Easy Pie Crust for Desserts-Lemon Tarts

Eggless Baked Mini Donuts - Baketitude
Earl Grey Tea Lavender Bundt Cake


Super delicious and super essential. 

I love chocolate but there’s something about citrus and butter and a well toasted , baked pie crust that brings magic onto a plate. My favourite dessert of all time would be a super zesty lemon tart-right now.  It is sweet, it is sour and its buttery.

It’s satisfies your craving for something decadently sweet and yet acts like a palate cleanser. 

So even if you’ve finished one whole tart you are ready for a second one. 

But the biggest problem is always the pie crust or the tart shell. 

The lemon curd is always manageable and you can fool around with it until you get the taste you want. What if your pie crust is not great enough? That dessert just will never become number one for you. And the need for it will haunt you forever.

This recipe is almost like a rough pie crust. And the beauty is ,that you have no requirement to chill the dough before you bake it. And you make this dough with melted butter.

Could anything be more sacrilegious?

But if it is tasty you will forget the right way to make your pie crust. 

So if you have tart shells with a removable Base go right ahead and make these tart shells.

I am going to give you two options for your lemon curd, an eggless lemon curd or a lemon curd with eggs. You can stop these with meringue and bake them or Serve them cold, either ways the tart shell makes the lemon curd taste a million times better.

Start with the pie crust.

For the 

Easy Pie Crust for Desserts-Lemon Tarts

You need

120 GM’s salted butter – I use Amul

45 GM’s or 3 tbsp sugar ground to a powder

150 GM’s or 1 ¼ cup all purpose flour or maida.

1 tsp milk to brush.

If you use unsalted butter then add ¼ teaspoon salt

Melt the  butter over low heat on in the microwave.

At the sugar and mix a bit.

Now slowly slowly add in most of the flour to form an almost dough.

It must come together in your hands but it will not form a crack free ball.

Divide the dough into 4 equal pieces and press into four-5 inch  loose bottom tart  shells or one- 9 inch tart shell.

I pressed down with the help of the measuring cup to given equal thickness.

Preheat your oven to 180 degrees centigrade and while the oven is preheating ,chill the tart shells.

Bring the tart shells out and pick all over the base with a fork.

Brush the shells lightly with the milk.

Pop them straight into the centre of the oven to bake for 15 to 20 minutes. 

Once the edges begin to colour, pay attention and Hover near the oven. 

Do not let the tart shells Get Too dark.

Bring them out and allow them to cool on a wire rack.

After the tart shells are cool fill them with the lemon curd and removed from the tart shells.

Serve individual lemon tarts so that the eater is totally satisfied.

For the pale yellow zesty lemon curd

You need

Juice of 6-8 lemons approximately 100 mils

100 GM’s butter

100 GM’s granulated sugar

100 GM’s egg white( from 4 eggs)

Lemon zest from the lemons you juiced

1/2 tsp vanilla essence

1-2 tsp cornstarch

Mix the cornstarch in 1 tbsp water and set aside. 

Place the butter sugar lemon juice and lemon zest in heat proof ball over simmering hot water.

Keep was king tell the butter melts the sugar dissolves and the mixture begins to come together.

This will not taken like a custard because there is no egg yolk.

Keep an eye on the curd and constantly whisk the curd until the pale yellow mixture smell cooked. 

You may taste and add a little more sugar if you feel the requirement. Remember the curd tastes sweeter On cooling and the tart shell is already sweet.

After about 7 minutes over simmering Water when the mixture is smooth and glossy and the egg whites are totally cooked star in the vanilla and corn starch slurry to thicken your lemon curd so that it is not very runny. 

You may or may not require the entire cornstarch slurry, so add in slowly. 

Cook out the corn starch and turn off the heat. If you do not want the lemon zest you may of course strain the lemon curd. But I never really bother.

For an eggless version of this lemon curd increase the corn starch to 4 tablespoons. 

Coke the bottle sugar and lemon juice till the sugar dissolves, whisking constantly. If you will not waste the lemon curd and butter will form a split ugly kind of a mixture. Mix the corn starch with one -two tablespoons of water and Whisky into the cooking lemon curd.

Again do not had everything in one go.

Add in the vanilla essence and Cocktail bar or taste of the corn starch has disappeared. You must chill the lemon curd before you use it

Now pour this lemon curd into a clean glass jar container and cover with the lid or cling film.

Allow the curd to cool in the fridge for at least 5-6 hours before you use it.

Now either spoon the lemon curd into the tart shell or pipe it in and  serve your lemon tart with a tiny little dollop of cream or pomegranate or a mint leaf or even a lemon slice.

The sourness of the lemon curd is refreshing and goes extremely well with the buttery pie crust / tart shell that we have made using this simple shortcut.

This lemon curd is lip-puccuringly sour. Feel free to add some more sugar if you will.

But hey ,this is a zesty lemon curd.

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Eggless Baked Mini Donuts - Baketitude
Earl Grey Tea Lavender Bundt Cake

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