1 Stick (8 oz) Marzipan
1 Stick (1/4 lb.) Butter
1 Cup Flour
2 Tablespoons Flour
1 Pinch Salt
1/4 Teaspoon Almond Extract
3/4 Cup Sugar
3 Lemons -- Juiced
1 Tablespoon Lemon Rind -- Grated
3/4 Stick Butter -- Room temperature
In a food processor, process marzipan until soft.
Add butter and process.
Add egg and blend.
Add flour and salt and pulse until incorporated.
Remove dough from bowl, form
into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375o
Break off bits of dough and pat into tart shells.
Dough yields as follows: 18 tart shells ~
2-1/2", 36 tart shells ~ 1-1/2", 48 Mini tartlet shells
Bake in preheated oven for 10 - 14 minutes or until golden brown.
Remove from oven to cool.
In medium saucepan whisk
eggs, sugar, lemon juice and lemon rind until blended.
Cook over medium low heat, whisking constantly until mixture comes to a boil.
Immediately remove from heat and pour into bowl.
Cut butter into little
bits and whisk into lemon mixture.
Refrigerate until cold.
Fill lemon mixture into tartlet shells.
Once tartlets are filled you an freeze them in a singe layer on a cookie sheet. When they
are nice and frozen they can be placed into a plastic container in layers with a sheet of wax paper in between. Defrost for about 10 minutes before serving.