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On Slow Simmer

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Desserts
Feb 10, 2022

Lemon Tarts

The lightest and citrus-iest bite ever!



I’ve watched one too many Lemon tart videos that I had to make it at some point.


Sweet Tart Crust
Ingredients:

  • 1 1/4 cup Flour
  • 1/2 cup Powdered sugar/ Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1/2 Cold Butter cut into cubes
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla Extract


Notes:

*When kneading the dough, I combined it a little more so it wasn’t so crumbly.
  1. Mix together Flour, Sugar, & Salt until combined

  2. Add butter cubes & mix until crumbly

  3. Add egg and vanilla extract and keep mixing until the dough is no longer dry and starts to clump together, about 10-15 seconds.

  4. Roll dough into ball and cover. Refrigerate for 1 Hour or freeze to prevent shrinking as it bakes.

  5. Once ready to bake, roll out and put into baking pan

  6. Make sure to use pie weights or use parchment paper & fill with rice to help keep the structure as the crust bakes.

  7. Bake at 375 for 20-30 minutes. Does not need to bake until golden or the crust will be too tough to bite into.


Lemon Curd Filling
Ingredients:

  • 2 Large Eggs + 2 egg yolks (or 3 Large eggs)
  • 3/4 cup Granulated Sugar
  • 1 Tablespoon Lemon Zest
  • 1/2 cup Lemon Juice (2-3 Lemons)
  • 2 Tabespoons Heavy Cream
  • 1/2 cup Unsalted Butter
Notes:

*I ended up using 3 Eggs
  1. In a heatproof bowl combine eggs, sugar, lemon juice, and heavy cream together.

  2. Place bowl over a saucepan of boiling water on moderate heat. – Keep stirring for 10-20mins until mixture is thick (Coats the back of your spoon & leaves a clear pass if you run your finger through.)

  3. Maintain heat at 170 degrees F.

  4. Once pulled off the heat, strain mixture through seive to remove chunks.

  5. Add in the butter chunks and fold mixture together until smooth, set aside to cool

    *Mixture will continue to thicken as it cools



Whipped Cream
Ingredients:

  • 1 Cup Heavy Cream (Chilled)
  • 2 Tablespoons Sugar (Powdered Sugar)
  • 1/2 Teaspoon Vanilla Extract

Notes

*Opted to use powdered sugar
*For some reason, this combo allowed to the sturdiest of peaks. Did not melt at all even if I left it piped on the tart for one day.
  1. Place bowl in the freezer for 15 minutes.

  2. Add everything into bowl and use electric beater. Increase the speed until stiff peaks form.

  3. Refrigerate unused Portion for up to 24 hours.


Overall (Notes to Self)

Getting a Cleaner Crust Edge
The first versions of the crust, I did not freeze so the crusts molded to the parchment paper. The results came out with deformed crusts. Before I stack parchment paper and weights, I need to freeze it to keep its shape.

Playing with the Icing Shapes
If I want cool Icing shapes I should just get an Icing pipe. A ziplock bag works great otherwise.


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