Back when I was baking for weddings these tarts were one of my most ordered mini desserts! The best part is it is so easy, only a few ingredients and you can make it ahead!
INGREDIENTS
Shortbread Crust
1 cup salted butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 cup corn starch
Filling
1/2 cup fresh lemon juice (about 2-3 lemons)
14 oz can sweetened condensed milk
Finely grated lemon zest from 2 lemons
4 egg yolks
Preheat your oven tp 350 degrees.
Place the butter, powdered sugar, flour, and cornstarch in a food processor and pulse until combined into a loose ball. If you do not have a food processor break cut the butter into small cubes and combine using a pastry cutter or two knives and your hands.
Once your dough is formed press down into a 9inch tart or pie dish. Bake for 15-20 minutes until it just begins to turn light a golden color, make sure you do not let it too brown.
After you remove the crust from the oven and it is still warm take the flat glass bottom or measuring cup and press the crust down leaving 1/2 inch lip around the edge of the dish.
While your crust is baking combine the lemon juice, sweetened condensed milk, lemon zest and egg yolks.
Pour the filling mixture over your hot crust and return to the oven. Bake for 20-25 minutes until the middle doesn’t jiggle and the edges are golden.
Let cool for at least 4 hours and serve with whipped cream and fresh berries.