Lemon Tarts | BM6.2 | Post 6
This is one of those posts which was being begged to be started with a picture… Doesn’t that yellow look amazing, drizzled with those sprinkles that my son put on them and a little red cherry in the centre. I almost feel like reaching out at the pic.
And I love lemon tarts for the balance of sweet and sour they bring. I made them for a play date my son had and were enjoyed by both the mums and the kids equally.
For the tart base – Short crust pastry
For the lemon filling
- Sieve the flour mixed with salt.
- Break the butter into small pieces with a help of a knife or metal scraper ,If some pieces are not broken then use the hand to break them but take care not to melt the butter too much.
- Rub the dough lightly using hands till it resembles breadcrumbs.
- Sprinkle water lightly over it and mix the dough to make a lump and Knead lightly to make it smooth but don’t overknead the dough should just come together smoothly thats it.
- Place the dough for resting for 30 mins probably in the freezer.
- Roll the dough with a roller lightly with even strokes.
- Cut into desired shape with greased and dusted mould and pierce few holes with the fork to avoid rising and letting out of air.
- Place it for baking at 150 degrees for 20-25 mins, at this stage you can also keep some beans in the pie moulds. This is basically called blind baking.
- While the pie crust is baking prepare the lemon filling.
- Mix Butter and sugar on a frying pan and let it heat on a double boiler.
- Blend them and add the egg yolk to it.
- In about 7 mins or so the mixture will begin to thicken at this stage add the lemon to it.
- Stir until it becomes thick and remove from the heat.
- Cover the mixture once it comes to room temperature and place in the refrigerator to cool before filling.
- When both the crust and filling are cool, pipe the filling in the baked pie crusts.
- Decorate as you want, chill before serving.