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Lemon Tarts | BM6.2 | Post 6

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!
Course Dessert
Cuisine French


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.


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