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1
For tartlet shells: In a bowl, stir flour with sugar.With pastry blender or fingertips cut or rub butter into flour mixture until it resembles coarse crumbs.
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2
Sprinkle cold water a tbsp at a time into mixture, mixing lightly with a fork until dough just holds together.
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3
With hands shape dough into ball.Wrap and refrigerate for 30 mins
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4
Preheat oven to 220C/425F/gas 7.On lightly floured surface with floured rolling pin roll out dough 3mm- 1/8 inch thick.
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5
With floured 3 inch round pastry cutter cut out as many rounds as possible.
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6
Repeat with remaining dough.
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7
Press each round in tartlet tins .With fork prick shells in many places to prevent shrinkage and puffing during baking.Bake for 12/15 mins until lightly browned
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8
Cool tartlets before filling them with lemon curd
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9
For lemon curd: Cream together butter & sugar for 2 mins until light & fluffy.
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10
Add eggs one at a time.
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11
Then add yolks.
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12
Beat until mixture becomes smooth and creamy light yellow.
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13
Add lemon juice.
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14
Beat on low speed until incorporated.
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15
Transfer to med sized saucepan and on low heat stir mixture is heated through and no longer looks curdled.
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16
Keep stirring constantly for next 12 min on med heat until thickened.
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17
Remove from heat and let it cool with cling wrap pressed directly on to the surface.
