Lemon Tarts Recipe
Make Lemon Tarts Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tart Shells (makes 8 small tarts or one 9-inch tart)
Lemon Curd Filling
Finishing
Method
Tart Shells (make and blind-bake)
- 1
Make dough
In a large bowl or the bowl of a food processor, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Add yolk and chill
Add the egg yolk and 1 tablespoon cold water. Pulse or mix until the dough just comes together when squeezed; do not overwork. If it seems dry, add up to 1 additional teaspoon cold water. Turn dough onto plastic wrap, flatten into a disk, wrap, and refrigerate at least 30 minutes (or up to 2 days).
- 3
- 4
Chill tart shells
Place the fitted tart shells on a baking sheet and chill in the refrigerator for 15 minutes to prevent shrinking during baking.
- 5
Blind-bake
Line each tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake in the preheated oven for 12–15 minutes, until the edges begin to set. Remove the weights and parchment and return to the oven for 5–8 minutes more, until the crust is golden and cooked through. Transfer to a wire rack to cool slightly while preparing the curd. Reduce oven to 300°F (150°C) if keeping shells warm for filling.
Lemon Curd Filling (stovetop and finish)
- 6
Whisk eggs and sugar
In a medium heatproof bowl, whisk together the whole eggs, extra yolk, and granulated sugar until smooth and slightly pale.
- 7
Heat lemon and temper
Whisk in the fresh lemon juice and lemon zest. Set a saucepan with about 1–2 inches water over medium-low heat to create a gentle simmer for a double boiler. Place the bowl over the simmering water, making sure the bowl bottom does not touch the water. Stir the mixture constantly with a silicone spatula or whisk.
- 8
Cook to thickened curd
Continue stirring and cooking for about 8–12 minutes until the curd thickens and coats the back of the spatula, reaching about 170–175°F (77–80°C) if using a thermometer. Do not let it boil.
- 9
Finish with butter and cream
Remove the bowl from heat. Immediately whisk in the cold butter pieces, a few at a time, until fully incorporated and smooth. Stir in the heavy cream (if using) for a silkier texture. Taste and strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits, ensuring a smooth filling.
- 10
Cool slightly
Let the curd cool for 10–15 minutes until warm but still pourable. It will thicken further as it cools.
Assemble and finish
- 11
Fill tart shells
Place the baked tart shells on a baking sheet or serving platter. Spoon or pour the warm lemon curd into the shells, filling them almost to the top and smoothing the surface with an offset spatula or back of a spoon.
- 12
Chill to set
Transfer the filled tarts to the refrigerator and chill for at least 1 hour (preferably 2–3 hours) until the curd is set and sliceable.
- 13
Serve
Before serving, dust each tart lightly with powdered sugar and garnish with a thin lemon slice or extra lemon zest if desired. For a fancier finish, top with lightly whipped cream or a torched meringue (optional — meringue would require additional ingredients and steps).