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Recipe: Tasty Lemon Tarts

Lemon Tarts. Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. This homemade lemon tart is also perfect for beginner bakers!

Lemon Tarts See more ideas about Dessert recipes, Desserts, Lemon recipes. The lemon peel gives the tart a kick, but if you don't want it in your tart, add the peel and strain it out. I like to refrigerate mine when they have cooled. You can cook Lemon Tarts using 14 ingredients and 13 steps. Here is how you cook that.

Ingredients of Lemon Tarts

  1. It’s of This recipe is divided into two steps – Tart Shells and Tart Filling.
  2. Prepare of For Tart Shells -.
  3. Prepare 100 gm of Butter (salted / unsalted).
  4. It’s 2/3 cup of Sugar (powdered).
  5. Prepare 1 of Egg.
  6. Prepare 2 cups of Flour.
  7. It’s 1 tsp of Vanilla essence.
  8. Prepare 1 pinch of Salt (not required if the butter is salted).
  9. Prepare of For Tart Filling.
  10. Prepare 2 of Lemon's juice.
  11. It’s 1 can of Condensed milk.
  12. Prepare 1/4 tsp (optional) of Lemon essence.
  13. Prepare as needed of Yellow food gel colour few drops (optional).
  14. It’s 1 tsp of Lemon zest.

Unlike most Lemon Tarts that are made with just a lemon custard (curd), this lemon filling also. We start this Lemon Tart by preparing the shortbread crust. Most of us think of shortbread as a cookie. The best classic lemon tart, or tarte au citron, from French Chef Raymond Blanc.

Lemon Tarts step by step

  1. For tart shells, beat the butter with an electric blender till creamy.
  2. Add sugar to it and beat again.
  3. Add egg and beat again.
  4. Add salt and essence and beat again.
  5. Sieve flour and add to that egg, butter mixture and make a dough with hand.
  6. Make small balls out of it.
  7. Fill the balls in metallic muffin moulds and give them that shape, if anything comes out on the above side, cut them out..
  8. Prick some holes at the base with a fork.
  9. Arrange the cups in a baking tray and bake them in a preheated oven at 180°C for 16 – 20 mins.
  10. After baking is done, take the shells out of the moulds.
  11. For the filling add condensed milk lemon juice,lemon essence, food colour in a bowl and beat them with an electric blender till fluffy.
  12. Add lemon zest to it and mix with a spatula.
  13. Pour this mixture in the tart shells and garnish with some more lemon zest and keep them in the fridge for 1-2 hrs. Garnish them with cherries..

In nineteenth century France the lemon tart was so revered that it was served to the king as a symbol of wealth. This Creamy Lemon Tart is the perfect balance of sweet and tart! It's so smooth and creamy too, thanks to the addition of sweetened condensed milk. …Such as homemade lemon curd tarts. A Lemon Tart Recipe For Spring. Gone are the heavy holiday cookies, cakes, and blocks of fudge.

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