November 16, 2014
easy-lemon-tartlets easy-lemon-tart It’s amazing, and sad, that I haven’t even noticed that I didn’t post a damn thing for most of November. Just goes to show how incredibly insane I am, and just how much I thrive on the thing that stresses me out…stress. How’s that for self-destruction? Two days ago I received my Great Food Blogger Cookie Swap matches via email; three matches spread out across the nation who are each to receive one-dozen unpublished and delicious cookies via snail mail. I was asked by a local quarterly publication (headed by a famous chef mastermind) to pitch two ideas for publication, absolutely thrilled and desperately hopeful. Last year my brother-in-law thought it would be a good idea to create a Puerto Rican cookbook, to which we accelerated from concept to reality around the same time I’m to bake 36 cookies for three magnificent strangers. Our editing deadline is Jan 1, 2015. Then I thought it would be a grand idea to help finance said cookbook by selling baked goods (and truffles) during the holiday season and all the while I still needed to contribute an unnatural amount of witty and self-reflective words onto a paper for my final Philosophy school project and do my regular work as a Social Media Editor. In other words, I’ve been in a #leavemealone mood for most of autumn. Decidedly, not a good idea to bake goods for the holidays, but I will do the truffles. And now I don’t have to hoard this lemon tart recipe that has been adapted from Cooking Light’s Easy Lemon Square recipe, which I have been using, adapting and underbaking for years. When you underbake the filling, it retains a luscious curd quality rather than turning into a stiff cakey consistency. I have heard many people respond in delight and surprise when they bite into the tart and realize the middle is creamy. Sometimes I garnish it with slivered almonds right before going into the oven. Sometimes it’s just lavished with powdered sugar. The recipe is tried and true and I bake it for almost every pot luck, picnic and hoe down. easy-lemon-tartlets  

Prep Time: 15 minutes

Cook Time: 18 minutes

Serving Size: 4 - 4'' tartlets


  • Crust
  • 1/4 cup granulated sugar
  • 3 tablespoons butter, softened
  • 1 cup all-purpose flour
  • _________________________
  • Filling
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 1/3 cup fresh Meyer lemon juice
  • 3 tablespoons AP flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt


  1. Preheat oven to 350°.
  2. Crust: With a spatula, combine 1/4 cup granulated sugar and the butter until creamy. Gradually add flour to sugar mixture and with your fingertips, combine mixture until it resembles fine crumbs.
  3. Gently press mixture into bottom of three 4” tart molds with removable bottoms, each mold should take 1/4 cup of dough. Bake at 350° for 12-15 minutes; cool on a wire rack.
  4. Filling: Whisk eggs until foamy. Add granulated sugar, eggs, zest, juice, flour, baking powder and salt and whisk until well-blended. Pour mixture over partially baked crust. Bake at 350° for 18-20 minutes, there should be a slight wiggle in the middle. Cool on wire rack. Sift powdered sugar evenly over top.

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