Creamy Lemon Tarts
Indulge in the zesty elegance of these creamy lemon tarts, a dessert that beautifully balances tangy citrus flavors with a velvety smooth filling. Crafted with a buttery, golden tart shell and a luscious lemon custard folded with whipped cream, these tarts are the perfect harmony of rich and refreshing. The use of freshly squeezed lemon juice and fragrant lemon zest ensures a burst of brightness in every bite, while the buttery crust adds a satisfying crunch. With just 30 minutes of prep time, these tarts are easy to make yet luxurious enough for any special occasion. Serve them chilled and garnished with fresh berries or a sprinkle of powdered sugar for a stunning presentation that will captivate your taste buds. Perfect for summer gatherings or elegant dinner parties, these creamy lemon tarts are a must-try dessert.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar
- 1 large Egg yolk (for tart dough)
- 2 tablespoons Cold water
- 4 large Egg yolks (for lemon filling)
- 150 grams Granulated sugar
- 120 ml Lemon juice (freshly squeezed)
- 2 teaspoons Lemon zest
- 100 grams Unsalted butter (for filling)
- 120 ml Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Step 1: Preheat your oven to 180°C (350°F).
Step 2: To make the tart dough, combine the all-purpose flour and powdered sugar in a large bowl. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Step 3: Add the egg yolk and cold water to the mixture. Mix gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for 20 minutes.
Step 4: Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles slightly larger than your tart tins and gently press the dough into the tins. Trim any excess dough.
Step 5: Prick the base of the tart shells with a fork, line them with parchment paper, and fill with baking weights or dried beans. Blind bake for 12 minutes, then remove the weights and paper. Bake for an additional 5 minutes, or until the shells are lightly golden. Let cool completely.
Step 6: To make the lemon filling, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest in a medium saucepan. Cook over low to medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 7-10 minutes.
Step 7: Remove the saucepan from heat and stir in the unsalted butter until fully melted and combined.
Step 8: Strain the lemon filling through a fine-mesh sieve into a bowl to remove any lumps. Let it cool slightly.
Step 9: Whip the heavy cream and vanilla extract in a separate bowl until soft peaks form. Fold the whipped cream into the slightly cooled lemon filling until smooth and creamy.
Step 10: Spoon or pipe the lemon filling into the cooled tart shells. Smooth the tops with a spatula.
Step 11: Chill the completed tarts in the refrigerator for at least 2 hours to set.
Step 12: Serve the creamy lemon tarts chilled, optionally garnished with fresh berries or a dusting of powdered sugar.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.0 g | 291% | |
| Saturated Fat | 135.0 g | 675% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1477 mg | 492% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 203.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 199 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
