Lemon Tart, Easter Tart, Lemon Flower Tart, Flower Tart

As pretty as they are tasty, you’ve just got to try our Lemon Tarts!

Spring. The weather gets warmer, flowers bloom, and Easter is in the air. You want that perfect treat for your Easter party or for a beautiful spring day. Well, this is it: lemon tarts!

Shaped like a new spring bloom, these flowery treats are what you need. They are light, airy, and sweet! Simply cut and bake to create the fun shape. Then fill with a bright yellow lemon tart curd. You’ll love it topped off with sweet powdered sugar. Biting into these is nothing if not pure joy! Check out our recipe and watch the video to see how it’s done!

Ingredients

    lemon zest oil extract, lemon zest oil, natural zest oil extract, zest extract

    Looking for an easy way to add that burst of citrus taste? Look no further than our Lemon Zest Oil Extract!

    • 2½ cups all-purpose flour
    • 2 sticks + 2 tbsp butter, cold and cubed
    • 1 tsp salt
    • 1½ tsp sugar
    • ¼ cup ice water

Directions

    1. TART SHELLS: Combine all dry ingredients.
    2. Add cold, cubed butter.
    3. Mix until the butter is pea-sized.
    4. Add the ice water and mix until the dough comes together.
    5. Wrap it in plastic and chill for 1 hour.
    6. LEMON CURD FILLING: Combine the first 4 ingredients, mix thoroughly, and heat in a double boiler to boiling.
    7. Heat on low heat to 82°C or until it coats the back of a spoon.
    8. Remove from heat and stir in butter.
    9. Mix until smooth or whisk until thoroughly combined.
    10. Place in a bowl or small pan and cover with plastic touching the top of the lemon curd.
    11. Chill it in an ice bath before placing it in the refrigerator to cool.
    12. Chill it for 2 hours.
    13. TART ASSEMBLY: Roll out the dough to 1/8″ or less.
    14. Gently slide your hands under the dough, lift it, and let it relax back into itself.
    15. Cut out shapes using a flower-shaped cookie cutter and press them into a lightly sprayed mini muffin tin.
    16. Press the bottom down and push the “petals” to the outside, pressing them down as well. The “petals” lift during baking, but are open enough to fill the shell.
    17. Lightly dock the inside with a fork.
    18. Add 3 or 4 pie weights to the bottoms of each tart shell.
    19. Chill in the freezer for 10 minutes.
    20. Bake in a 350°F degree oven for 15-18 minutes.
    21. Cool and dust flower edges with powdered sugar before or after filling.

      • Cover the lemon curd with plastic touching the top to prevent a skin from forming.
      • Chilling the curd in an ice bath keeps it from heating up other items in the refrigerator.
      • You want to roll the dough almost to the point where you can see through it.
      • The dusted sugar melts into the lemon curd quickly, leaving just the petals dusted.
      • Suggestions for decorative toppings: add halved raspberries or blueberries, add a dollop of jam in the center, or pipe meringue on top and burn it.
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