Lemon Shortbread Tartlets
I had no idea how perfect these would be for today, until now. A ray of sunshine in a time of sadness and grief. It’s hard to look beyond it all and move on with daily life. One day at a time. Food is my comfort place. I associate food with happy and sad times. That’s why they call pizza and pasta comfort food. That’s why people associate ice cream with binge eating after a bad breakup. Food = comfort. Whatever your comfort need, there is a food.
I don’t remember what songs were playing at certain times of my life. I remember and relate memories to the food. It’s fitting of course given where I am now, being a food blogger. I love food. I make food. It makes me happy in sadness and happy when I don’t need an ounce of cheering up. I’m reminded of how my Gramma could make a mean s’more, even if it was in the microwave. A pizza date with my Grampa and blowing the wrappers off of straws. Then there was the pizza and too many drinks I had drowning my sorrows after hearing of a friends death. I could go on and on, it’s always the food. Happy and sad. Food brings us together in all occasions.
These are perfect lemon-y sunshine bites of deliciousness resting in shortbread flower cups. Forget the flowers that will only wilt and die. Edible flowers that cheer up and excite your tastebuds are where it’s at.
While these require slightly more time than whipping up a batch of lemon squares, these are far more party friendly and way cuter. Every ounce of flavor you expect from a lemon square packed into a one bite dessert. They’re totally worth every second that you spend making them. I highly recommend adding these to your Mother’s Day menu or special event this spring.
Lemon Shortbread Tartlets
- 1/2 C granulated sugar
- 1 C unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 C all purpose flour
- 4 large egg yolks
- 1 C granulated sugar
- 1/4 C lemon juice, roughly 2 lemons
- Zest of 1 lemon
- 1/4 C unsalted butter
- In a large bowl, cream together butter and sugar. Add vanilla, giving a quick mix. Finally add in flour and salt, mixing until smooth. Shape dough into 2 equal discs, wrapping separately in plastic. Chill for at least 1 hour.
- In a double boiler over simmering water, whisk all ingredients for 8-10 minutes. Press through a fine mesh strainer, into a small bowl. Cover with plastic wrap, pressing to the surface of lemon curd so to avoid a skin forming. Cool to room temperature.
- Preheat oven to 350°F. Lightly grease a mini cupcake pan.
- Roll out dough to 1/4-inch thick. Using a 2 1/4-inch flower cookie cutter, cut out enough shapes to use up dough. Gently press cut out dough into greased cupcake pan. Fork each throughout, transfer to the freezer for 10-15 minutes. Bake for 8-10 minutes.
- Fill each cup 3/4 full with lemon curd, or roughly 1/2 of a small cookie scoop. Bake for an additional 5-8 minutes. Cool to room temperature, then transfer to the refrigerator to cool until completely set.
- Carefully remove tartlets from pan. Sprinkle with optional powdered sugar prior to serving. Store chilled.
More Spring recipes to try:
- Perfect white cupcakes with lemon frosting
- Blueberry lemon squares
- Mini lemon-lime cheesecakes
- Carrot cake cupcakes with maple cream cheese frosting
- Lemon sugar cookies
- Slow cooker mini meatball minestrone soup
Adapted from Joy of Cooking