Lemon Tarts
These Lemon Tarts feature a creamy lemon tart filling inside a crispy sugar cookie crust! Talk about one heck of a delicious dessert!
Servings: 12 servings
Calories: 354kcal
Ingredients
For the Lemon Filling
- 4 large eggs
- 2 additional large egg yolks
- ½ cup fresh lemon juice ~4-5 lemons
- 1 Tbsp lemon zest
- 1 cup granulated sugar
- ½ cup unsalted butter
- ¼ tsp salt
For the Crust
- 1¾ cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- ¾ cup unsalted butter cold
- {optional} powdered sugar for decorating
Instructions
For the Lemon Filling
- Using a large heatproof bowl, add whole eggs and additional egg yolks; whisk together until well combined. Set bowl aside.
- Using a medium saucepan, add lemon juice, lemon zest, sugar, butter and salt. Place over medium heat, stirring occasionally, until butter has melted sugar and mixture is smooth.
- Slowly pour lemon mixture into bowl with the eggs, whisking constantly while you pour.
- Return entire mixture to the saucepan and place over low heat. Using a rubber spatula, stir constantly for 3-4 minutes (including sides of the pan), or until mixture has thickened noticeably. (Note: Do not let mixture boil.)
- Gently press mixture through a fine-mesh strainer into a clean bowl. Cover bowl with plastic wrap, pressing wrap directly to top of filling. Refrigerate for at least 1 hour.
For the Crust
- Using a food processor, add flour, powdered sugar, salt and vanilla extract; pulse several times.
- Cut butter into ½” cubes and add to the food processor; continue pulsing until well combined.
- Press the crust mixture into the bottoms and sides of (6) 4” tart pans. (Note: This tart can be baked as a single 9” tart, although the baking times may vary slightly.)
- Prick bottoms of crust with a fork.
- Refrigerate tart pans for at least 30 minutes.
- Preheat oven to 350°F.
- Bake for 22-24 minutes, or until crust is light golden brown.
- Remove tart pans from oven. Using a flat-bottomed glass, press the crust down flat.
- Fill tarts with lemon custard. (Note: Use an offset spatula or back of a spoon to smooth tops.)
- Bake for 18-20 minutes, or until filling is set.
- Remove tarts from oven and let cool for 20 minutes. Chill tarts until cold.
- {Optional} Dust tops of tarts with powdered sugar before serving.
Nutrition
Calories: 354kcal | Carbohydrates: 37g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 138mg | Sodium: 123mg | Potassium: 57mg | Fiber: 1g | Sugar: 22g | Vitamin A: 713IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
