Lemon Curd Marscapone
1 container marscapone, softened
1 jar prepared lemon curd
Mix one container of marscapone (room temperature), juice of one lemon and 3/4 jar of prepared lemon curd. Blend with whisk until smooth. Set aside.

Shortbread Crust
1 cup (2 sticks/228 grams) unsalted butter, at room temperature
6 tablespoons (75 grams) granulated sugar
2 tablespoons coconut sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup (140 grams) unbleached all-purpose flour
1 cup (120 grams) coconut flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

To make the shortbread, using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and confectioners’ sugar on medium speed for about 5 minutes, or until light and fluffy. (This step will take about 10 minutes if using a handheld mixer or a spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the egg yolk and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and paddle again with a rubber spatula to make sure the egg yolk is thoroughly incorporated.

In a medium bowl, sift together the all-purpose flour, coconut flour, baking powder, and salt. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix for about 15 seconds, or until the flour mixture is totally incorporated and the dough is evenly mixed. Stop the mixer and scrape the bowl again to make sure all of flour mixture is thoroughly incorporated.

Scrape the dough out onto a sheet of plastic wrap, and wrap the dough in the plastic wrap, pressing down to form a disk 6 to 7 inches in diameter and 1 inch thick. Refrigerate the dough for about 30 minutes, or until it has firmed up but is still somewhat pliable. (At this point, the dough can be stored in refrigerator for up to 5 days or in the freezer for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator, then let sit at room temperature for about 20 minutes before using.)

Lightly flour the dough disk and 2 large sheets of parchment paper. Split dough in half and place between the sheets of parchment, and roll it out into two rectangles about 1/4 inch thick. Carefully peel off the top sheet of parchment. (Place the whole thing in the fridge for a few minutes if the dough sticks to the parchment.) Transfer the bottom sheet of parchment with the dough to the 4 tartlet pans at least 2-inch sides. Press the dough to fit the bottom of the pans, and allow the parchment to come up the sides of the pan. Don’t worry if the dough is not perfectly smooth. It needs to be about the same thickness all around, but it does not have to be smooth. Dock the entire bottom of the tartlet dough with a fork.

Position a rack in the center of the oven, and preheat oven to 350 degrees.

Place tartlets in the center rack of oven and bake for about 20 minutes, or until the shortbread is light brown—about the same color as maple wood. Remove from the oven and allow to cool. Spoon lemon marscapone mixture into tart shells and smooth out using a small offset spatula. Add remaining 1/4 lemon curd over top of filling and glaze evenly.

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