Homemade Lemon Tarts
Refreshing and tart, these Lemon Tarts make a perfect dessert that complements a savoury BBQ meal.
Servings: 12 tarts
Ingredients
- 1 tsp finely grated lemon zest
- ¼ cup fresh squeezed lemon juice
- ½ cup white sugar, divided
- 2 eggs
- ½ cup cold butter, cubed
- 12 tart shells
Instructions
- In a saucepan over medium heat, stir the zest and juice with ½ the sugar, until the sugar has dissolved. Remove from heat.
- In a heatproof bowl, whisk the remaining sugar with the eggs until well blended.
- Gradually whisk the hot mixture into the eggs and sugar, whisking constantly until blended.
- Pour the mixture back into the saucepan and heat over medium heat, whisking constantly until thickened, about 2-3 minutes.
- Remove from heat and whisk in cubed butter, a couple of cubes at a time until smooth.
- Pour into a bowl, place a piece of plastic wrap directly on the surface of the lemon curd, and refrigerate for at least 3 hours.
- After 3 hours, preheat oven to 400℉.
- Pierce bottoms of tart shells with a fork.
- Bake tart shells in preheated oven for 10-12 minutes or until golden brown.
- Remove from oven and allow to cool for 10 minutes.
- Remove lemon curd from the fridge and gently stir.
- Fill each cooled tart shell evenly with the lemon curd.
- Place in fridge, covered, for 30 minutes before serving.
- Top with whipped cream just before serving if desired.