Lemon Tarts Recipe (with Video)

For the crust
1. Whisk the butter and sugar until they make a creamy mix.
2. Add the egg and whisk together.
3. Then add the flour and salt and stir until a dough starts to form.
4. Transfer to cling wrap and bring together into a ball with your hands without over kneading.
5. Cover and place in the refrigerator for 30 min.
For the curd
1. Mix all ingredients except the butter in a nonstick pan.
2. Cook on medium low heat, stirring constantly, until the mix thickens and coat the back of a spoon.
3. Then add the butter and cook for another 1-2 min, stirring constantly. The curd should have a thick but flowy consistency.
For the tart shells
1. Preheat the oven to 325F.
2. Divide the tart dough into 3 parts. Roll each out with a little bit of flour gently. You don’t want to make it too thin but also not too thick.
3. Cover the non stick tart pans carefully, taking care not to stretch the dough. Prick with a fork.
4. Bake the tart shells for 20 min or so until they just start to develop color. To be safe, you can blind bake them by placing a piece of parchment on them and covering with baking beads or rice / beans.
5. Let the shells cool for a bit, then fill with the curd to the brim. Place in the refrigerator.
For the Italian meringue
1. Mix the sugar and water in a nonstick pan until they reach about 230F.
2. Then start whisking the egg whites with salt until frothy.
3. Once your sugar mix reaches 240F, slowly add to the egg whites while whisking at high speed.
4. Keep whisking until the mix turns cool. You should get a shiny, thick meringue.
For serving
1. Decorate the tarts with the meringue (you can also just use whipped cream for something easier). Serve!