That Spring Feeling: Lemon-Raspberry Tarts

Spring has finally made an appearance and blueberries and lemons are calling to me.  First up, Lemon Tarts

When I was in Paris I was on the hunt for tarts – specifically lemon tarts and strawberry tarts. Strawberries were out of season, so I had to settle for raspberry. The lemon tarts were by far my favorite. They had a shortbread tart (the raspberry ones were pastry) that worked well with the tart lemon filling.  I’ve upped the game this week by adding a dollop of raspberry fruit spread (just fruit and sugar).

Lemon Tarts With Raspberry Topping

Lemon cream filling

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Toppings:

  • Raspberry fruit spread

or

  • whipped cream and fresh raspberries

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before putting tarts together.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Shortbread Tart

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet

Cream butter and sugar until fluffy. Stir in flour and mix well, then knead for 3-5 minutes until dough forms a ball.

Press dough into mini-tart pans. Prick each with a fork . Bake for 15-20 minutes at 300°  Cool thoroughly before assembling tart.

To assemble – add lemon filling to each cooled tart.  Add a dollop of raspberry fruit spread*

*Or. alternatively, top with whipped cream and serve with crushed raspberries.

This made a lot of tarts, so I refrigerated half of everything and I’ll make more when these are gone.