Step 1

Make the Tart Shells:

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Step 2

– In a large bowl, whisk together flour, powdered sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

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Step 3

– Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough comes together; add an extra tablespoon of ice water if necessary.

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Step 4

– Divide the dough into 12 equal portions, shape them into discs, and wrap in plastic wrap. Chill in the freezer for 30 minutes.

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Step 5

– Preheat the oven to 350°F (175°C). Roll out each disc on a floured surface and press into a mini tart pan. Prick the bottom with a fork. Bake for 15-18 minutes or until lightly golden. Let cool completely.

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Step 6

Prepare the Lemon Curd:

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Step 7

– In a medium saucepan over medium heat, whisk together the sugar, eggs, egg yolks, lemon juice, and lemon zest until well combined.

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Step 8

– Cook, stirring constantly, until the mixture thickens, about 8-10 minutes. Do not let it boil.

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