Lemon Tart Shells

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For lemon cream:

  • 2 lemons
  • 1/2 cup sugar
  • 4 eggs
  • 4 1/2 oz butter
  • 1 1/2 tbsp corn starch

For meringue:

  • 4 egg white
  • 2/3 cups powdered sugar

For the dough:

  • 1 1/4 cup flour
  • 1/4 cup almond flour
  • 1 egg
  • 3 1/2 oz cold butter
  • 1/4 cup powdered sugar
  • 1 tsp grated lemon zest
  • 1 pinch of salt


  1. Lemon cream:
    Finely grate lemon zest and squeeze juice from lemons. Combine all the ingredients in a saucepan with a thick bottom and pour 1/2 cup of water. While constantly stirring, bring the mixture to a boil over medium heat. Reduce the heat and simmer for 3 minutes. Strain the cream through a fine sieve and cool, covering the surface with a film.
  2. Cook the dough:
    Combine all the dry ingredients and lemon zest in the bowl. Add butter and chop quickly into crumbs. Add egg and 2-3 tablespoons of cold water and blend in a food processor for about 3 seconds.
  3. Wrap the dough with a film and put into the frindge for at least 30 minutes.
  4. Butter tart shells.
  5. Roll out the dough into a sheet 3 mm (1/8 inch) thick. Cut out circles with a diameter of 11-12 cm (4-5 inches) and transfer them to the tart shells. Run rolling pin over top of tart shells to remove any excess dough. Lightly chop the surface of the dough with a fork or a knife and transfer to the fridge for another 30 minutes.
  6. Preheat the oven to 350° F (180° C). Bake tart shells for 20 minutes, until golden brown.
  7. Meringue:
    Beat up egg whites with a food processor until soft peaks. While beating up, add powdered sugar to get thick foam.
  8. Add lemon cream to tart shells and top with meringue. Sprinkle with a small amount of powdered sugar. Put in the oven and bake for 10 minutes.