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Bittersweet Lemon Tarts

Simple ingredients but ooooh so good. The sour lemon compliments the sweet crust perfectly.

Makes 9 tarts or 12 tartlets

Approx time: 1 hour

See recipe below


For the tart:

  • 1 1/3 cups flour

  • 1stick of unsalted butter

  • 1/3 cup sugar

  • Pinch of salt

  • 1 large egg

For the lemon curd:

  • Juice of 2 lemons

  • 2 eggs

  • 1 egg yolk

  • 1/2 cup of sugar

  • 2 tbsp cubed unsalted butter

  • 1 tbsp heavy cream

  • 1/4 tsp vanilla

  • Berries or mint for garnish

Directions for dough:

  • Mix together flour and cubed butter with a pastry cutter until it resembles coarse breadcrumbs.

  • Add the sugar, salt, and egg. Mix together with a fork and then use hands to form into a ball of dough.

  • On a floured work surface, roll out the dough until it is 1/8 inch thick. Use a round cookie cutter and cut the dough so that it is a little larger than the circumference of the muffin tin. Gently press the cut dough into the tin. You can re-roll the dough scraps to make more circles.

  • Freeze the dough for 30 mins before baking. This is when you can turn your oven on to 350° Fahrenheit.

Directions for lemon curd:

  • In the meantime, place the juice of 2 lemons into a small saucepan over medium heat. Do not let it boil, just heat it up.

  • In a separate medium-sized bowl, whisk eggs together and gradually add sugar. When lemon juice is hot, add into the egg mixture. Whisk vigorously preventing the eggs from cooking.

  • Add the entire mixture back to the saucepan, stir constantly until curd coats the back of a wooden spoon.

  • Remove mixture from heat and add cubed butter, cream, and vanilla until combined and butter is melted.

  • The mixture should be thick.

By now the dough should be frozen. Take out of the freezer and bake just the tart shells for 20 minutes at 350° Fahrenheit, or until golden brown.

Assemble the tarts:

  • Spoon the lemon curd into the cooked tarts. Top with a pretty berry or a small sprig of mint.

Enjoy!! xx 2DA



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