Lemon Chess Tartlets
Serves: 12
 
Ingredients
  • 2 (14.1-ounce) packages refrigerated piecrust dough (4 sheets)
  • 2 large eggs
  • 1⁄2 cup granulated sugar
  • 1⁄4 cup unsalted butter, melted
  • 2 teaspoons cornmeal
  • 1⁄2 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1⁄8 teaspoon fine sea salt
  • Garnish: confectioners’ sugar and lemon zest curls
Instructions
  1. Preheat oven to 325°.
  2. Unroll dough on a lightly floured surface. Using a 3 1⁄2-inch square cutter, cut 12 squares from dough. Press a dough square lightly into each well of a 12-well square tartlet pan with removable bottoms*, pinching corners of dough squares to elongate slightly.
  3. In a medium bowl, whisk together eggs, granulated sugar, melted butter, cornmeal, lemon zest, lemon juice, and salt. Divide batter evenly among wells of prepared pan.
  4. Bake until filling is set,13 to 15 minutes. Let tartlets cool completely in pan on a wire rack. Carefully remove tartlets from pan. Serve immediately or place in an airtight container, refrigerate, and serve within 3 days at room temperature.
  5. Just before serving, garnish tartlets with a dusting of confectioners’ sugar and lemon zest curls, if desired.
Notes
*We used Chicago Metallic Lift & Serve Single Squares Pan.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-chess-tartlets/