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Tangy Lemon Tarts

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For tarts
  Flour 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Butter 2 Tablespoon
  Salt 1 Pinch
  Sodium bicarbonate 1 Pinch
  Milk 3 Tablespoon
For filling
  Egg yolk 1
  Lemon juice 2 Tablespoon
  Grated lemon rind 1⁄2 Teaspoon
  Butter 1 Teaspoon
  Lemon rind 1 , cut into thin strips
  Cornflour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)

Sieve flour, salt and soda bicarb together in a large mixing bowl.
Mix butter and flour with fingers till it resembles bread crumbs.
Add lemon juice and milk to flour and knead into a stiff dough.
Roll out the dough into 1/2 cm thick pastry.
Cut the pastry into 5 cm diameter rounds.
Line the tart tins with pastry rounds.
Prick them at the base and sides.
Bake in oven at 180°c for 8-10 minutes.
Cool slightly and remove from tins.
To prepare filling, make paste of cornflour with a little milk.
Heat milk.
Put paste of corn flour and sugar to milk.
Cook on medium heat stirring till thick.
Add egg yolk, butter, grated rind, strips of lemon rind and lemon juice to it.
Cool it.
Fill in the tarts.
Decorate with lemon marmalade and serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 358 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.3%

Saturated Fat 6.2 g30.8%

Trans Fat 0 g

Cholesterol 71.9 mg24%

Sodium 140.5 mg5.9%

Total Carbohydrates 61 g20.2%

Dietary Fiber 1.3 g5.1%

Sugars 29 g

Protein 6 g12.4%

Vitamin A 6.9% Vitamin C 13.4%

Calcium 9.3% Iron 9.1%

*Based on a 2000 Calorie diet

Tangy Lemon Tarts Recipe