Ingredients:

  • 7 oz (200 g) Unsalted Butter, cold and cubed (for shortbread)
  • 5 oz (100 g) Granulated Sugar (caster sugar preferred)
  • 1/4 tsp (1 g) Fine Sea Salt
  • 5 oz (300 g) All-Purpose Flour, lightly sifted
  • 2 Large Eggs, room temperature
  • 2 Large Egg Yolks, room temperature
  • 4 oz (115 g) Granulated Sugar (for curd)
  • 3 fl oz (90 ml) Fresh Lemon Juice, strained
  • 2 Tbsp (15 g) Lemon Zest, finely grated
  • 4 oz (115 g) Unsalted Butter, chilled and cubed (for curd)
  • 6 oz (170 g) Fresh Raspberries
  • Powdered (Icing) Sugar, To Dust

Instructions:

  1. Cream the cold, cubed butter, sugar, and salt in a stand mixer until just combined—about 1 minute. The mixture should remain pale yellow and sandy, not fluffy. This prevents tough shortbread.
  2. Gradually add the sifted flour on the lowest speed. Mix only until the dough just comes together into a shaggy mass. Stop immediately when no dry flour is visible.
  3. Form the dough into a flat disc, wrap tightly, and refrigerate for 30 minutes. The dough must be very cold before rolling.
  4. Roll the dough to about 1/8-inch (3 mm) thickness on a lightly floured surface. Cut out circles and carefully press the dough into the tartlet tins. Prick the bases thoroughly with a fork.
  5. Blind Bake: Line the pastry cases with parchment paper, fill with baking beans or rice, and bake at 350°F (175°C) for 15 minutes. Remove the weights and paper, then bake for an additional 5–7 minutes until lightly golden brown.
  6. Remove the shortbread shells from the oven and cool completely in their tins on a wire rack.
  7. For the Curd: In the heatproof bowl of your double boiler, whisk together the eggs, egg yolks, sugar, lemon juice, and zest until well combined and slightly foamy.
  8. Cook Gently: Place the bowl over simmering water (bain-marie). Whisk constantly and gently until the curd thickens sufficiently to coat the back of a spoon (about 8–10 minutes).
  9. Remove the bowl immediately from the heat. Cube the cold butter and whisk it into the hot curd mixture one cube at a time until completely emulsified and glossy.
  10. Immediately pour the curd through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture, discarding any bits of zest or cooked egg.
  11. Cover the surface of the curd directly with cling film and refrigerate until completely cold and firm—at least 2 hours.
  12. Assembly: Once the shortbread bases are cooled and the curd is set, gently remove the bases from their tins. Spoon the firm lemon curd evenly into the 6 tartlet shells.
  13. Garnish: Arrange the fresh raspberries artfully on top of the curd.
  14. Serve: Lightly dust with powdered sugar just before serving.