Lemon Lime Tarts

Hi guys!! Here’s the recipe for lemon tarts! I’m in a hurry today because I have so many things to make for tomorrow but details of everything I made tomorrow for sure! I was short on lemons so I added lime juice ad some lime zest, and I don’t think i’ll ever use just lemons again! Of course, if only lemons are available stick to those! You can also use the packaged lemon juice. But you might have to use less because it’s concentrated.


Here’s what you’ll need for about 24 mini tarts:

half recipe of the pie crust I posted for Apple Pie. (https://fatimarana.wordpress.com/2013/05/26/apple-pie/)


For the filling:

4 egg yolks

1 1/2  cups sugar

1/3 cup cornstarch

1 1/2 cups water

3 Tblspn softened butter

1 tsp grated lime or lemon zest

1/2 cup lemon or lime juice (I used half of each)

2/3 drops yellow food color, which you don’t have to add.

IMG_2977 IMG_2976


In a sauce pan whisk the sugar and corn stach. Then add the water and let it come to a boil on a medium flame. Keep stirring occasionally because the corn starch might clump. And don’t leave it on the stove unattended!! You can get the pie crust ready while you’re working on the filling. Once the mix come to a boil take it off the heat. In a bowl whisk four egg yolks (you can freeze the egg whites to make a meringue later) and add 1/3 of the water mixture in and whisk until everything is combined. Then pour the egg yolk mix back into the sauce pan and keep it on a medium heat till it comes to a boil. Keep whisking the mix once it boils until it thickens.


Sorry about the blurry picture! but you can see the difference in consistency, right?!


Once the mixture thickens take it off the heat and whisk in the butter, lemon/lime zest, and lemon/lime juice.


Aren’t the colors so pretty?!


The butter makes the filling glossy and bakery like! Now the filling is done. The egg yolks have cooked for sure, and you need to bake the crust now! At this point you should taste the filling as well. It’s not gonna taste like the lemon tarts you find in pakistani bakeries! the filling is actually lemony, and not just yellow in color! You can add some icing/powdered sugar is you want it sweeter, but don’t make it too sweet. I’d say stick to the amounts mentioned above!

Now roll out the pie crust to about 1/8 inch thickness. You can use a flower cutter to make them look like sunflowers like I did!

IMG_3017 IMG_3018

Push them into mini cupcake tins and make wholes using a fork on the bottom so they when they bake the crust doesn’t rise and stays nice and flat so you can fill them!

Bake them at 180 C for 10-12 minutes or until they turn golden brown.


Then fill them with a mini teaspoon of filing and you can top them off with some more lemon zest, leave them plain, or use edible glitter like I did! If you have any filling left over you can refrigerate it! It should stay good for about a few days in an air tight container.



I hope you guys make these on Eid! They’re delicious!



5 Comments Add yours

  1. Rabea says:

    I have a question about your rattle snake pasta. Do I drain the chicken marinade, or add it along with the chicken in the wok?

  2. Rabea says:

    I have tried so many of your recipes, each of them turn out amazing! Thanks for sharing.

  3. Rabea says:

    Aoa, I left a comment yesterday. I’m not sure what happened to it. It was a query about your rattle snake pasta published on your previous blog. Do I discard the chicken marinade, or add the marinade of the chicken with it in the wok? The recipe doesn’t specify. Thanks

    1. fatimarana says:

      Hi! Add the marinade! It makes the sauce taste better.

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