I Make Lemon Tarts, Luscious Lemon Tarts

This Luscious Lemon Tart Recipe is the perfect dessert, delightfully decadent lemon treat and insanely easy.

Yes, it’s true. I make luscious lemon tarts and then I force people to eat them. Not that I have to work too hard at it.

I’m a huge fan of lemon, and these lemon tarts have a delicate curd with just the right tangy tart bit of fresh lemon juice rounded out with the nuances from the lemon zest.

This recipe was inspired by Dufflet’s  French Lemon Tart which I first ordered through Grocery Gateway but wanted not to have to buy the whole tart (which was a little pricy for a small hit of lemony goodness, and is way more lemony goodness than I want to eat before it goes bad.)

So through research, trial and error, I developed this great recipe for lemon tarts that is absolutely fantastic!  (I’ve tried for lime, key lime, and blood orange with significantly less success. But that’s okay, I love lemon.)

Lex’s Luscious Lemon Tarts Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 35 minutes

Inspired by Dufflet's French Lemon Tart, I developed this absolutely fantastic lemon tart recipe! It's easy, decadent and perfectly tart.

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Ingredients

• 1c Icing Sugar
• 12T lemon juice
• 1T Hot Water
• 1T Cornstarch
• 1 egg, lightly beaten
• 2T butter
• zest of 1 lemon (opt: zest of 1 lime)
• 1 package of tart shells

Instructions

1. Blind bake the tart shells as per the instructions on the package.  Then cool to room temperature.
2. In a saucepan on medium, mix icing sugar, lemon juice, hot water, cornstarch and the beaten egg.
3. Stir, and keep stirring until thick.
4. Remove from heat and beat in the butter and zest.
5. Let cool and fill the tarts shells.
6. Chill.  (Or just gorby them down as-is.)
7. Before serving, if you are feeling fancy, dust them with icing sugar.

Notes

Yes, I buy the frozen, prepackaged tart shells because they are so damned easy and cheap. Besides the Tenderflake ones have exactly the same list of ingredients as my recipes (which is from the back of the Tenderflake box).

Note, this is not true for all frozen tart and pie shells out there.  Read your labels.  Besides, if I’m making one big pie, I make the pastry myself. It’s crafting all the tiny little tart shells that make my eyes cross and my hand twitch.

It’s well worth giving these lemon tarts a try. You can keep the filling in the fridge and fill freshly baked shells as you want them. Or, alternatively, use the curd on french toast, pancakes or just off a spoon. Yes. It’s that good.