Lemon Tarts
Lemon Tarts feature a crisp, buttery shortcrust pastry case, filled with perfectly sharp and flavorful lemon curd. These are a true show-stopping dessert, ideal for any special occasion.
Servings: 1 9" / 23cm fluted tart, or three small 4" / 10cm tarts
Ingredients
For the Shortcrust Pastry:
- 180 grams all-purpose flour
- 113 grams (1 stick) butter cold, cubed
- 1/4 teaspoon salt
- 50 grams sugar
- 1 egg yolk cold
- 1/2 teaspoon vanilla extract
- 3-4 Tablespoons ice cold water
For the Lemon Curd:
- 1 whole egg
- 3 egg yolks
- 25 grams cornstarch
- 1/2 teaspoon salt
- 1 Tablespoon lemon zest from about 3-4 large lemons
- 1/2 cup fresh lemon juice (do not use the bottled stuff!)
- 150 grams sugar
- 113 grams 1 stick butter cold, cubed
Instructions
Make the Shortcrust Pastry:
- In a medium bowl, mix the flour, sugar, and salt. Whisk to combine.
- Add the cold cubed butter and use a pastry cutter to cut in the butter until it almost resembles breadcrumbs.
- Add the vanilla and egg yolk. Add two Tablespoons of iced water, mixing until the mixture just comes together. If you need more water, add a teaspoon at a time until the pastry comes together. Note that you may not need all the water.
- Tip the pastry on to your workbench and lightly knead until smooth, being careful not to overwork (overworked pastry = tough pastry).
- Flatten the pastry into a disk, wrap in plastic wrap, and chill for at least two hours.
- Once the pastry has chilled and relaxed, lightly flour your workbench and roll out the pastry to fit your baking tin, using the tin as a guide. Gently transfer to your baking tin, and work gently into the grooves of the tin. Trim to neatly fit.
- Cover and chill the pastry, in the tin, for at least another hour. If you skip this step, you will risk your pastry shrinking in the tin while baking.
- Preheat oven to 375°F / 190°C. Line the surface of the pastry with parchment paper and fill completely with pie weights. Blind bake for 15-20 minutes. Remove the parchment and pie weights, and bake for another 10-15 minutes, or until golden brown. Watch it carefully to ensure it doesn't overbake!
- Cool completely in the tin on a wire rack.
Make the Lemon Curd:
- In a bowl of a double-boiler (or a small saucepan, filled with about 1 inch of boiling water, and a bowl that fits snugly over the top of the saucepan without touching the water), place your egg, egg yolks, sugar, salt, and cornstarch. Whisk to combine.
- Continue whisking and heating until light and fluffy. I like to use an electric mixer on low for this, but you can use a hand whisk.
- Add the lemon zest and slowly pour in the lemon juice, continuing to whisk as you pour. Once combined, switch to a rubber spatula or spoon. Continue to stir over a low heat.
- Heat the mixture until thickened and it coats the back of your spoon. When you run your finger along the coated spoon, the mixture left should stay put and not run.
- Remove from heat and slowly add the cold, cubed butter, stirring until each cube is completely melted and the mixture is perfectly smooth.
- Push curd through a fine mesh strainer, to remove any lumps and ensure your curd is silky smooth. Carefully place plastic wrap directly on top of the surface of the curd to ensure it does not form a skin while cooling.
To Assemble:
- Once both the pastry case and curd are completely cooled, fill the pastry to the brim with curd and smooth. Decorate with fresh raspberries and fresh mint. Allow to chill in the fridge until chilled, or up to 1 day, before serving.
Notes
Make Ahead: The lemon curd can be stored inside an airtight container for 3-5 days. You can also freeze the curd for up to a month, in a well-sealed container, and thaw in the fridge overnight before using.
This recipe makes one 9" / 23cm fluted tart, or three small 4" / 10cm tarts. See post above for links to my favorite tart pans (and all my other Lemon Tart tips!).