I made these lemon tartlettes one evening just before dinner was ready.  We enjoyed dinner as they cooled and all I had to do was dust them with confectioners sugar…dessert was ready!  This was a treat for me because most desserts that I make require a lot of prep, baking, and or cooling.  The crust and the filling were made in the food processor.  Because the crust was made with the same ingredients as the filling, there was no need to break it down and wash it between preparation.  Quick, Easy, & Super Lemony!

Start with the simple lemony shortbread crust

Transfer filling to spouted cup to make pouring easy

No small tart tins?  A paper lined muffin tin will do …one that makes extra large muffins

Once cooled, dust with confectioners sugar…I also added lemon zest

Quick & Easy Lemon Tartlettes
makes 6

Lemon Shortbread Crust
1/2 cup all-purpose flour
1/4 cup powdered sugar
1/4 cup cold unsalted butter, cut into bits
1/4 teaspoon lemon zest
1 pinch of salt
1 teaspoon cold half & half or milk

Lemon Filling
1/2 cup sugar
2 eggs
1/4 cup lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
2 tablespoons unsalted butter, melted
1 tablespoon confectioners sugar
Additional lemon zest for garnish, optional

Preheat oven to 325 degrees

Make the crust:
Place all ingredients in a food processor and pulse until crumbly.  Add half & half and pulse for about 15-20 seconds, until dough is smooth.  Turn dough out onto lightly floured surface and divide into 6 equal pieces.  Press dough into small tart molds or into the bottoms of a large muffin tin*(the kind that makes extra large muffins).  Set aside until ready for filling.

*If using a muffin tin, place small strips of parchment or wax paper into the bottoms before pressing dough.  This makes removing baked tartlettes easy!

Make the filling:
Place sugar, flour and lemon zest in a food processor, pulse until blended for about 10 seconds.  Add egg, lemon juice, and melted butter and blend for 20-30 seconds.  Divide mixture evenly among prepared crusts.

Bake for 25 minutes.  Once completely cooled, remove from tins and transfer to plate.  Use a strainer to sprinkle with confectioners sugar. Top with lemon zest if desired.