I don’t know anyone who does not love a good lemon tart. Truth be told, I have never been a fan of the store bought Lemon tarts. That all changed when I made these lemon tartlets.
My problem with store bought lemon tarts is the agonizing amount of sugar they use. It takes away from lemon flavor. Not these babies!! They’re bursting with the lemon flavor- tart but complimented with the right amount of sweetness. Everything homemade is better? HECK YES! You will never go back to the store bought stuff! Give them a try, they go perfectly with your afternoon tea (or breakfast…oopps!).
The secret to outstanding lemon tartlets, the lemon curd! Some people make a creamier lemon filling but I think that mellows the tart flavor of lemons. So you have to give this a go!The lemon curd recipe might look a little daunting, but I promise you it isn’t. Make sure to have all your ingredients on hand before you get started. Also, during the process of making the lemon curd, the eggs get cooked off, so don’t worry about eating raw eggs or feeding your kids. They need these in their lives as much as you do!! If you’re still not satisfied, you could also try to find pasteurized eggs at your grocery store-I could do a post in the future about how to pasteurize eggs at home. Leave your thoughts in the comments below.
I made these tarts as individual tartlets using smaller tart molds, but they can be made into one big tart as well in a large tart pan. The baking time will change slightly for the larger tart, so make sure to keep an eye on the tart. It will take a little longer to bake.
These lemon tarts go perfectly with deliciously ripe raspberries. Bonus points, they look beautiful! If there are no raspberries lying around, you could top up with sliced strawberries. Better yet, if you’re feeling adventurous in the kitchen you could try a meringue.
Serving size: 12 tartlets
For the Crust
- 1 1/4 cups all-purpose flour, plus more for fingers and measuring cup and rolling surface
- 1/2 cup cold unsalted butter, cut into pieces
- 1/3 cup sugar
- 1/4 teaspoon salt*
For the Lemon Curd
- 2 large eggs plus 2 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon cornstarch
- 1-2 tablespoons finely grated lemon zest,
- 1/4-1/2 cup fresh lemon juice**
- 10 tablespoons unsalted butter (1 stick butter), cut into small pieces
- 1/4 teaspoon salt*
For the Crust:
Pulse flour, butter, sugar, and salt only until moist crumbs form.
Transfer dough to individual tartlet pans with a removable bottom***; with floured fingers, press evenly into bottom and up side of pan. You could also use the bottom of a floured measuring cup to help press the dough down and against the side of the pan. Make sure there is some dough hanging above the edges of the tart pan. Use a fork to make the desired impressions on this overhang.
Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 375 degrees until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely.
For the Filling:
Preheat oven to 375 degrees.
Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice and salt. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. Let the curd cool slightly.
Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes.
Once cooled completely, the tarts can be topped with raspberries or topping of choice.
*If using salted butter, reduce the added salt to a pinch.
**I would start with 1/4 cup lemon juice and taste along the way. If you would want a more tart lemony flavor add some more lemon juice, till the desired flavor is attained. However, do not exceed 1/2 cup.
***It could alternatively be made in a 9-inch round tart pan with a removable base.
Loosely Adapted from Martha Stewart