Lemon Tarts are so refreshing, tasty & great as finger desserts. The right amount of tang & sweetness in the lemon curd filled in these dainty pie moulds/tarts will want you to go for it whenever you have a sweet craving. They are so pretty that your guests will be beaming with delight when you serve them at tea or as a dessert after a meal. The soothing lemon yellow in the filling is appealing & attractive. The tarts & lemon curd can be prepared earlier as it stores well & can be served at short notice. You may prepare one large tart if you like & serve cut in wedges. It is great to serve at kids parties too. We love these lemon tarts & I’m sure you will too. So go ahead & try these yummy Mini Lemon Tarts.. J
115 gms. Refined Flour (Maida)
60 gms. Butter
2 tsps. Castor Sugar
Cold water for binding
Lemon Curd for filling
Baking of Tart Cases :
Sieve flour & rub in fat lightly with your fingertips till it resembles bread crumbs.
Mix in castor sugar.
Add enough cold water to bind to a dough; place in a bowl & cover with cling film.
Keep aside for a about 15 mins. in the lower shelf of your fridge.
Roll out the dough on a lightly floured board.
Cut to line tart moulds or as desired.
Bake blind in a pre-heated oven at 200C for 15 mins.
Remove from the oven.
Let it cool for a while & place the tarts on a plate.
Fill with lemon curd. Garnish with candied cherries & serve.
To prepare Lemon Curd Filling :
½ cup Sugar or as per taste
3 med. Lemons
1 tbsp. Butter
Grate rind from 1 lemon & extract juice from the 3 lemons.
Combine sugar, butter, lemon juice & rind in a saucepan.
Place on low heat & cook till the sugar is melted.
Remove from the fire & cool.
Beat the egg till it is frothy but not too stiff.
Mix the beaten egg thoroughly into the lemon mixture & simmer on very low heat, till it is thick like custard but of spreading consistency.
Cool the mixture & chill in the fridge for a few minutes.
Fill lemon curd in baked tart cases.
Serve garnished with candied cherries or as desired.