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.
Curd:
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.
Cookies:
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.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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