Wednesday, 15 January 2014

Lemon Tarts

These are such awesome tarts and really quite simple to make. I first sampled one of these gems last summer at a wedding shower for a very beautiful bride Megan. Her mother-in-law Diane brought these tasty tarts and let me tell you we couldn't stop eating them!! The recipe originally comes from the "Best of Bridge", "Royal Treats for Entertaining". Trust us this is a keeper!! Thanks Diane.

Lemon Tarts


1 cup butter

1/2 cup icing sugar

1 1/2 cups flour

1 Tbsp. cornstarch

Lemon Filling:

Juice of 2 lemons

1 teaspoon grated lemon zest

1 cup sugar

2 eggs, well beaten

2 Tablespoons butter butter


Mix ingredients in mix-master. Don't roll but pat into mini tart tins, with your fingers to form shells. Prick the bottoms with a fork and bake 20 minutes at 325 deg.F (150-160 deg.C) or until golden brown. After 10 minutes, prick bottoms again as shells puff up. This recipe doubles well and they freeze beautifully. Makes about 3 dozen.

Lemon Filling:

Combine all ingredients into a small pot and bring to a boil. Reduce heat and cook, stirring constantly for approximately 15 minutes, until thickened. Cover and cool in the refrigerator.

Fill shells.

 In a pinch you can simple buy canned pie filling such as cherry or lemon. Any filling will work!
Print Recipe:Lemon Tarts

Combine tart shell ingredients in a mix master.

Put a small ball of dough into each tart shell.

Press into tart pan.

I made 36 tarts.

Poke each tart with the tines of a fork.

Bake in 325 degree oven for 20 minutes approximately. After 10 minutes you may have to prick with tart pastry again with the tines of a fork if they puff up.

Remove from oven and cool on wire rack.

If any of them puffed up too much in the centre, just gently push the pastry down with your fingers to make space for the filling.

Combine lemon filling ingredients in a pot and bring to a boil. Reduce heat and cook stirring constantly for about 15 minutes, until thickened.  Put some good music on and do some dancing while you stir!! Cool filling in the fridge before filling tarts.

These tarts will knock your socks off!!

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