Meyer Lemon Tartlets

Recipe printed from


1 egg yolk

2 tablespoons cold water

1 teaspoon vanilla extract

1-1/4 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon salt

1 stick cold butter, cubed

For the Meyer lemon curd:

2 teaspoons Meyer lemon zest

1/2 cup Meyer lemon juice

1/2 cup sugar

2 eggs

1 stick butter, cubed


For the tart dough: Mix together the flour, sugar and salt. Cut in the butter until pea-sized pieces form. Whisk together the eggs, vanilla and water and mix in with the flour/butter mixture until the dough pulls together. Form dough into a disk, wrap in plastic wrap and chill 30 minutes. Preheat the oven to 375 degrees. Pinch off 1/2 inch pieces of dough and press into two mini muffin tins. Bake until edges begin to turn golden, 9-12 minutes. Let cool briefly and carefully remove shells to a baking sheet.

For the Meyer lemon curd: Prepare a double boiler. Whisk together all ingredients in a bowl set over simmering water. Keep whisking until curd thickens and reaches 160 degrees on an instant read thermometer. Force the curd through a mesh sieve placed over a bowl to remove zest and lumps. Chill the curd until cold.  Spoon the curd into prepared tart shells and top with fresh Meyer lemon zest or a dusting of powdered sugar. Makes 24 tartlets.