What happens when you can't find your tart pan and Target doesn't have one, you improvise and use what you have. I stumbled on these 4-inch vintage tart or pie pans, that a girlfriend found scavenging antique stores. They don't have removable bottoms, but worked better than anything else I had. They turned our adorable and just the perfect size. Meyer Lemons are sweeter than regular lemons and with a thinner skin. You can use regular lemons as well in these tarts too.

By / Photography By | February 24, 2017

Ingredients

Crust
  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons lemons zest
  • 8 tablespoons cold butter, cut into small pieces
lemon curd
  • 2 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice (about 3-4 Meyer lemons)
  • 6 tablespoons cold butter, cut into small pieces

Preparation

To prepare the crust,  place 1 cup flour, 2 tablespoons sugar, 2 teaspoons lemon zest and a pinch of salt in a food processor or bowl. Mix well. Add 6 tablespoons cold butter, pulsing until mixture looks like coarse meal. Add vanilla extract and 2 tablespoons water and pulse until dough forms a ball. Wrap in plastic wrap and chill at least 30 minutes. 

 Preheat oven to 375F. Roll dough out and cut into 4 circles 1-inch larger than your tart pans or 12 inches if using a 10 inch tart pan. Place dough in pans. Crimp edges. Bake for 15 minutes if individual tart shells or 30 minutes if one large one. Cool 

Meanwhile, make the lemon curd: Whisk together eggs, egg yolks and sugar, in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. 

Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 15-30 minutes. Let cool completely.

Related Stories & Recipes

Blood Orange Tartlets

This recipe is from contributor Teresa Blackburn, of the blog foodonfith. You can use any kind of citrus really, but blood oranges are festive and fun.

Ingredients

Crust
  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons lemons zest
  • 8 tablespoons cold butter, cut into small pieces
lemon curd
  • 2 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice (about 3-4 Meyer lemons)
  • 6 tablespoons cold butter, cut into small pieces