Recipe for lemon tarts

Lemon tarts are a delightful dessert that brings a burst of citrusy goodness to your taste buds. With their buttery crust and luscious lemon filling, these tarts are the perfect combination of sweet and tangy flavors. In this article, we will share a delicious recipe for homemade lemon tarts that will impress your family and friends with their bright and refreshing taste.

Ingredients:

For the Tart Shells:

• 1 and 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1 large egg yolk
• 1 tablespoon ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 3 large egg yolks
• Zest of 2 lemons
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons unsalted butter

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Additional lemon zest for garnish (optional)

Instructions:

1. Prepare the Tart Shells:
   In a food processor, combine the all-purpose flour, powdered sugar, and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water. Gradually pour the egg mixture into the food processor while pulsing, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
2. Preheat and Prepare:
   Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than the size of your tart pans. Carefully press the dough into the tart pans, ensuring an even layer along the bottom and sides. Trim any excess dough hanging over the edges. Prick the bottom of the tart shells with a fork.
3. Bake the Tart Shells:
   Place the tart pans on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the tart shells are golden brown. Remove from the oven and let them cool completely on a wire rack.
4. Make the Lemon Filling:
   In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
5. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the eggs. Then, pour the tempered egg mixture back into the saucepan, whisking constantly. Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and reaches a pudding-like consistency.
6. Remove the saucepan from heat and whisk in the lemon zest, lemon juice, and butter until smooth and well combined. Let the lemon filling cool for a few minutes, then pour it into the cooled tart shells.
7. Refrigerate and Serve:
   Refrigerate the lemon tarts for at least 2 hours, or until the filling is set and chilled. Just before serving, whip the heavy cream and powdered sugar until soft peaks form. Pipe or spoon the whipped cream onto the tarts and garnish with additional lemon zest if desired. Serve chilled and enjoy the zesty and creamy indulgence of homemade lemon tarts.

Lemon tarts are a delightful dessert that combines the bright and tangy flavors of lemons with a buttery crust and a fluffy whipped cream topping. This recipe allows you to create these heavenly treats in the comfort of your own kitchen. Whether you’re hosting a special occasion or simply craving a burst of citrusy goodness, homemade lemon tarts are sure to be a crowd-pleaser.