Lemon Tarts | BM6.2 | Post 6

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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
Flour –
1 cup
Powdered sugar – 
Salt a
Chilled Butter –
1/4 cup
Chilled Water – about so to bind
2 tbsps or
For the lemon filling
Egg yolk –
4 nos
Butter –
100 gms (a little more than 1/4 cup but less than 1/2 cup)
Sugar –
2 large (both juice and zest)


  1. Sieve the flour mixed with salt.
  2. 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.
  3. Rub the dough lightly using hands till it resembles breadcrumbs.
  4. 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.
  5. Place the dough for resting for 30 mins probably in the freezer.
  6. Roll the dough with a roller lightly with even strokes.
  7. Cut into desired shape with greased and dusted mould and pierce few holes with the fork to avoid rising and letting out of air.
  8. 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.
  9. While the pie crust is baking prepare the lemon filling.
  10. Mix Butter and sugar on a frying pan and let it heat on a double boiler.
  11. Blend them and add the egg yolk to it.
  12. In about 7 mins or so the mixture will begin to thicken at this stage add the lemon to it.
  13. Stir until it becomes thick and remove from the heat.
  14. Cover the mixture once it comes to room temperature and place in the refrigerator to cool before filling.
  15. When both the crust and filling are cool, pipe the filling in the baked pie crusts.
  16. Decorate as you want, chill before serving.
Lemon Tarts | BM6.2 | Post 6

Lemon Tarts | BM6.2 | Post 6

I am sending this to Kids DelightMini Bites

Also check out what everyone else is cooking in the marathon

Lemon Tarts | BM6.2 | Post 6

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