February 23, 2017

Lemon Tarts

Tangy citrus Delight! An European dessert pastry with lemon flavored custard filling. You can make easily with a ready made pie crust or follow the recipe below to make from scratch.

—-Lemon Tarts—-

Course-Dessert Cuisine-British

Yield-8 servings

Preparation Time-15 min Cooking time- 30 mins


  1. All purpose flour- 1 1/2 cup
  2. Cold water- 1/4 cup
  3. Salt- a pinch
  4. Confectionery sugar-1 /2 cup
  5. Butter-1 stick
  6. Vanilla extract- 1/2 tsp
  7. Beans for blind baking


  1. Lemon juice with zest -2
  2. Sugar-3/4 cup
  3. Heavy cream -1/2 cup
  4. Eggs- 5


  1. Preheat oven to 350°F
  2. First cream together the butter and sugar well.
  3. Add the vanilla, salt and flour and combine well.
  4. Slowly add little water and combine with hands to get a perfect dough.
  5. Cover the dough with a plastic wrap and refrigerate for 30 mins.
  6. On a cleaned and dry marble/counter surface, sprinkle some flour and roll the dough between 2 plastic wraps to a circle so that it can cover the tart pan.(I used a medium sized pan here)
  7. Roll out the dough over the tart pan and trim the edges if needed.
  8. Now poke small holes on the crust and refrigerate for another 10 mins.
  9. Blind Baking-Cover the crust with a parchment paper and put some beans on top and bake till you get a lightly golden crust.(not more than 15 min)
  10. Remove the beans and keep the crust pan for cooling.
  11. For the filling, cream together the eggs and sugar well.
  12. Add the heavy cream and mix well.
  13. In another bowl add the lemon zests and juice of two lemons and keep aside for 2 mins.
  14. Then strain the juice into the filling mixture.
  15. Combine the lemon juice and cream well.
  16. Now pour this filling into the crust pan.
  17. Bake for 30 mins till the custard is cooked.
  18. You can cover the crust edge with foil so that it doesn’t get burnt.
  19. Serve the lemon tarts with some powdered sugar dusted or a dollop of whipped cream.


  • A food processor will get the crust dough made within no time, provided you add the water little by little.
  • For a quick lemon tart, get ready-made crust pans and use the above filling.
  • If you avoid the lemons, you can get a custard tart!! 🙂

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About Jia Ann

Passionate about cooking. Love experimenting with recipes in my kitchen...learning in progress! My interest in cooking is greatly influenced by my Mom and my foodie hubby.