LEMON TART
These classic lemon tarts are the perfect combination of buttery, flaky crust and zesty, velvety lemon filling. Whether you’re hosting a party or indulging in a sweet treat for yourself
Temp: 180 c
Time: 25 minutes
Ingredients
Tart base
- 250gm – unsalted butter
- 50gm – Flour
- 125gm – icing sugar
- 25gm – milk powder
zest filling
- 100gm – unsalted butter
- 100gm – egg yolks
- 100gm – sugar
- few drops – lemon juice
STEPS TO FOLLOW:
Prepare the Tart Dough
Step 1: Cream the Butter and Sugar
In a large mixing bowl, combine 250g of unsalted butter and 125g of icing sugar. Using a whisk or an electric mixer, beat the mixture until it becomes light, fluffy, and creamy. This step is crucial for a smooth tart crust.
Step 2: Incorporate the Egg and Vanilla
Crack half an egg into the bowl and add ½ teaspoon of pure vanilla extract. Beat the mixture on medium speed for about 3 minutes to ensure the egg and vanilla are fully blended into the butter-sugar mixture.
Step 3: Add Dry Ingredients
Gradually sift in 50g of all-purpose flour and 25g of milk powder. Mix gently with a spatula or your hands until the dough comes together into a smooth ball. Be careful not to overmix to maintain a tender, melt-in-your-mouth texture.
Step 4: Chill the Dough
Wrap the dough tightly in plastic wrap or place it in a covered bowl. Refrigerate for 30 minutes to firm up the dough, making it easier to handle and preventing shrinkage during baking.
Shape and Bake the Tart Shells
Step 1: Prepare the Tart Molds
Remove the chilled dough from the refrigerator and divide it into small portions. Press each portion evenly into tart molds, ensuring a uniform layer across the base and up the sides. Trim off any excess dough for clean edges.
Step 2: Pre-Bake the Tart Shells
Preheat your oven to 180°C (350°F). Place the tart molds on a baking tray and bake for about 12–15 minutes, or until the shells are lightly golden and firm. Allow them to cool completely before adding the filling.
Make the Zesty Lemon Filling
Step 1: Combine Ingredients in a Saucepan
In a medium saucepan, add the following: 100g of unsalted butter, 100g of granulated sugar, 100g of egg yolks, A few drops of freshly squeezed lemon juice, for a tangy flavor.
Step 2: Cook the Filling
Place the saucepan over medium-low heat and stir continuously with a whisk or spatula. This prevents curdling and ensures a silky-smooth consistency. Cook for 5–7 minutes, or until the mixture thickens into a custard-like texture.
Step 3: Cool the Filling
Remove the saucepan from heat and let the lemon filling cool slightly before assembling the tarts.
Remove the saucepan from heat and let the lemon filling cool slightly before assembling the tarts.
Assemble the Lemon Tarts
Step 1: Fill the Tart Shells
Spoon or pipe the lemon filling into the cooled tart shells, spreading it evenly to the edges for a professional finish.
Step 2: Set the Filling
Refrigerate the filled tarts for 15–20 minutes to allow the filling to firm up.
Step 3: Garnish and Serve
For an extra touch of elegance, garnish the tarts with a dusting of powdered sugar, a sprinkle of lemon zest, or a dollop of whipped cream. Serve and enjoy the perfect balance of buttery crust and zesty lemon filling!
Pro Tips for Perfect Lemon Tarts
Use high-quality butter and fresh lemons for the best flavor.
Avoid overmixing the dough to keep the crust tender.
Stir the lemon filling constantly to achieve a velvety texture.
These irresistible lemon tarts are perfect for any occasion, from afternoon tea to elegant dinner parties. Their buttery crust and tangy filling make them a crowd-pleasing dessert!
