Are you looking for a wonderful dessert with a few easy ingredients? Try this classic recipe for lemons, which we usually just use for our dressing and other savory dishes. These shaker lemon tarts are sweet and tangy. Not only do they taste great, but the scent of these lemon tarts is amazing. I am sure your guests will appreciate these delightful desserts.
Ingredients for Classic Shaker Lemon Tarts
2 large lemons
2 cups granulated sugar
4 large eggs
All-purpose flour for dusting the work surface
How to Make Classic Shaker Lemon Tarts
Slice lemons into paper-thin rounds. Discard ends and remove the seeds. Put lemons in a nonreactive bowl, usually a glass or a ceramic one. Add sugar and then toss to coat. Cover the bowl with plastic wrap and let it stand at room temperature overnight.
Dust your work surface with flour and start rolling the dough into ⅛ inch thick. Cut dough into seven pieces, with 6-inch round size. Using a 4 ½- inch round tart pan with removable bottoms, fit the cut dough and then trim the edges. Freeze it overnight while waiting for your lemons, or if you are making it on the next day, you can freeze them for 30 minutes until firm.
Position the rack in the lower third and preheat the oven to 230°C / 450°F. Put eggs in the lemon mixture. Stir until well combined. Using a fine strainer, transfer the mixture in a bowl and then divide it among the tart shells. Decorate the top with lemon slices. Place tarts on a baking sheet and then bake them for 15 minutes. Reduce heat to 180°C / 350°F and cook them for another 15 minutes or until the filling is set. Cool down tarts for 10 minutes before removing on their pans and then let them cool completely on a wire rack.
To see the original recipe that inspired this one, check out the recipe for Classic Shaker Lemon Tarts found at Martha Stewart