Meyer Lemon Curd Tartlettes

These petite tartlettes are simply sweet pastry dough baked off, then filled with lemon curd, and topped with a sweetened whipped cream. Meyer lemon is a little more fruitier and not as tart as regular lemon, so that's why I opted for them instead of a regular lemon curd. Regular lemon curd would work fine too though, it'll just be a little more intense flavor.

Meyer lemon curd Tartlettes

1 cup flour

1 stick butter, chilled and diced

1/8 cup water

1/8 cup sugar

1 cup Meyer lemon curd

Directions

1. Sift flour and sugar into a mixing bowl. Cream the butter and flour-sugar.
2. Add the water until combined. Form into a rough ball, cover and refrigerate for 2 hours.
   
   
3. Roll dough into a thing rectangle and using a circular cutter, cut out around 8 tartlettes.
4. Brush with egg wash and bake for 15 minutes in a 425 degree oven.
5. Let tarts cool and then fill with 2 Tbsp of curd and top with freshly whipped cream, enjoy!