Ingredients

TART SHELLS:
1/2 stick cold butter
1 1/3 c all purpose flour
1/2 tsp kosher salt
4 to 5 Tbsp ice water

LEMON CURD FILLING:
6 egg yolks
1 c granulated sugar
6 Tbsp butter, cut into pieces
1/2 c fresh lemon juice
1 1/2 Tbsp lemon peel, grated

FOR SERVING:
whipped topping

Directions

For tart shells: In a stand mixer, or working with a pastry cutter or two forks, mix butter, flour and salt until dough becomes crumbly. Add water 2 Tbsp. at a time until consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.

Roll out dough on cutting board and cut 3-inch circles using a scalloped cookie cutter. Place into greased cupcake pan, pressing sides of dough to fit.

Combine all filling ingredients in a heavy non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and mixture thickens slightly. DO NOT ALLOW TO BOIL. Remove from heat, transfer to a bowl and cool. Pour filling into dough cups and bake 15 to 18 minutes in a preheated 400-degree oven.

Let cool, then top with whipped topping. Refrigerate any leftovers.