Lemon Curd Shortbread Tartlets

Lemons. Funny that something so mouth puckering is also the thing that holds smiles and memories. Childhood lemonade stands. Adult lemonade and vodkas. Summertime lemon meringue pie. Late night lemon chicken takeout. Even just the smell of lemons is refreshing. And, seriously, what's better than watching a toddler's first bite of a lemon!

These little bites of happiness won't make you pucker quite like those adorable toddlers but they will satisfy your intense desire for a zingy-tangy-sweet dessert. The shortbread base brings it all together in a finger food style dessert. And really, any sweet treat that you can eat with your hands is already on its way to being a winner in my book!

Lemon Curd Shortbread Tartlets

Lemon Curd (adapted from Fine Cooking)

Ingredients

3 oz. (6 Tbs.) unsalted butter, softened

1 cup white sugar

2 large eggs

2 large egg yolks

2/3 cup freshly squeezed lemon juice

1 tsp grated lemon zest

Instructions

1. In a large bowl, beat the butter for a minute.
2. Add the white sugar and beat for another two minutes until smooth.
3. Slowly add the eggs and yolks. Beat for one minute more.
4. Add the lemon juice and mix. Note: The mixture will look ridiculously curdled, but as you cook it, it will all come together!
5. In a medium saucepan, cook the lemon mixture over low heat. As the mixture heats up and the butter melts you’ll see the mixture smooth and lost its curdled appearance.
6. Turn up the heat to medium.
7. Stir! Stir! Stir! And stir a bit more until the lemon curd starts to thicken and reaches 170 degrees F. You do not want to bring it to a boil!
8. Remove the curd from the heat; add in the lemon zest.
9. Place the curd in a bowl and press plastic wrap on the surface of it. Cool in the fridge. It will continue to thicken as it cools. It should last about a week.

Shortbread Cookie Cups

Ingredients

1 cup  salted butter, softened

1 cup confectioners' or icing sugar

2 teaspoons vanilla extract

1 tsp vanilla powder (if available otherwise omit)

2 cups all purpose flour

Instructions

1. Preheat the oven to 300°F. Lightly spray or grease 24 mini cupcake pan.
2. In a medium-sized bowl, beat the butter for 3 minutes.
3. Add the sugar and beat for an additional minute.
4. Add the vanillas and mix in.
5. Carefully beat in the flour until it comes together in a smooth ball.
6. Place a generous tablespoon or so of dough into each mini muffin tin. Using your fingers, mold the dough into a cup ensuring it goes up the side of the tin.
7. Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes.
8. Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 15- 20 minutes.
9. Remove it from the oven. You’ll notice that the shortbread doesn’t look like a cup! So using a spoon or a mini cookie dough scooper, press into the dough to make a cup shape.
10. Cool completely.

Assembly

1. Carefully remove the shortbread cups from the pan and place on flat surface.
2. Add a heaping tablespoon of lemon curd to each cookie cup.
3. If desired, use a sieve to sprinkle a little bit of icing sugar over the lemon curd shortbread cup just before serving.

See how they are all puffed up? We have to make them look more like a cup to hold the curd.

Use a cookie scoop or spoon to press down on the baked tartlets to make a large indentation.

Perfect.

Heat but do not boil. The initial mixture will look a bit curdled
but it all comes together with a little heat.

Pour into a container and stir in the zest.

The mixture will thicken like this.

Remove the cups and place on serving platter.

Add a tablespoon or so of lemon curd.

Repeat until all cups are filled.

Just before serving dust with icing sugar.

Yum.

Chocolate Chip Cookie Cup Bites with Buttercream

Sweet little bites!

I love cake but sometimes the the chewy yet crispy nature of a great chocolate chip cookie can't be beat. And to be honest regardless of the cake, more times than not, I am more interested in the icing! And that's how this came cookie cup with buttercream icing came to life. Of course, you could make any chocolate chip cookie and just slather icing on it but this time I wanted a cute little presentation that would look fancy enough for showers, lunches, teas etc. What do you think?

Except for some added vanilla this cookie recipe is off the back of the bag. I also zap the chips in my food processor first. This, I think, infuses the chocolate taste into the dough better and because this recipe uses extra mini muffins tins, the chips as is would be too big.

The buttercream goes back to my childhood - simple and delicious. I added some pink colouring gel to it but the possibilities are endless.

I found the cookies needed a little coaxing to come out of the pan so maybe a little spray of oil would have helped. The pan I used was a little smaller than a classic mini muffin tin and had fluted edges (maybe 1-1/2 inches wide) but I'm sure the regular mini pans will work but might take an extra minute to bake.

Finally, if you don't need to make 5 dozen cookies. Feel free to make a dozen or two and freeze the rest. You can also freeze the icing!

Ingredients
2/3 cup melted butter
2 cups lightly packed brown sugar
2 eggs
2 tablespoons hot water
2 tsp vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 package (270 g) CHIPITS® Milk Chocolate Chips

What to do

• Heat oven to 375°F (190°C).
• In large bowl, beat melted butter, brown sugar, eggs, vanilla and hot water until smooth- about 3 minutes.
• In medium bowl, mix together flour, baking powder, baking soda and salt. Stir into butter mixture until blended.
• Pulse chocolate chips in a food processor until sand-like.
• Stir in the chips. Take about a teaspoon of dough and press into the muffin tin that you have on hand. If you put too thick of a layer of dough in it will rise up and not leave you with much of a "cup".
• Bake 10 minutes until golden (this may change depending on size of tin you use).
• Let cool at least ten minutes. Try to remove from tin. If it crumbles cool longer until you can remove the cookie cups.
• Makes about 5 dozen cookies.

Buttercream Icing

Ingredients
4 cups powdered sugar
1 cup butter, unsalted and at room temperature
2 tsp vanilla
1/2 c milk

What to do

• Sift sugar into large bowl.
• Cut butter into smaller pieces.
• Turn mixer on low and slowly add the butter one piece at a time.
• Add vanilla.
• Slowly add milk.
• Turn to medium speed and beat for 4 minutes.
• If desired, add food coloring and beat until consistent color is reached.

Preparing Cookie Cups

• Using either an icing bag or a plastic sandwich bag with a small part of one tip cut away, fill the bag with a cup or so of icing.
• Neatly fill your cookie cups with a swirl of icing.
• Enjoy!