Pucker-Up Lemon Tarts Pucker-Up Lemon Tarts

Author: Canadian Living

For a romantic touch, instead of garnishing them with lemon slices, sprinkle these two little tarts with candied violets.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2004


  • 1 egg
  • 1 egg yolk
  • 2 tablespoons granulated sugar
  • 2 tablespoons sour cream
  • 2 teaspoons finely grated lemon rind
  • 4 teaspoons lemon juice
  • 1/4 cup whipping cream
  • 2 lemon slices
  • 1/3 cup all-purpose flour
  • 2 teaspoons icing sugar
  • 1 1/2 teaspoon cornstarch
  • 1 pinch salt
  • 3 tablespoons cold butter cubed


Line bottoms of two 4-inch (10 cm) fluted brioche or tart tins or jumbo muffin cups with parchment paper; set aside.

Pastry: In bowl, whisk together flour, sugar, cornstarch and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. With hands, squeeze into small clumps; press evenly into prepared pans. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.) Prick shells all over with fork. Bake in centre of 350°F (180°C) oven until golden, about 20 minutes. Let cool on rack.

In bowl, whisk together egg, egg yolk, sugar, sour cream and lemon rind and juice; pour into shells. Bake in centre of 350°F (180°C) oven until filling is no longer jiggly in centre, about 25 minutes. Let cool on rack. (Make-ahead: Cover loosely; let stand for up to 6 hours.) Using tip of paring knife, loosen edge of each tart by gently running tip between pastry and fluted edge; remove from tins, discarding paper.

In bowl, whip cream; spoon onto tarts. Garnish each with lemon slice.

Nutritional facts <b>Per tart:</b> about

  • Sodium 228 mg
  • Protein 8 g
  • Calories 484.0
  • Total fat 35 g
  • Cholesterol 293 mg
  • Saturated fat 20 g
  • Total carbohydrate 36 g


  • Iron 12.0
  • Folate 25.0
  • Calcium 7.0
  • Vitamin A 38.0
  • Vitamin C 18.0
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Pucker-Up Lemon Tarts