Classic lemon tarts

Classic Lemon Tarts

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Dreamy, tangy lemon tarts with a crisp cookie-like crust. This sweet, classic treat is easy to make and is the best after-dinner dessert.

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Whenever I see a lemon-flavored anything I’m always reminded of a specific friend of mine. She just embodies sunshine and lemons, and basically all the happy things associated with the color yellow. So, in honor of my dear friend’s birthday, I’m excited to share this classic lemon tart recipe.

I love the rich, tangy lemon flavor this filling has without being overly sour. The butter is what really makes this tart amazing, giving it an airy, creamy texture and cutting through the tartness of the lemons.

For the crust, you can either use store-bought tart crust or make your own. If you are looking to make your own, I have the recipe for these mini cookie-like tart crusts in this post.

Yum

Classic Lemon Tarts

Ingredients

Fully baked tart crust
3 eggs
3/4 c sugar
1 tbsp lemon zest
1/2 cup lemon juice
1 stick butter, cut into small cubes

Instructions

  1. In a medium heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice. Place the bowl over a saucepan of simmering water and cook on medium heat, whisking constantly, until the mixture becomes thick (it should coat the back of a wooden spoon). Mine took about 15 minutes to thicken, but it could take anywhere from 10-20 minutes.
  2. Remove from heat and immediately strain the mixture through a sieve. Add the butter cubes a few at a time, whisking until the butter is completely incorporated and the mixture is smooth. The longer you whisk, the airier your filling will become, so take your time with this step. Let it cool completely to room temperature before filling tart crusts.
  3. Fill the crusts with the lemon curd and chill in the refrigerator for at least four hours before serving so the curd can set. You can top it with whipped cream or eat it as is.
Lemon tart with whipped cream

Classic Lemon Tarts

Dreamy, tangy lemon tarts with a crisp cookie-like crust. This sweet, classic treat is easy to make and is the best after-dinner dessert.

Ingredients
  

  • Fully baked tart crust
  • 3 eggs
  • 3/4 cup sugar
  • 1 tbsp lemon zest
  • 1/2 cup lemon juice
  • 1 stick butter cut into small cubes

Instructions
 

  • In a medium heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice. Place the bowl over a saucepan of simmering water and cook on medium heat, whisking constantly, until the mixture becomes thick (it should coat the back of a wooden spoon). Mine took about 15 minutes to thicken, but it could take anywhere from 10-20 minutes.
  • Remove from heat and immediately strain the mixture through a sieve.
  • Add the butter cubes a few at a time, whisking until the butter is completely incorporated and the mixture is smooth. The longer you whisk, the airier your filling will become, so take your time with this step. Let it cool completely to room temperature before filling tart crusts.
  • Fill the crusts with the lemon curd and chill in the refrigerator for at least four hours before serving so the curd can set. You can top it with whipped cream or eat it as is.

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