Ingredients
12
12 servings
- •1 ⅓ cups all-purpose flour
- •¼ cup cold unsalted butter
- •½ teaspoon kosher salt
- •4 tablespoons ice water, or more as needed
- •6 large egg yolks
- •1 cup white sugar
- •½ cup fresh lemon juice
- •6 tablespoons unsalted butter, cut into pieces
- •1 ½ tablespoons grated lemon zest
Instructions
- Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
- Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
- Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
- Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 229
- Carbohydrate: 29g
- Fat: 12g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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