If all good things come in small packages, then these lemon tarts are no exception. With a rich, buttery pastry and the zing from two lemons, this dessert recipe is the perfect mix of sharp citrus and sweet indulgence. Make ahead for a Spring or Summer dinner party, dusting with extra icing sugar to finish.
♥ 50g unsalted butter
♥ 90g plain flour
♥ 15g icing sugar, sieved. Plus extra to finish.
♥ One large egg yolk
♥ Two large eggs
♥ 40ml double cream
♥ 75g caster sugar
♥ The juice and zest of two lemons
Equipment; cling film, four 3" tart tins, baking beans, baking paper, baking tray, sieve, whisk (I used my electric mixer with balloon whisk), jug.
Step one. Begin by making your pastry. Crumble together your butter and flour until it resembles breadcrumbs. Add in the icing sugar. Lastly add in the egg yolk and combine to a ball. It may need a tiny drop of cold water to help it get going. Cover with cling film and put in the fridge for at least 20 minutes.
Preheat your oven to 180 degrees.
Step two. Roll out the pastry on a floured surface and line the tart case, trimming the edges slightly.
Step three. Add baking paper and baking beans to the tart cases and bake blind for 7 minutes.Remove the paper and beans, then bake for a further 5 minutes until the base is golden and dried out. Set aside.
Step four. Now for the lemon tart filling. Begin by whisking the eggs, then adding the cream, sugar, lemon juice and zest. Decant into a jug so easy pouring into your cases.
Bake for 8-10 minutes, until the mix is set and a darker yellow with a slight wobble. Allow to cool.
Love lemon desserts? Here are a few other recipes to tingle your tastebuds...
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Lemon and Berry Yogurt Loaf Cake - Fuss Free Flavours
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Lemon Shortbread - Thinly Spread
Lemon & Grapefruit Drizzle Bundt Cake - Casa Costello
Lemon Syllabub and Tuile with Blackberry Compote - How To Cook Good Food
Easy Moist Lemon Cake - Tinned Tomatoes