Little Shortbread Lemon Tarts with Raspberry Drizzle

SHORTBREAD LEMON TARTS

BUTTERY SHORTBREAD THAT WILL MELT IN YOUR MOUTH

 

I’m going to call this shortbread lemon tart recipe one of the best I’ve made to date. Although I’m biased when it comes to my own recipes I really do think I’m on to a winner here so I hope you will all test this recipe in your own kitchen.

Since Mr CBB brought to the table the wonderful Dundurn Castle Shortbread which was a hit all over the internet two weeks ago I am going to share my fabulous shortbread lemon tarts with the most die for filling ever.

I promise you that everyone will have seconds and beg you to make more as these shortbread lemon tarts really are that delicious. Sometimes I amaze myself at what I create in the kitchen because it’s always hit or miss when developing recipes.

The reason I decided to make the lemon tarts was that my boy’s Football Club is holding a bake sale for their Raiders Days. All of the proceeds from the bake sale will go towards helping the team purchase new equipment.

My husband suggested that I bake my famous cinnamon buns and mini apple pies. Those are two amazing recipes that I created BUT I wanted to bring my best to the table to raise as much money as we could.

I wanted something refreshing for the summer but not too messy that you could pop in your mouth with a burst of citrus. That’s the great thing about lemon tarts because you don’t need a fork to eat it as it’s a finger dessert.

I needed to make sure the lemon tarts were outstanding which meant I could put the price tag up a bit higher. You can certainly taste the quality of the ingredients and how these lemon tarts are homemade and not store-bought.

Custard is pretty straight forward to make as is the shortbread recipe. However, just by adding a little something extra to both will make the lemon tarts extraordinarily yummy and luscious.

What makes these shortbread lemon tarts unique is a sweetness that you wouldn’t normally find in a traditional lemon tart since lemon is tangy or tart tasting. Sometimes I like to add my signature twist to something that we all enjoy and love like lemon tarts.

With just 11/2 cups of unsweetened fine coconut shreds and the juice from two lemons, buttery shortbread becomes coconut shortbread and the custard has just enough lemon that it just melts in your mouth with that added zing!

 

How to make Shortbread Lemon Tarts

 

The following is also in the printable recipe below. It’s how to make the shortbread using a previous recipe whcih I linked to plus some additional steps.

Here is the link to the shortbread recipe I use for this shortbread lemon tart recipe.

In addition to the recipe shortbread steps please read the following below first:

  • Firstly you need to make your shortbread
  • Shortbread dough needs to be at least 2cm thick.
  • Before adding the butter to the shortbread mixture make sure that you add in the 1 1/2 cups of coconut then add butter and mix until it forms a dough.
  • If the dough is too soft to handle place in the fridge for 15mins to let it cool.
  • Once you have cut out your shortbread, gently place into a greased 12 hole muffin pan. Gently push it down making sure you don’t break it.
  • Bake in the oven at 150oC/302oF for 24 minutes or until golden.
4.5 from 2 reviews
Buttery Shortbread Lemon Tarts
 
Prep time
Cook time
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If you enjoy shortbread you will love this shortbread lemon tart with a raspberry jam drizzle on top.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • For the shortbread recipe link see in the blog post plus additional steps below for the shortbread.
  • Lemon Custard Ingredients
  • 11/2 cups unsweetened fine coconut
  • 5 egg yolks
  • ¼ cup cornstarch
  • 11/2 cups icing sugar
  • Juice from 2 lemons
  • 3 cups milk
  • Raspberry Jam
Instructions
  1. Pre-heat your oven 300 degrees
  2. Firstly you need to make your shortbread (see recipe link in this blog post for exact instructions plus these additional instructions.
  3. Shortbread dough needs to be at least 2cm thick.
  4. Before adding the butter to the shortbread mixture make sure that you add in the 1½ cups of coconut then add butter and mix until it forms a dough.
  5. If the dough is too soft to handle place in the fridge for 15mins to let it cool.
  6. Once you have cut out your shortbread, gently place into a greased 12 hole muffin pan. Gently push it down making sure you don't break it.
  7. Bake in the oven at 150oC/300oF for 24 minutes or until golden.
  8. Once cooked leave to cool before trying to take it out of the muffin pans.
  9. Take shortbread tarts out and place on cooling racks until ready to use.
  10. How to make the lemon custard
  11. In a pan place the egg yolks (make sure all membrane is off the yolks as you will get lumps otherwise) and milk and stir until completely combined.
  12. Then add in your cornstarch and sugar and mix well.
  13. Place pan on heat and bring it up to a boil until the mixture has thickened.
  14. Once thickened at about 20 mins take off heat and add lemon juice.
  15. Stir custard until lemon juice has completely mixed through.
  16. Place a tablespoon of the lemon custard into each shortbread tart.
  17. Let cool then put into the fridge until firm.
  18. In a small dish take some raspberry jam and push through a sieve to remove the seeds. Then place in a small snack bag. Cut off a small corner then drizzle a little over the shortbread lemon cups.

You can have the custard all by itself with shortbread on the side too! There you have it, a great little dessert that will even have your spouse saying, “Please can I have some more” or in my case “You aren’t taking that to football practice“.

Nicky.

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Nicola Don
Nicola Don was born in Aberdeen Scotland and lived most of her years in Ellon Aberdeenshire ,Scotland. She is a stay at home mom of three kids to whom she adores and a passionate mom chef at heart. Nicola has been married for 16 years to a wonderful husband. Her family moved from the UK 8 years ago to Ste Anne MB, Canada where they are now permanent residents. Nicola loves to cook and experiment with flavours while creating recipes. She aims to give her family the best food and variety of tastes from all over the world while using fresh ingredients with-in her grocery budget.
Nicola Don

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Comments

  1. Christine Weadick says:

    Tasty little treats Nicola!!! I bet these were a big hit at the bake sale!! How many batches did you have to make to have any make it as far as the bake sale??? Thanks for this delicious recipe!!

  2. Thanks for this delicious recipe Nicola! I love eating tarts and I’m sure my daughter would definitely love this!

  3. Nicola, this lemon tart looks so good. My kid asked me again to bake this for him this weekend. He is so excited! Thanks for sharing the recipe.

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