There is nothing quite like the sharp, sunny bite of lemon to cut through the gray of a long afternoon. These tarts rely on the contrast between a crisp, neutral pastry and a filling that is intensely bright and smooth.
The filling is essentially a rich lemon curd, thickened not by starch, but by egg yolks and butter. It requires a bit of patience at the stove, stirring constantly as the heat transforms the liquid into a glossy, golden cream. When spooned into the baked shells, it sets into a luxurious dessert that feels both light and decadent.
These are wonderful served with a dollop of whipped cream or a simple dusting of powdered sugar to balance the tartness of the fruit.
The Recipe
Yields: 6 tarts | Prep time: 30 minutes | Cook time: 20 minutes | Chill time: 1 hour
Ingredients
The Tart Shells
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cold
- 1/4 cup shortening, cold
- 4 to 5 tablespoons milk, cold
The Lemon Cream Filling
- 4 egg yolks
- 2/3 cup sugar
- 3 to 4 tablespoons lemon juice (freshly squeezed is best)
- 1/2 cup butter, cut into small pieces
Instructions
1. Make the Pastry Dough In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter and shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle the milk evenly over the surface and stir with a fork just until the dry ingredients are moistened. Shape the dough into a ball and chill it in the refrigerator for 30 minutes to make rolling easier.
2. Bake the Shells Preheat your oven to 450°F (230°C). Divide the dough into 6 equal portions. Roll one portion at a time on a lightly floured surface until it is just larger than your 3 1/2-inch tart pans. Fit the pastry gently into the pans, trim the edges, and flute them. Prick the bottom of the pastries with a fork. Bake for 10 minutes or until the pastries are lightly browned. Remove them to a wire rack to cool completely.
3. Cook the Filling In a saucepan, combine the egg yolks, sugar, lemon juice, and the butter pieces. Cook over medium heat, stirring constantly. Do not walk away, as the eggs can scramble if left unattended. Continue stirring until the mixture thickens and coats the back of a spoon, which usually takes about 10 minutes. Remove from heat and let cool slightly.
4. Assemble Spoon the warm lemon cream into the cooled tart shells. Allow the tarts to cool completely so the filling can set before serving.
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Lemon Cream Tarts
These Lemon Cream Tarts feature a crisp, buttery homemade crust filled with an intense, glossy lemon curd. The filling is thickened naturally with egg yolks and butter for a luxurious texture. An ad-free dessert recipe from Willowgold Farms.
Ingredients
The Tart Shells
The Lemon Cream Filling
Instructions
Make the Pastry Dough
-
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter and shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle the milk evenly over the surface and stir with a fork just until the dry ingredients are moistened. Shape the dough into a ball and chill it in the refrigerator for 30 minutes to make rolling easier.
Bake the Shells
-
Preheat your oven to 450°F (230°C). Divide the dough into 6 equal portions. Roll one portion at a time on a lightly floured surface until it is just larger than your 3 1/2-inch tart pans. Fit the pastry gently into the pans, trim the edges, and flute them. Prick the bottom of the pastries with a fork. Bake for 10 minutes or until the pastries are lightly browned. Remove them to a wire rack to cool completely.
Cook the Filling
-
In a saucepan, combine the egg yolks, sugar, lemon juice, and the butter pieces. Cook over medium heat, stirring constantly. Do not walk away, as the eggs can scramble if left unattended. Continue stirring until the mixture thickens and coats the back of a spoon, which usually takes about 10 minutes. Remove from heat and let cool slightly.
Assemble
-
Spoon the warm lemon cream into the cooled tart shells. Allow the tarts to cool completely so the filling can set before serving.
