Refreshing Lemon Custard Tarts with a splash of Limoncello in a lemon scented tart crust makes the perfect burst of citrus for a memorable dessert.
Course Pies
Cuisine American
Keyword Lemon Tarts
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 8servings
Equipment
8 Small tart pans
Ingredients
Crust
8ozButtercold
1 3/4cupsAll purpose flour more for rolling
2tbspSugar
1/2tspSalt
1Egg fork whipped
Lemon Filling
2Large eggs room temp
2Egg yolksroom temp
1tspLemon peelfinely chopped
1cupSugar
6tbspUnsalted butter melted and cooled
cupLemon juice
1tbspLimoncello or other lemon liquor
1tbspCorn starch
1/2tspSalt
Whipped Cream Topping
1cupWhipping cream
1tbspPowdered sugar
1/2tspLemon zest
2tbspLimoncello
Instructions
Buttery Crust Instructions - Heat oven to 350
In a food processor place cold butter, flour, sugar and salt and give it a whirl to combine the ingredients. While the machine is running, slowly pour in the whisked egg and water until the pastry comes together into a ball. If too wet, add a little flour, if too dry, a little water. The pastry can also be formed in a large bowl with a pastry cutter to work the butter and egg into the dry ingredients.
On a lightly floured surface, with a rolling pin, roll out the dough to about 1/4 inch. If using mason jar lids as your tart pan, use a cup with measurements to accommodate the bottom and sides, and press circles.
Place the circle of pastry into the lid, centering it. Press the dough onto the bottom, up the sides of the pan and crimp the edges. This step can be done in advance, even months in advance and frozen. If using a single tart pan, omit pressing circles and simply press dough into the pan, up the sides and crimp the edges.
Lemon Filling - In a small saucepan, melt the butter and cool slightly.
Whip the eggs and sugar until ribbons form and cling to the back of a spoon. Add melted/cooled butter and whisk well.
Sprinkle cornstarch across the lemon juice and give a whisk. Add the lemon mixture and finely chopped lemon peel to the batter along with salt. Mix well.
Pour the filling into the prepared pie crusts/crust. Bake until tart crust is golden brown and the center of the custard filling is set firmly, about 20-25 minutes for mini tarts, a little longer for a single tart. Remove and let cool on a wire rack.
Whipped Cream - Whip the the heavy cream along with remaining ingredients until soft peaks form. Serve a dollop of whipped cream on top of the Lemon Dessert with a thin sliver of a lemon for garnish. Fresh berries can also be served alongside.