Lemon Appetizer Tart (Printable Version)
Tangy lemon filling in a crisp, buttery shell—ideal as a zesty, elegant starter 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, about 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)
# How to Make It:
01 - Heat the oven to 375°F (190°C).
02 - Combine flour and salt in a bowl. Add cold cubed butter and rub with fingertips until mixture resembles coarse crumbs. Stir in cold water until dough forms.
03 - Roll dough on a lightly floured surface to 1/8-inch thickness. Cut rounds approximately 3 inches in diameter to fit mini tartlet pans. Press dough gently into pans, trim excess, and prick bottoms with a fork.
04 - Bake shells for 10 minutes, then remove from oven.
05 - Whisk eggs and sugar together until smooth. Add lemon zest, lemon juice, heavy cream, and melted butter; mix thoroughly.
06 - Pour lemon filling into pre-baked shells. Return to oven and bake for 12 to 15 minutes until filling is just set with a slight wobble in the center.
07 - Allow tarts to cool to room temperature. Remove from pans and garnish with lemon zest and fresh herbs as desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- They're small enough to feel elegant but simple enough that nothing can go too wrong.
- The bright lemon flavor sits perfectly between sophisticated and comforting—the kind of thing that makes people ask for the recipe.
- You can prep the shells ahead and fill them the day of, which means less stress when guests arrive.
02 -
- Bake the shells partway first, or the bottom will stay soggy and undercooked—this one mistake changes everything from crisp to sad.
- Don't overbake the filling; that little jiggle in the center is not a mistake, it's exactly what you want, because it firms up as things cool and you end up with silk instead of scrambled eggs.
- Use freshly squeezed lemon juice without question—the bottled stuff has a bitter chemical taste that screams shortcut.
03 -
- If your tartlet pans are flimsy, set them on a sturdy baking sheet before filling and baking—it makes the whole thing easier to move and bake more evenly.
- A tiny pinch of black pepper or a few capers stirred into the filling adds a savory note that's absolutely magical if you're serving these as part of a savory spread instead of dessert.