Buttery Shortbread Lemon Tarts
 
Prep time
Cook time
Total time
 
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.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2015/08/23/shortbread-lemon-tarts/