Lemon Tarts
Prep Time
45 min
Cook Time
15 min
Total Time
4 hours
Servings
10
Ingredients
- 1 cup all-purpose flour , spooned and leveled
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter , softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon unsalted butter
- 1 tablespoon heavy whipping cream
Instructions
- 1Preheat oven to 350 degrees F. Grease a 9-inch tart pan, or line with parchment paper.
- 2Make the crust: Whisk together the flour, powdered sugar, and salt. Add softened butter and vanilla. Mix together until a ball forms. (A food processor works great for this.)
- 3Press dough evenly in bottom of tart pan, and all the way up the sides. Prick with a fork a few times around the bottom of crust. Bake for 15 minutes, or until just starting to brown. Remove from oven and set aside to cool for a few minutes.
- 4Make the filling: In a medium saucepan whisk together eggs, egg yolks, sugar, and salt. Stir in lemon juice and zest. Place saucepan over medium heat and cook, stirring constantly, until a thick curd forms, about 10-12 minutes. It should be the consistency of pudding.
- 5Remove pan from heat and stir in the butter and heavy cream.
- 6Strain lemon filling through a fine-mesh strainer, then pour into the crust.
- 7Bake tart until set, but still slightly jiggly in middle, about 15 to 18 minutes.
- 8Cool on a wire rack for one hour, then chill in fridge for at least 3 hours.
- 9Sprinkle powdered sugar over top before serving, if desired.