Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 cup (113g, 1 stick) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60ml) powdered sugar (icing sugar)
  • 1 large egg yolk
  • 2-3 tablespoons (30-45ml) ice water
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup (120ml) freshly squeezed lemon juice (from about 3-4 lemons)
  • 1/4 cup (57g, 1/2 stick) unsalted butter, cut into cubes
  • 1 tablespoon lemon zest
  • Powdered sugar (icing sugar), for dusting
  • Fresh raspberries or mint leaves

Instructions:

  1. Combine flour, butter, and powdered sugar in a food processor (or by hand). Pulse/rub together until it resembles coarse breadcrumbs.
  2. Add egg yolk and ice water. Pulse/mix until the dough just comes together. Don't overmix!
  3. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
  4. Roll out the dough on a lightly floured surface.
  5. Cut out circles slightly larger than the muffin tin cups.
  6. Press the dough circles into the muffin tin cups, gently pressing them into the edges.
  7. Prick the bottom of each tart shell with a fork.
  8. Whisk together sugar, flour, and salt in a saucepan.
  9. Whisk in eggs, lemon juice, and lemon zest.
  10. Add butter and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
  11. Pour the lemon filling into the prepared tart shells.
  12. Bake in a preheated oven (350°F/175°C) for 20-25 minutes, or until the crust is golden brown and the filling is set but still slightly wobbly.
  13. Let the tarts cool completely in the muffin tin before gently removing them.
  14. Dust with powdered sugar and garnish with raspberries or mint, if desired.