Quick and Easy Lemon Tarts - side angle photo

Easy Lemon Tarts

Quick and Easy Lemon Tarts - overhead close up photo

I call these Easy Lemon Tarts because they come together so easily with things I usually keep in my freezer, fridge and pantry. You’ll always find a jar of good store-bought lemon curd (the kind with no additives or chemicals) in my pantry. And since, this sweet crust pastry recipe makes enough for two tarts, I almost always have some of it in my freezer just waiting to be called into action. Then, if there’s an extra cup of whipping cream leftover from another cooking project – this Easy Lemon Tart comes together in a flash.

Do you crave lemon-y things in the spring? I sure do. Maybe it’s because they are the perfect vehicle for fresh fruit. Or maybe it’s because lemon is inherently sunshine-y and fresh. It wakes us up after a long winter of hibernation. If you can find or make lime or orange curd, have fun changing this up and experimenting with toppings. No matter how you fill it or top it, these Easy Lemon Tarts are guaranteed to brighten your day.

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Easy Lemon Tarts

Quick and Easy Lemon Tarts - close up

Bright as sunshine, fresh, cool and pleasing to the palate, these Easy Lemon Tarts are a favourite spring time recipe.

  • Author: Karen Anderson
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes chilling time
  • Total Time: 49 minute
  • Yield: 6 individual or 1 big tart 1x
  • Category: desserts
  • Method: baking
  • Cuisine: Canadian

Ingredients

Scale

For the pastry crust:

2½ cups flour

½ cup sugar

1 cup butter, softened

1 egg

1 egg yolk

Dash lemon juice

Butter as needed –  for greasing the tart pan

For the filling:

1 cup whipping cream

1 Tablespoon icing sugar

1 (10 ounce – 320 mL) bottle store bought lemon curd – divided (Tip: make sure to buy a good one with no additives and chemicals)

For the topping:

1 – 2 cups – assorted fresh berries or tropical fruit

Zest of one lemon

Instructions

For the crust:

  1. Preheat the oven to 400℉ and generously great the tart pan/s with butter – you want the tarts to pop out easily after the crust is baked.
  2. Pulse the flour, sugar and butter together in a food processor then add the egg, egg yolk and lemon juice and pulse until the mixture comes together.
  3. Divide the dough in half and refrigerate or freeze one half to make your next tart even easier.
  4. Refrigerate the dough you’ll use for these tarts as well. It should chill/rest for at least 60 minutes.
  5. Divide the dough into 6 pieces and press each ball into a tart pan or if making one, press into 1 large tart pan.
  6. Bake for 15 minutes or until golden. Cool completely.

 For the filling:

  1. Pour the whipping cream into the bowl of a stand mixer with the whisk attachment in place and whisk on high until soft peaks form. Add the icing sugar and beat again until firm peaks form.
  2. Fold in half of the bottle of lemon curd.
  3. Divide the other half of the lemon curd equally between the cooled tart crusts and top with the lemon curd and whipped cream mixture.

For the topping:

  1. Slice the fruit and arrange it on top of the tarts.
  2. Use a microplane rasp to sprinkle each tart with fresh lemon zest.
  3. Enjoy as a dessert or tea time treat.

 

Keywords: Easy Lemon Tarts

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