Gem Pan Mini Lemon Tarts

Gem Pan Mini Lemon Tarts

My daughter Eimile selected this recipe from the Lively Table food blog. We used a Griswold #1 gem pan instead of the mini tart pans. Using cast iron gem pans requires a longer time to cool, and provides round-shaped tarts. They don't come out quite as pretty as when you use the mini tart pans, but you know I've got this thing about cast iron. My daughter piped whipped cream on the top and added raspberries.We were really happy with how they turned out. The shortbread crust is the way to go, and making the lemon curd from scratch is well worth the effort! 
Servings

12

Prep time

60 min

Ingredients

Crust
  • 1 cup (1 stick) unsalted butter
  • ½ cup sugar
  • 1 cup white whole wheat (or all-purpose) flour
  • ½ teaspoon fine sea salt (omit if using salted butter)
  • 1 teaspoon vanilla extract
  • 2 cups lemon curd (recipe below)
  • Whipped cream
  • Fresh raspberries\
 Lemon curd
  • 2 tablespoons lemon zest
  • 1½ cups fresh lemon juice
  • 1 cup sugar
  • ½ teaspoon fine sea salt (omit if using salted butter)
  • 6 large eggs + 4 large egg yolks
  • 8 tablespoons unsalted butter (½ stick), cubed

Preparation

Shortbread Crust
In a stand mixer, cream together butter and sugar. Mix in vanilla. Add flour and salt and mix well. Refrigerate dough for 30 minutes.

Preheat the oven to 300° F. 

Remove dough from the refrigerator. Roll out the dough and press into your gem pan cups (or mini tart pans). Place your pan in the oven and bake for 15-20 minutes or until lightly golden (less if you are using mini tart pans). Remove from the oven and let cool before removing the tarts from your gem pan. If you are using a cast iron gem pan, this may take 30 minutes or so.

Fill each cup with lemon curd. Top with whipped cream and raspberries.

Lemon Curd
Whisk eggs and egg yolks in a bowl until well mixed. Set aside.

In a small saucepan, heat lemon juice, zest, sugar and salt over medium heat until sugar is dissolved. Turn off heat. 
Slowly scoop about ½ cup into the eggs while whisking. Pour egg mixture into the pan on the stove while whisking to prevent curdling. Turn heat back on low and cook, whisking, until mixture has thickened, about 5-10 minutes.

Remove from heat and stir in the cubed butter until it’s completely incorporated.

At this point you can strain the zest and any egg solids that may be in the curd if you’d like, by pushing it through a fine mesh strainer, or just leave it as is.

Cover lemon curd and chill at least 2-3 hours before using.


Source: Adapted from Lively Table, © 2021 LIVELY TABLE
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