Lemon Butter Tarts
Indulge in the zesty, buttery goodness of Lemon Butter Tarts—an irresistible fusion of crisp, flaky pastry and a velvety lemon filling. Perfect for both casual brunches and elegant gatherings, these homemade tarts feature a buttery crust made from scratch and a tangy-sweet filling crafted with freshly squeezed lemon juice, zest, and a touch of heavy cream for richness. Baked to golden perfection, each tart boasts a delicate balance of tart citrus and buttery sweetness. Ideal to serve chilled or at room temperature, this delightful treat is sure to brighten your dessert table. Plus, with straightforward steps and pantry staples, creating these bite-sized citrus delights is easier than ever! Keywords: lemon tarts, lemon butter tart recipe, homemade pastry, citrus dessert ideas, easy tart recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsalted butter (cold)
- 0.25 cups Granulated sugar
- 4 tablespoons Ice water
- 4 large Eggs
- 1.25 cups Granulated sugar (for filling)
- 0.5 cups Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest (finely grated)
- 0.5 cups Unsalted butter (softened for filling)
- 2 tablespoons Heavy cream
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, mix the all-purpose flour and granulated sugar. Add the cold unsalted butter, cutting it into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut the dough into 12 circles large enough to fit into a muffin tin.
Gently press the dough circles into the muffin tin, forming tart shells. Prick the bottoms with a fork to prevent bubbling and set aside.
In a medium bowl, whisk together the eggs and granulated sugar (for filling) until smooth. Add the freshly squeezed lemon juice, grated lemon zest, softened butter, heavy cream, and salt. Whisk until thoroughly combined.
Divide the lemon filling evenly among the prepared tart shells, filling each about 3/4 full.
Bake the tarts in the preheated oven for 20-25 minutes, or until the filling is set and the edges of the tart shells are golden brown.
Remove the lemon butter tarts from the oven and allow them to cool in the pan for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Serve the tarts at room temperature or chilled. They can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 25.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 56 mg | 1% | |
*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.
