Here’s an easy recipe for lemon tarts. I was short on lemons so I added lime juice and some lime zest, and I don’t think i’ll ever use just lemons again. Of course, if only lemons are available stick to those, but adding a bit of lime adds another dimension of tart you’ll love.
Here’s what you’ll need for about 24 mini tarts:
1/2 batch of this pie crust recipe
For the filling:
4 egg yolks
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
3 Tblspn softened butter
1 tsp grated lime or lemon zest
1/2 cup lemon or lime juice (I used half of each)
2/3 drops yellow food color, which you don’t have to add.
In a sauce pan whisk the sugar and corn stach. Then add the water and let it come to a boil on a medium flame. Keep stirring occasionally because the corn starch might clump. And don’t leave it on the stove unattended!! You can get the pie crust ready while you’re working on the filling. Once the mix come to a boil take it off the heat. In a bowl whisk four egg yolks (you can freeze the egg whites to make a meringue later) and add 1/3 of the water mixture in and whisk until everything is combined. Then pour the egg yolk mix back into the sauce pan and keep it on a medium heat till it comes to a boil. Keep whisking the mix once it boils until it thickens.
Sorry about the blurry picture! but you can see the difference in consistency, right?!
Once the mixture thickens take it off the heat and whisk in the butter, lemon/lime zest, and lemon/lime juice.
The butter makes the filling glossy and bakery like! Now the filling is done. The egg yolks have cooked for sure, and you need to bake the crust now! At this point you should taste the filling as well. It’s not gonna taste like the lemon tarts you find in pakistani bakeries! the filling is actually lemony, and not just yellow in color! You can add some icing/powdered sugar is you want it sweeter, but don’t make it too sweet. I’d say stick to the amounts mentioned above!
Now roll out the pie crust to about 1/8 inch thickness. You can use a flower cutter to make them look like sunflowers like I did.
Push them into mini cupcake tins and make wholes using a fork on the bottom so they when they bake the crust doesn’t rise and stays nice and flat so you can fill them!
Bake them at 180 C for 10-12 minutes or until they turn golden brown.
Then fill them with a mini teaspoon of filing and you can top them off with some more lemon zest, leave them plain, or use edible glitter like I did! If you have any filling left over you can refrigerate it! It should stay good for about a few days in an air tight container.
I hope you guys make these on Eid! They’re delicious!