Lemon Tarts are the perfect balance between the sourness and sweet and are one amazing dessert option especially if you are looking for bite-sized desserts!
This is one of those recipes which was being begged to get a picture taken first! Doesn’t that yellow look amazing, drizzled with those sprinkles that my son put on them and a little red cherry in the center? I almost feel like reaching out to those lemon tarts in the picture!
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 these were enjoyed by both the mums and the kids, equally.
I love adding lemon or any kind of zest to desserts. I believe they impart a special taste to the sweet dishes and sure take the taste to another level. In fact, I do have a lot of recipes on the blog which use zest or just any citrus fruit as a base for desserts. Like this Madeleine which has lemon zest and lemon syrup coating on it!
Lemon tarts are supposed to have originated in France and are known as Tarte Au Citron. Menton is one of the few places in France where lemons grow and this is supposed to be the place where the best lemon tarts are available. The city also has a Lemon Festival every year, with colourful parades, whose floats are decorated with citrus fruits. While I was reading about this Lemon Festival, I discovered that many tons of citrus fruits are used to make these floats and the festival is a very popular tourist attraction. The festival started in 1934 and draws over 230,000 visitors annually! Some of the floats are known to be over 10 metres high! Jeez! Now that would use a lot of citrus fruits, isn’t it?
Anyway, coming back to the recipe of my lemon tart, which is sure as pretty as it can get 🙂
Lemon Tarts | BM6.2 | Post 6
For the tart base - Short crust pastry
- 1 cup Flour
- 2 tbsps sugar Powdered
- 1 pinch Salt
- 1/4 cup Butter Chilled
- 2 tbsps Water Chilled to bind
For the lemon filling
- 4 nos Egg yolk
- 100 gms Butter a little more than 1/4 cup but less than 1/2 cup
- 100 gms Sugar
- 2 Lemon large (both juice and zest)
- 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 over knead the dough should just come together smoothly, that's 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 and 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.