CLASSIC SHAKER LEMON TARTS
The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes seven 4 1/2-inch tarts
Number Of Ingredients 5
Steps:
- Cut lemons crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds. Place lemon slices in a medium nonreactive bowl, and add sugar; toss to coat. Cover with plastic wrap, and let stand at room temperature overnight.
- Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut dough into seven 6-inch rounds. Fit rounds into 4 1/2-inch round tart pans with removable bottoms. Trim edges flush with tops. Place on a rimmed baking sheet; freeze until firm, 30 minutes or overnight.
- Preheat oven to 450 degrees, with rack in lower third. Add eggs to lemon mixture, and stir to combine. Pour through a fine sieve into a medium bowl. Divide liquid among tart shells, then top with the lemon slices, arranging decoratively.
- Bake tarts on baking sheet 15 minutes. Reduce heat to 350 degrees, bake until filling is set and beginning to brown, about 15 minutes. Let cool on sheet on a wire rack 10 minutes. Remove tarts from pans, and let cool completely on wire racks.
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Twinky Qr143
[email protected]The crust on these tarts was a little too crumbly for my liking, but the filling was delicious.
Abukar Lucky
[email protected]These tarts were a little too tart for my taste, but my friends loved them. I think next time I'll use less lemon juice.
joy Kundo
[email protected]I love the simplicity of this recipe. It's easy to make, and the results are always impressive.
Caitlyn Macinnes
[email protected]These tarts are the perfect balance of sweet and tart. The filling is smooth and creamy, and the crust is buttery and flaky. I highly recommend this recipe!
Saraj Ahmad
[email protected]I'm not a big fan of lemon desserts, but I really enjoyed these tarts. The filling was perfectly tart and creamy, and the crust was flaky and flavorful.
Timzenn
[email protected]These lemon tarts are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious!
Zeeshan Toor saab
[email protected]I love the lemony flavor of these tarts. They're the perfect way to end a meal.
Abder rabbih
[email protected]These lemon tarts are the perfect dessert for any occasion. They're elegant and delicious, and they're sure to impress your guests.
Rose Jaloo
[email protected]I've never made lemon tarts before, but this recipe was easy to follow and the results were amazing. The tarts were a huge hit at my party.
Md mamun Mia
[email protected]These tarts were easy to make and turned out beautifully. I'll definitely be making them again.
Faustina Nuertey
[email protected]I'm not a huge fan of lemon desserts, but I really enjoyed these tarts. The filling was smooth and creamy, and the crust was flaky and flavorful.
Melody Shonhiwa
[email protected]These lemon tarts are the perfect summer dessert. They're light and refreshing, and the lemon flavor is perfectly balanced.
Nun Yassin
[email protected]The crust on these tarts was a little too crumbly for my liking, but the filling was delicious.
Gadisa Abdaalla
[email protected]These tarts were a little too tart for my taste, but my friends loved them. I think next time I'll use less lemon juice.
Juan Mendoza
[email protected]I love the simplicity of this recipe. It's easy to make, and the results are always impressive.
Zainabiu Samba
[email protected]These lemon tarts are the perfect balance of sweet and tart. The filling is smooth and creamy, and the crust is buttery and flaky. I highly recommend this recipe!
Md Nawshad
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
Malik Abs
[email protected]These lemon tarts were a hit at my last dinner party! The filling was perfectly tart and creamy, and the crust was flaky and flavorful. I'll definitely be making these again.