Lemon Tarts

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • For pastry:
  • 2 cups - plain flour sifted
  • 100 gms. Cold salted butter
  • 5-6 tbsp- chilled water
  • For filling:
  • 1/2 tin Condensed milk
  • 2 tbsp- lemon juice
  • 1 tsp- grated rind of fresh lemon
  • 4-5 drops lemon yellow color
  • 1/2 cup - whipped cream
  • 1 tbsp- sugar, ground fine
  • 8-9 glazed cherries

How to Make Lemon Tarts

  • Beat condensed milk, juice, colour together.
  • Add rind, mix well.
  • Chill till required.
  • Beat cream till stiff, add sugar and mix.
  • Put in a large piping bag with star nozzle.
  • Refrigerate till required.
  • Wash glazed cherries and drain.
  • Chop into 4 lengthwise, and keep aside.
  • For pastry:
  • Cut butter into flour with a cold knife.
  • With finger lightly mix to get a bread crumbs like mixture.
  • Sprinkle chilled water. Use a knife or fork, and form a ball of dough.
  • Do not handle too much, roll into thick round on a cold (marble or stone) surface.
  • Grease small tart moulds, cut rounds of pastry, place in moulds. Press down lightly, prick gently with a fork here and there.
  • Bake blind in preheated oven at 180 C for 15 minutes.
  • Remove, cool, and carefully take shells out of moulds.
  • Cool completely on a wire rack.
  • Fill each with filling, pipe a swirl of cream, decorate with chopped cherries. Serve cold, with vanilla ice-cream if desired