking weights, and bake at 350F for 25 minutes.
Heat eggs, sugar, and lemon juice until it thickens. Stir in butter and set aside to cool.
Fill tart shells with the lemon curd.
In a double boiler, heat eggs and sugar over simmering water until the sugar has dissolved.
Whisk the mixture until it becomes stiff peaks.
Pipe the meringue on top of the lemon curd.
Use a kitchen torch to toast the meringue before serving.
Teak & Thyme
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