For tart shells

  • 1 cup all-purpose flour

  • 1/2 cup confectioners sugar

  • 1/2 teaspoon salt

  • 1 1/2 tablespoons poppy seeds

  • 1 stick (1/2 cup) cold unsalted butter, cut into bits

  • 1 large egg yolk

  • 2 tablespoons cold water

  • 1 teaspoon fresh lemon juice

For filling

  • 1 1/2 cups lemon curd

  • 1 cup chilled heavy cream

  • 2 tablespoons confectioners sugar

  • 2 teaspoons fresh lemon juice

Make tart shells: Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor. Add butter and pulse until mixture resembles coarse meal. Whisk together yolk, water, and lemon juice in a bowl, then add to processor and pulse until pea-size lumps form and dough holds together when squeezed. (Dough will appear slightly crumbly.)

Press 1/4 cup dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork. Chill until firm, about 20 minutes.

Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.

Fill tart shells and make topping: Fill each shell with 3 tablespoons lemon curd.

Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).

Recipe courtesy of


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