Professional Baker Teaches You How To Make LEMON TARTS!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with potential health benefits.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Start by making the cookie crust known as sob ledo.

Cream together 1/2 cup unsalted butter and 2 tablespoons icing sugar.

Add 1 egg yolk and 1 hard-boiled egg yolk to the mixture, grating the hard-boiled yolk in.

Mix in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt, then blend together.

Add cake and pastry flour to the mixture and combine until a dough forms.

Chill the dough until firm, then roll it out using all-purpose flour to prevent sticking.

Press the rolled dough into a removable bottom fluted tart tin, trimming the excess with a rolling pin.

Prick the base of the dough with a fork to prevent air bubbles during baking.

Preheat the oven to 325°F (163°C) and bake the crust for about 20 minutes until golden brown around the edges.

In a bowl, combine 3 whole eggs and 3 egg yolks with 3/4 cup sugar.

Add the juice from 4 lemons and 1 tablespoon lemon zest to the egg mixture.

Strain the lemon juice to remove pulp and seeds before adding it to the eggs.

Melt in 2/3 cup butter into the mixture and cook until the curd thickens, about 5 minutes.

Strain the lemon curd into a bowl containing 1/2 cup full fat sour cream to halt the cooking process.

Fill the cooled tart shell with the lemon curd mixture.

Chill the filled tart in the fridge for about 2 hours to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens