LEMON TARTS

Lemon Tarts

Sy Yong from Oladybakes
takes pride in this simple 3 ingredients tart shell which is
crumbly and buttery inside,
and
crusty outside.

The filling is simply perfect,
Fragrant and flavourful.
The way I like it!

Tart Shell 

80g salted butter

130g plain flour

25g condense milk

Lemon Curd

2 large eggs

80g lemon juice

80g sugar

zest from 1 lemon

60g salted butter

Method:

1) cream butter & condense milk until light

2) add flour & mix into a dough, rest dough for 20min

3) press dough into tart pans, poke holes at the base with a fork

4) bake at 180'C for 18-20min, remove & cool on a rack

5) in a ceramic or glass bowl, stir to combine eggs, lemon juice, sugar & zest

6) place the bowl over a pot of water on the stove

7) heat gently over the pot of simmering water, stir constantly with a hand whisk

8) the mixture will become very foamy, and soon thicken like a gel, it is ready.

9) Remove from heat & cool for 5min

10) mix in butter, stir to mix well, 

11) spoon into tart shells & chill before serving