These absolutely delicious lemon tarts are the perfect combination of the delicate shortbread crust, lemony sweetly-sour curd, and creamy frosting. Since I tried this recipe the first time, it quickly became one of my favorite desserts. I’m sure this dessert would be the first choice for lemon lovers!

Ingredients:

Crust:

• 2 1/4 cups all-purpose flour
• 1 cup powdered sugar
• 2 tsp baking powder
• 1 1/2 sticks (6 oz) butter
• 1 large egg

Curd:

• zest of 2 lemons
• 1/2 cup freshly squeezed lemon juice (approximately juice from 2 large lemons)
• 1/2 stick (2 oz) butter
• 2 cups sugar
• 4 large eggs

Frosting:

• 1 cup heavy whipping cream
• 3 Tbsp sugar
• 8 oz cream cheese
• some fresh berries for the decoration

 

Cooking Directions:

1. In a bowl, mix together all dry ingredients: pre-sifted flour, sugar powder, and baking powder.
2. Cut butter into small pieces and add to the mixture.
3. Place everything into the bowl of food processor and pulse several times until you have a uniform and crumble mixture. Or mix the butter into the flour mixture with your hands creating small crumbs.
4. Add the egg and knead the dough for 2-3 minutes or until all ingredients are combined and the dough is soft.
5. Wrap the dough into a plastic and put it in a fridge for at least 30 minutes.
6. In meantime prepare the lemon curd.  Wash 2 lemons and zest them using the Microplane Zester.
7. Squeeze juice from the lemons using the Citrus Press Juicer.
8. Melt butter in a saucepan. Let it cool.
9. Add the lemon zest and juice into the pan. Add sugar and mix well with the Hand Whisk.
10. Add eggs and whisk until well combined. Place the pan on the stove and cook over a  low heat for about 10 minutes or until mixture is thickened and holds marks from the whisk, stirring constantly to prevent eggs from curdling.
11. Strain the curd using a fine strainer to make the mixture uniform and smoother.
12. Pre-heat the oven to 350F.
13. Remove the dough from the fridge and divide it into small pieces.  Press the dough into tart tins using your fingertips.
14. Pour the curd on the top and cook for about 20-25 minutes or until the crust is golden and the curd is set.
15. Let in completely cool down.
16. In meantime, prepare the frosting cream.
17. Using the Handheld Mixer whisk the heavy whipping cream with sugar, then add the cream cheese and whisk well again.
18. Decorate the tarts with the frosting cream and fresh berries.

Enjoy the tarts look and taste!