Before I came to North America I have never tasted lemon tarts or lemon meringue pie. We have great lemon desserts in Germany, too, but those were just not among them. I really love them now, the tartness of the lemon filling in a nice pastry crust is just really good.
The recipe I made today is adapted from "Luscious Lemon Desserts" by Lori Longbotham. Like her other dessert books, it has a wide variety of recipes and information on the subject. You will find among other things recipes for pies, cakes, tarts, creamy desserts, cookies and ice creams.
The tartlets are pre-baked before you put in the filling and bake them some more. Then, before serving you add a nice little brûlée top and some berries.
The recipe I made today is adapted from "Luscious Lemon Desserts" by Lori Longbotham. Like her other dessert books, it has a wide variety of recipes and information on the subject. You will find among other things recipes for pies, cakes, tarts, creamy desserts, cookies and ice creams.
The tartlets are pre-baked before you put in the filling and bake them some more. Then, before serving you add a nice little brûlée top and some berries.
Lemon Tartlets
(adapted from "Luscious Lemon Desserts" by Lori Longbotham)
crust:
½ cup (1 stick/ 115 grams) unsalted butter
1 tablespoons finely grated lemon zest
1 ¾ (175 grams) cups all-purpose flour
¼ cup (40 grams) granulated sugar
pinch of salt
filling:
3 large eggs
½ cup (120 ml) fresh squeezed lemon juice (approx. 3 lemons)
½ tablespoons finely grated lemon zest
½ cup (100 grams) granulated sugar
¼ cup (60 ml) whipping cream
granulated sugar to caramelize
berries to decorate
Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
In a small saucepan melt the butter over medium heat, add 1 tablespoon of the lemon zest and let stand for 5 minutes. Mix the flour, ¼ cup (45 grams) of sugar and a pinch of salt together. Pour in the butter and stir with a fork until the dough comes together.
Split the dough in 4 portions and press it in the buttered tartlet forms. Poke in the dough with a fork a couple of times to prevent it from rising uneven. Bake for 18-20 minutes, or until golden brown.
Mix the remaining ½ cup of sugar with the remaining lemon zest, and whisk them together with the eggs, the lemon juice and salt. Beat the cream with an electric whisk and add it into the egg mixture.
Pour the filling into the till warm crust and bake for another 20-25 minutes, until the filling is set in the middle Let them cool on a wire rack.
Just before serving remove from the form, sprinkle with granulated sugar and brûlée it with a kitchen torch. Let cool a little and decorate with some berries.
In a small saucepan melt the butter over medium heat, add 1 tablespoon of the lemon zest and let stand for 5 minutes. Mix the flour, ¼ cup (45 grams) of sugar and a pinch of salt together. Pour in the butter and stir with a fork until the dough comes together.
Split the dough in 4 portions and press it in the buttered tartlet forms. Poke in the dough with a fork a couple of times to prevent it from rising uneven. Bake for 18-20 minutes, or until golden brown.
Mix the remaining ½ cup of sugar with the remaining lemon zest, and whisk them together with the eggs, the lemon juice and salt. Beat the cream with an electric whisk and add it into the egg mixture.
Pour the filling into the till warm crust and bake for another 20-25 minutes, until the filling is set in the middle Let them cool on a wire rack.
Just before serving remove from the form, sprinkle with granulated sugar and brûlée it with a kitchen torch. Let cool a little and decorate with some berries.
Enjoy and Guten Appetit!
