Lemon Tarts

I love this recipe because, unlike many other lemon tarts, they aren’t too sweet with some of the lemon’s bitterness remaining.

The Tarts…

What you need:

  • 2 cups plain flour
  • 1/2 cup icing sugar
  • 180grams butter, cubed
  • 2 egg yolks (keep the egg whites left over for later use)

What you do:

  1. Combine flour and icing sugar
  2. Then press butter into dry ingredients with your fingers
  3. Add egg yolks and mix well
  4. Knead dough on slightly floured surface until smooth
  5. Roll into a ball, wrap in gladwrap and refrigerate for 30 minutes
  6. Line tart trays with baking paper. Roll the pastry until about 5mm thick.
  7. Cut circles of pastry large enough to fit into tray. Ease pastry into the tray.
  8. Cover pastry with baking paper then fill with rice or beans to stop the middle from rising
  9. Place in 180°C oven for 15 minutes or until the pastry begins to become golden.

The Filling…

What you need:

  • 1 tablespoons lemon rind
  • 3/4 cup lemon juice
  • 3/4 caster sugar
  • 1/2 cup thickened cream

What you do:

  1. Reduce oven temperature to 150°
  2. whisk the eggs, the egg whites (left over from the pastry), the lemon rind and juice, sugar, and the cream.
  3. Pour the filling into the pastry leaving about 5-10mm gap empty at the top to allow room for it to rise. (make sure you have removed the rice and baking paper from inside each)
  4. Bake for 20 minutes or until set.
  5. Allow to cool, then refrigerate.

Sprinkle with icing sugar or serve with cream…

I also topped each tart with an ‘L’ design made from icing mixed with a little cocoa powder 🙂


One response

  1. Pingback: Weekly photo challenge: Inside « elspethc

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