Photo: Bill Everitt
Lemon tarts are a dessert (or anytime holiday snack) that my grandmother Jean faithfully baked every Christmas season of my life and my mother's before me.
You end up with a flaky pastry cup and the liberty to add as much lemon curd as you wish - Freedom.
Lemon Tarts
Pastry
- 2.5 cups flour
- 11 tablespoons shortening
- 3 tablespoons COLD water
- 1 egg
Preheat oven to 350 degrees F
- Combine flour and shortening in a bowl and combine together with your fingers or two knives until at a breadcrumb consistency
- Add water and form into two balls
- Dust board and rolling pin with flour and roll out one ball
- Use a glass to cut circles in dough to fit into a muffin tin
- Press circles into tin
- Brush with beaten egg and pierce with a fork
- Bake for 10 minutes or until golden brown
- Let cool and fill with your favourite lemon curd (found in the jam section)
- My family has used E.D Smith lemon curd for the past 25 years, however this year we branched out and are trying Mackay's lemon curd.
Also check out recipes for tourtiere.