Jodi Taffel’s Lemon & Honey Shortbread Tarts entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Lemon & Honey Shortbread Tarts
Write a review
Print
For Tart Shells
  1. 1 cup All Purpose Flour
  2. 1/3 cup powdered sugar
  3. ¼ tsp salt Zest of 1 lemon
  4. 1/3 cup lemon olive oil + more for greasing the pan
For Lemon Curd
  1. 6 egg yolks
  2. ½ cup Sue Bee® Honey
  3. ⅓ cup fresh lemon juice Zest of 1 lemon
  4. ½ cup unsalted butter, cut into pieces
For Ginger Paste
  1. ¼ cup fresh ginger, grated
  2. 1 tablespoon SueBee Honey
For Candied Lemon Peel
  1. ½ cup water
  2. ½ cup sugar Zest of 1 lemon
For Tart Shells
  1. Preheat oven to 325 degrees .
  2. In a medium-sized mixing bowl, whisk together the flour, powdered sugar, salt and lemon zest.
  3. Pour in the olive oil and stir until all of the dry mixture is incorporated.
  4. With a pastry brush, grease your mini muffin pan with a little lemon olive oil.
  5. Roll out the dough to about ¼" thick and cut into 1-inch squares (or circles if you only have a round mini muffin pan).
  6. Press the dough into the muffin pan and prick the bottoms a few times with the tines of a fork.
  7. Cook 30-40 minutes, or until tart shells are firm, but not browned.
  8. Set aside until ready to assemble tarts.
For Lemon Curd
  1. Whisk the egg yolks, Sue Bee Honey, lemon juice, and ½ the lemon zest together in a heatproof glass bowl.
  2. Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
  3. Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
  4. Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.
For Ginger Paste
  1. Mix the grated ginger and honey until combined. Set Aside.
For Candied Lemon Peel
  1. Add the remaining lemon zest, water and sugar to a saucepan and cook over medium heat and bring to a boil.
  2. Remove zest, toss in additional sugar and let dry until ready to use.
  3. Place about 1/8 teaspoon ginger mixture in each tart shell. Fill with lemon curd and top with a piece of candied lemon peel.
Sue Bee Honey http://suebee.com/