Lemon Tart (Pakistani Bakery Style)

Written by Aini Amin on January 22, 2016 in Desserts, Kids favourite recipe

My favorite bakery item Lemon Tart, I used to eat it alot in Pakistan , after so many recipes at last I found a perfect recipe for them, they are just like Pakistani Bakery. Try them and share your reviews.

Ingredients,

For tart base list 1

Butter unsalted 100 g
sugar 50 g
egg yolk 1
baking powder a pinch
plain flour 200 g

For lemon curd list 2

egg 3 (big size)
lemon juice 2 tbsp
butter 50 g
sugar 200 g
lemon essence a drop
yellow food colour a pinch

Directions,

For Lemon Curd

1. For lemon curd, add all above lemon curd ingredients in a pan. (Try to use non stick pan so this will not stick to bottom of pan) — 1. For lemon curd, add all above lemon curd ingredients from list 2 in a pan. Use fresh lemon for juice.
(Try to use non stick pan so this will not stick to bottom of pan)

2. now mix it lightly, and turn on the heat on medium, stir continuously. — 2. now mix it lightly, and turn on the heat on slow to medium, stir continuously.

3. Stir it until its thick. — 3. Stir it until its thick. It will take almost 7-9 minutes to cook…do not touch the heat keep the heat medium….it will cook slowly.

4. Sieve it throw a fine sieve.

5. Cover it with a cling film until cool... — 5. Cover it with a cling film until cool…

6. fill it in piping bag with a star nozzel when its nicely cool.

For tart base,

1. In a chopper add butter,egg yolk,pinch of baking powder, sugar from list 2....Run chopper 4-5 times. — 1. In a chopper add butter,egg yolk,pinch of baking powder, sugar from list 1….Run chopper 4-5 times. (butter should be chilled)

2. Add plain flour 200 g in it and run the chopper again for 4-5 times.

3. You will get some thing like this.

4. Take it out on a clean surface.

5. With light hands, gather it together....do not knead it. — 5. With light hands, gather it together….do not knead it.

6. Cover it cling film, keep it in fridge for about an hour.

6. When its nicely chilled, dust rolling pan with dry flour, keep cling film under dough so this will not stick to bottom....now roll it. — 6. When its nicely chilled, dust rolling pan with dry flour, keep cling film under dough so this will not stick to bottom….now roll it almost 1/4 inch thick.

8. Cut small rounds with a cutter.

9. Place them in ungreased tart pan.

10. Bake then in a preheated hot oven on 175 C... for 15-20 minutes...I bake them for 16 minutes. — 10. Bake then in a preheated hot oven on 175 C… for 15-20 minutes…I bake them for 16 minutes.

11. Take them out from oven and take them out from tart tray when they are hot.

12. Let them cool on cake cooling rack.

13. Fill them with lemon curd we made above.

14. Keep them in paper cases if you want to.

Lemon tarts

Lemon Tart

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