Lemon Tarts | BM6.2 | Post 6

 

This is one of those posts which was being begged to be started with a picture… Doesn’t that yellow look amazing, drizzled with those sprinkles that my son put on them and a little red cherry in the centre. I almost feel like reaching out at the pic

And I love lemon tarts for the balance of sweet and sour they bring. I made them for a play date my son had and were enjoyed by both the mums and the kids equally

Recipe – Lemon Tarts

What I used

For the tart base – Short crust pastry

• Flour – 1 cup
• Powdered sugar –  2tbsp
• Salt a pinch
• Chilled Butter – 1/4 cup
• Chilled Water – about 2 tbsp or so to bind

For the lemon filling

• Egg yolk – 4 nos
• Butter – 100 gms (a little more than 1/4 cup but less than 1/2 cup)
• Sugar – 100gms
• Lemon  – 2 large (both juice and zest)

How I made it

• Sieve the flour mixed with salt
• Break the butter into small pieces with a help of a knife or metal scraper ,If some pieces are not broken then use the hand to break them but take care not to melt the butter too much
• Rub the dough lightly using hands till it resembles breadcrumbs
• Sprinkle water lightly over it and mix the dough to make a lump and Knead lightly to make it smooth but don’t overknead the dough should just come together smoothly thats it
• Place the dough for resting for 30 mins probably in the freezer
• Roll the dough with a roller lightly with even strokes
• Cut into desired shape with greased and dusted mould and pierce few holes with the fork to avoid rising and letting out of air
• Place it for baking at 150 degrees for 20-25 mins, at this stage  you can also keep some beans in the pie moulds. This is basically called blind baking
• While the pie crust is baking prepare the lemon filling
• Mix Butter and sugar on a frying pan and let it heat on a double boiler
• Blend them and add the egg yolk to it
• In about 7 mins or so the mixture will begin to thicken at this stage add the lemon to it
• Stir until it becomes thick and remove from the heat
• Cover the mixture once it comes to room temperature and place in the refrigerator to cool before filling
• When both the crust and filling are cool, pipe the filling in the baked pie crusts

• Decorate as you want, chill before serving

 

I am sending this to Kids Delight – Mini Bites

Also check out what everyone else is cooking in the marathon