Lemon Daisy Tarts

Lemon Daisy Tarts are charming, bite-sized treats filled with zesty lemon curd and adorned with a sweet and buttery crust shaped like delicate daisy petals. These delightful tarts are perfect for spring gatherings, tea parties, or as an elegant dessert. Their bright lemon flavor and adorable presentation make them a show-stopper on any table.

Why You’ll Love This Recipe

• Zesty and Refreshing: Bursting with bright lemon flavor.
• Adorable Presentation: Shaped like daisies for a whimsical touch.
• Easy to Customize: Add berries or cream for extra flair.
• Make-Ahead Friendly: Prepare in advance for stress-free entertaining.
• Perfect for Any Occasion: Ideal for parties, showers, or a light dessert.

Ingredients

For the Pastry:

• All-purpose flour
• Unsalted butter (cold, cubed)
• Granulated sugar
• Salt
• Ice water

For the Lemon Curd:

• Fresh lemons (zest and juice)
• Granulated sugar
• Egg yolks
• Unsalted butter (softened)

Optional Decorations:

• Powdered sugar
• Fresh berries (e.g., raspberries or blueberries)
• Whipped cream

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Pastry:

1. Prepare the Dough:
   • In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Do not overmix.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Shape the Daisy Shells:
   • Preheat your oven to 375°F (190°C).
   • Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a daisy-shaped cookie cutter to cut out the shells.
   • Gently press each daisy into a mini muffin tin or tart mold, ensuring the petals are evenly spaced. Prick the bottoms with a fork.
   • Bake for 10–12 minutes, or until golden brown. Let cool completely.

Make the Lemon Curd:

3. Cook the Lemon Curd:
   • In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, and egg yolks.
   • Place the bowl over a saucepan of simmering water (double boiler method). Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
   • Remove from heat and stir in the butter until smooth. Let cool to room temperature.

Assemble the Tarts:

4. Fill the Shells:
   • Spoon or pipe the cooled lemon curd into each daisy shell, smoothing the tops with a spatula.
   • Refrigerate the tarts for at least 1 hour to set.
5. Decorate:
   • Dust with powdered sugar, top with fresh berries, or add a dollop of whipped cream if desired.

Servings and Timing

• Servings: 12–16 mini tarts
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Chilling Time: 1 hour
• Total Time: ~1 hour 55 minutes

Variations

• Berry Filling: Swap lemon curd with raspberry or strawberry curd for a fruity twist.
• Chocolate Lemon Tarts: Spread a layer of melted white chocolate in the shells before adding the lemon curd.
• Gluten-Free: Use a gluten-free flour blend for the pastry.
• Larger Tarts: Make a single large tart by using a standard tart pan and adjusting baking times.
• Lemon Lime: Use a mix of lemon and lime juice for a tangy citrus blend.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfilled tart shells and lemon curd separately. Thaw overnight in the fridge before assembling.
• Reheating: Not applicable as these are served chilled.

FAQs

1. Can I use store-bought pastry?

Yes, pre-made pie crust or puff pastry can save time and works well for this recipe.

2. How do I prevent the pastry from shrinking?

Chill the dough before rolling it out and avoid stretching it when pressing into the molds.

3. Can I make the lemon curd ahead of time?

Absolutely! Lemon curd can be made up to 5 days in advance and stored in the refrigerator.

4. What’s the best way to shape the daisy shells?

A daisy-shaped cookie cutter works best, but any fluted cutter can create a decorative edge.

5. Can I use whole eggs instead of yolks for the curd?

Egg yolks create a richer curd, but you can substitute one whole egg for two yolks if needed.

6. How do I know when the lemon curd is ready?

The curd is ready when it thickens enough to coat the back of a spoon and holds a line when you run your finger through it.

7. Can I add food coloring to the curd?

Yes, a drop of yellow food coloring can enhance the vibrant lemon color.

8. How do I prevent lumps in the lemon curd?

Whisk constantly while cooking and strain the finished curd through a fine mesh sieve if necessary.

9. Can I use Meyer lemons?

Yes, Meyer lemons add a sweeter, less tart flavor to the curd.

10. Can I use a hand mixer to make the dough?

It’s best to mix the dough by hand to prevent overworking the butter, which ensures a tender crust.

Conclusion

Lemon Daisy Tarts are as beautiful as they are delicious, with their buttery crust and tangy lemon filling. Perfect for celebrations, afternoon tea, or a sweet treat, these tarts are easy to customize and guaranteed to impress. Serve them chilled and enjoy a burst of sunny flavor in every bite

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