Lemony short dough for tartlets

Preparation info
  • Yield:

    12 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter until soft and light. Add the sugar and mix until blended.
  • Add the egg and the grated lemon zest and mix again until incorporated, scraping the bottom and sides of the bowl to ensure a well-blended mixture.
  • Add the flour and mix only until it disappears. Scrape the d