Lemon Tarts

From Kar in the Kitchen




Crust

1 ¾ cups all-purpose flour
Scant ½ cup butter, cubed and slightly softened
1 cup powdered sugar, sifted
Pinch of salt
2 medium eggs, at room temperature

Place ingredients in a food processor or you can do this by hand, till mixed.
Roll the dough into a ball, wrap in plaster wrap, and rest in the refrigerator for 1 to 2 hours before using or overnight.

When the dough is rested and you are ready to use it, unwrap and roll out on a lightly floured counter to a 1/16-1/8 inch thickness. Cut out round circles big enough to fill in a muffin tin.

Prick with a fork and place in freezer for 10-15 minutes, then bake at 350 degrees for approximately 10 minutes.

Lemon Cream
1/2 cup plus 2 tablespoons lemon juice
3 eggs
1 egg yolk
3/4 cup sugar
Pinch salt
1 cup (2 sticks) cool butter

Whisk together all ingredients except the butter and heat in a double boiler over medium heat. Whisk constantly until the mixture thickens and hits 180 degrees (about 10-12 minutes). Remove from the double boiler and cool to 140 degrees. (At this point in time, I ran the mixture through a strainer to remove any curdled egg.) Using an immersion blender in the bowl or a regular blender, add butter 1 tablespoon at a time with blender running until incorporated. Store in an airtight container refrigerated for up to 5 days.