Ingredients:

  • 125g all-purpose flour
  • 155g granulated sugar, divided
  • 115g cold unsalted butter
  • 1g fine sea salt
  • 3 large egg yolks
  • 80ml freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 45g unsalted butter, cubed and chilled

Instructions:

  1. Preheat oven to 350°F (175°C). Rub the lemon zest into the sugar to release essential oils.
  2. In a medium bowl, combine 125g flour, 55g sugar, and salt. Cut in 115g cold butter until the mixture resembles coarse crumbs.
  3. Press approximately one tablespoon of the shortbread mixture into each cavity of a mini muffin tin, pushing up the sides to form a well.
  4. Bake the shells for 12-15 minutes until light mahogany brown. Let cool completely in the pan to set.
  5. In a small saucepan, whisk egg yolks, remaining 100g sugar, and lemon juice. Cook over medium-low heat, whisking constantly for 5–7 minutes until thickened.
  6. Remove from heat and whisk in the 45g chilled cubed butter one piece at a time until the curd is glossy.
  7. Spoon the warm lemon curd into the cooled shells and smooth the tops before serving.