Lemon Appetizer Tart (Printable)
A bright, zesty tart with creamy lemon filling in a crisp buttery shell, ideal for elegant starters or finger food.
# What You Need:
→ Tart Shell
01 - 1 cup all-purpose flour (125 g)
02 - 1/4 cup unsalted butter, cold and cubed (55 g)
03 - 1/4 teaspoon salt
04 - 1/4 cup cold water (60 ml)
→ Lemon Filling
05 - 2 large eggs
06 - 1/3 cup granulated sugar (70 g)
07 - Zest of 1 lemon
08 - 1/4 cup freshly squeezed lemon juice (60 ml; approx. 2 lemons)
09 - 1/4 cup heavy cream (60 ml)
10 - 1 tablespoon unsalted butter, melted
→ Garnish
11 - Lemon zest, thin strips
12 - Fresh herbs such as thyme or basil, optional
# Directions:
01 - Set the oven temperature to 375°F (190°C).
02 - Combine flour and salt in a mixing bowl. Incorporate cold cubed butter by rubbing it into the dry ingredients until the mixture resembles coarse crumbs. Add cold water gradually until the dough comes together.
03 - Roll the dough to a thickness of 1/8 inch on a lightly floured surface. Cut rounds approximately 3 inches in diameter to fit mini tartlet pans. Press dough gently into pans, trim excess, and prick base with a fork.
04 - Bake tart shells for 10 minutes, then remove from the oven.
05 - Whisk eggs and sugar until smooth in a medium bowl. Stir in lemon zest, lemon juice, heavy cream, and melted butter until fully combined.
06 - Pour lemon mixture into the pre-baked tart shells. Return to oven and bake for an additional 12 to 15 minutes until filling sets with a slight wobble in the center.
07 - Allow tarts to cool to room temperature. Remove from pans and finish with lemon zest and fresh herbs if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- They're small enough to feel indulgent but light enough that you won't feel stuffed before the main course arrives.
- The bright lemon flavor wakes up your palate and makes everything taste better afterward.
- You can prep the shells ahead and fill them fresh, which is the kind of kitchen cheating that nobody needs to know about.
02 -
- If your filling looks curdled or grainy, your eggs got too hot; whisk constantly and never let it boil or you'll have scrambled eggs instead of custard.
- The wobble in the center when they come out is non-negotiable—overcooked tarts are dry, and nobody wants that.
03 -
- Zest your lemon before you cut it in half to juice it—once it's in pieces, the zester becomes your enemy.
- Blind-baking the shells (that first 10-minute solo bake) prevents soggy bottoms and is the professional move that changed everything for me.