Tasty blooms for your dessert table. Had your fill of dreary weather? Add a touch of spring to the dessert table! These lemon tarts are delicious, and the flower-shaped crust is a charming detail. They'll definitely stand-out among the pinwheels and thumbprint cookies at Christmas.
For the Lemon Curd
Zest from 3 lemons
1 1/2 cups sugar
1 stick (8 tablespoons) butter, softened
5 large eggs
Juice from 3 lemons (1/2 cup)
1/4 teaspoon salt
For the Pie Crust
2 cups all-purpose flour
2/3 cup butter-flavored shortening
1 teaspoon salt
1 tablespoon sugar
About 7 tablespoons ice-cold water
1. Lemon Curd: Remove the zest from 3 lemons -- just the yellow from the skin. You can use a zesting grater or vegetable peeler. Blend the zest in a blender or food processor with the sugar until well blended, and the zest is very fine.
2. Cream the sugar mixture and butter together.
3. Then, one at a time,Read More »from Shake Up the Cookie Exchange with Flowery Lemon Tarts