by Terri Rees, Culinary Instructor & Caterer
- Shortbread Crust
- ½ cup cold, unsalted butter, cut into pieces
- ¼ cup sugar
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ⅛ teaspoon salt
In the bowl of a food processor, pulse the butter for a few seconds. Add sugar and pulse until light and fluffy, scraping down the sides of the bowl as needed. Add vanilla, flour, and salt, and process until dough comes together. Press dough into a 9-inch tart pan; make sure the dough is not too thick and trim any excess. (You can also use individual tart pans, just reduce the cooking time and watch them closely in the oven.) Press dough so that it is ⅛ inch above the rim. Prick the bottom of the crust with the tines of a fork. Wrap tightly with plastic wrap and chill for at least 30 minutes or overnight.
Preheat oven to 375°F. Remove crust from refrigerator, line with parchment paper and add a layer of baking beads or uncooked rice. Par-bake until golden brown, about 25 minutes (10 to 15 minutes if using individual-sized tart pans).
- Lemon Curd
- ½ cup sugar
- ⅔ cup fresh lemon juice
- 2 tablespoons heavy cream
- 3 large eggs
- 2 large egg yolks
In a non-reactive bowl, whisk together the sugar and lemon juice. Gradually whisk in the heavy cream, then the eggs, and the egg yolks. Combine thoroughly. Pour the mixture into a saucepan and cook over medium heat, whisking constantly until the filling thickens so the whisk leaves a trail (about 4 minutes). Strain the filling into a bowl and then pour into the baked tart shell. Bake for 4 minutes, remove from oven and let cool before serving.