Lemon Tarts

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0% would make this recipe again

Submitted by Sylvia Hui (AB)

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Ingredients

1 eggs size large
2 egg yolks
2 tbsp sugar 1 oz
2 tbsp sour cream 1 fl.oz
4 tsp lemon, for juice and zest 1/2 lemon
1/3 cup white flour (all purpose) 1.5 oz
2 tsp icing/confectioners' sugar 0.2 oz
1/2 tbsp cornstarch 0.2 oz
3 tbsp butter, unsalted, cubed 1.5 oz
1 pinch salt

Method

Pastry
  1. Line bottoms of two 4" (10 cm) tart tins or jumbo muffin cups with parchment paper.
  2. Whisk together flour, sugar, cornstarch and salt. Add cubed butter and blend until mixture resembles fine crumbs. Squeeze into small clumps, with hands. Press into pans. Refrigerate 30 minutes. Prick shells all over with fork. Bake at 350° F for 20 minutes until golden. Cool on rack.
Filling
  1. Whisk together egg, egg yolk, sugar, sour cream and lemon rind and juice.
  2. Pour into shells. Bake at 350° F for about 25 minutes, until filling is no longer wiggly in the centre. Let cool on rack.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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