1 (14.1-ounce) package refrigerated pie dough (2 sheets)
2 large eggs
1/2 cup sugar
1/4 cup butter, melted
2 teaspoons cornmeal
1 tablespoon fresh lemon juice
1/8 teaspoon salt
Garnish: lemon zest curls
• Preheat oven to 325°.
• Unroll pie dough on a lightly floured surface. Using a 2½-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*. Set aside.
• In a medium bowl, combine eggs, sugar, melted butter, cornmeal,
lemon juice, and salt, whisking until incorporated. Divide
batter evenly among tartlet shells.
• Bake until set, 13 to 15 minutes. Let cool completely on wire
racks. Carefully remove tartlets from pan.
• Garnish tartlets with lemon zest curls, if desired.
*For testing purposes, we used Chicago Metallic Lift
& Serve Single Squares Pan.