» Little Lemon TartsPop Therapy

So it’s been a while since I’ve posted a lemon flavoured baked good on the blog….far too long I say!!

I’ve finally finished uni for the semester and what better way to celebrate with the baking and eating of (too many of) these babies!!

I looked at a few different recipes, and wanted to have a go at making the pastry myself….and this recipe was simple to follow and turned out beautifully!!

Recipe from Butter Baking

Ingredients:

For the tart pastry:

180g unsalted butter (6 oz)
6 tbsp water
2 tbsp vegetable oil
2 tbsp sugar
Pinch of salt
2 cups flour (300g, 10 oz)

For the lemon filling:

¼ cup plain flour (35g, 1¼ oz)
1 cup sugar (220g, ½ pound)
½ cup lemon juice (125ml, 4 oz, about 3 lemons)
zest from 1 lemon, grated
3 eggs
1 egg yolk
pinch of salt

Method

To make the tart pastry, preheat the oven to 200 C (400 F) and get out two mini muffin pans.
Place the butter, water, oil, sugar and salt in an overproof bowl.
Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
Put a teaspoon of dough into one mini muffin hole, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used.
Prick the dough with a fork once or twice.
Bake for 8 – 12 minutes, until the pastry is golden brown all over.
Remove from the oven and allow to cool slightly.
To make the tart filling, reduce the oven to 150 C (300 F).
Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar.
In a separate bowl, whisk the eggs and the egg yolk with salt.
Add the eggs into the lemon and sugar mixture and whisk until well combined.
Pour the filling into each pastry case
Bake for 5 – 10 minutes, until the centers are just set