Small Lemon Tarts (Printable Version)
Delicate buttery shells filled with tangy lemon curd and topped with soft vanilla-scented whipped cream.
# What You'll Need:
→ Tart Shells
01 -
1 ¼ cups all-purpose flour
02 -
½ cup unsalted butter, cold and cubed
03 -
¼ cup powdered sugar
04 -
1 egg yolk
05 -
1–2 tbsp cold water
→ Lemon Filling
06 -
½ cup fresh lemon juice (about 2–3 lemons)
07 -
Zest of 1 lemon
08 -
½ cup granulated sugar
09 -
2 large eggs
10 -
1 egg yolk
11 -
4 tbsp unsalted butter, cubed
→ Whipped Cream
12 -
1 cup heavy cream
13 -
2 tbsp powdered sugar
14 -
½ tsp vanilla extract
# Steps To Follow:
01 -
In a bowl, mix flour and powdered sugar. Cut in cold butter until crumbly. Add egg yolk and just enough cold water to form a dough. Wrap and chill for 30 minutes. Roll out and cut circles to fit mini tart pans or a muffin tin. Press into pans, prick bottoms with a fork, and bake at 175°C for 12–15 minutes or until lightly golden. Let cool completely.
02 -
In a saucepan, whisk together lemon juice, zest, sugar, eggs, and egg yolk. Cook over medium heat, whisking constantly, until it thickens (5–7 minutes). Remove from heat and stir in butter until smooth. Cool slightly, then spoon into tart shells. Chill until set (at least 1 hour).
03 -
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Pipe or spoon onto chilled tarts.
# Notes and Tips:
01 -
For extra elegance, garnish with lemon zest curls or a tiny mint leaf.
02 -
Use store-bought mini tart shells to save time.
03 -
Serve chilled for the best texture and flavor.