Lemon tarts. Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. The perfect quick dessert for any party or any time a lemon craving hits.
Ingredients of Lemon tarts
- You need of dessert.
- Prepare 2 of egg yolks.
- You need 1 of eggs.
- You need 165 ml of lemon juice.
- You need 1/2 cup of granulated sugar.
- It’s 2 tbsp of all-purpose flour.
- You need 2 tbsp of water.
- You need 1 tsp of vanilla extract.
- Prepare 1 packages of small tart shells (12).
- It’s 1/4 cup of butter.
This classic French lemon tart is the quintessential French tart, found at patisseries and cafes year-round. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together. Unlike most Lemon Tarts that are made with just a lemon custard (curd), this lemon filling also contains cream cheese.. We start this Lemon Tart by preparing the shortbread crust.
Lemon tarts step by step
- Preheat oven to 375°F. Place tart shells on a baking sheet and bake for around 10 minutes. Prepare the lemon filling while tarts are baking..
- Combine flour, sugar, water and lemon juice in a small saucepan. Beat egg and egg yolks until very thick and add to the lemon mixture..
- Stirring constantly, heat lemon mixture on medium heat, until very thick..
- Remove the lemon mixture from the heat and add the butter and vanilla. Beat until smooth, thick and glossy..
- With fine sieve, strain the lemon filling in to a bowl, using a rubber spatula to press it through. The tarts should be ready by now so you can remove them from the oven..
- Change the oven temperature to 400°F. Spoon the lemon filling into the tart shells and place back in the oven. Bake for 5 minutes.
- Eat them hot or cold. Enjoy!!! ☺😀.
The best classic lemon tart, or tarte au citron, from French Chef Raymond Blanc. In nineteenth century France the lemon tart was so revered that it was served to the king as a symbol of wealth. My father and I searched high and low for a lemon tart that we First there was the disastrous lemon tart from the New York Times, described so well by Deb of Smitten. This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation and had no problem with the moistness of the dough.