These sourdough mini lemon tarts are made with all simple ingredients and have custard-like pudding goodness nestled in a little cup of shortbread crust.
When it comes to lemon desserts, I must say that I am biased:) Anything from lemon decor to healthy lemonade jello salad to lemon bars; screams to me with invitation!
The shortbread crust is similar to a pie crust except that it has a crumb type base. These little lemon tarts are perfect to serve as a dessert or for an afternoon tea time treat!
Home cooking is becoming increasingly more common and it should not surprise us. The unhealthy ingredients that are found in most conventioal grocery store items is alarming and detrimental to our health. When preparing your own food at home, you can be assured that you know what you are eating, and you can take pride in the work and labor of your very own hands. What a privilege it is that we can cook things from scratch to eat, with ingredients that are pronounceable, and sometimes even that we grow and make ourselves.
There is so much beauty in a home cooked meal not to mention they are so much healthier for us! Home cooked meals bring the family together around the meal table and provide opportunity for relationship building and good-ol family chats.
Making mini tarts can become a special tradition and favorite activity to do with your children, friends or grandparents!
Why make sourdough mini lemon tarts
Great way to use up eggs: This recipe uses several eggs. If you have an abundabce of eggs that need to be used up, then I recommend trying out this delicious recipe, or these Kamut lemon bars, or low carb lemon curd pudding.
Great way to use up sourdough discard: Needing an idea to use up sourdough discard? Then give this recipe a try!
Full of flavor: Lemon tarts are full of a wonderful combination of sweet and sour, sort of like a nice refreshing glass of sweet lemonade. The addition of sourdough discard adds a familiar tang.
Healthy for you: There are many good reasons to make these little treats. Lemons have some amazing health benefits and the addition of the sourdough discard provides not only a wonderful tang but added health benefits as well.
Equipment needed:
Mini muffin pan (or regular muffin pan)
Mixing bowl
Small saucepan
Whisk
Measuring cup
Measuring spoons
Ingredients for sourdough mini lemon tarts
Crust:
1 2/3 cups flour
1/2 cup sourdough discard
3/4 cup butter, melted
1/3 cup powdered sugar
Lemon tart filling:
3 eggs
4 egg yolks
3/4 cup lemon juice
1/2 T lemon zest or peel
2/3 cup unrefined sugar
4 T butter
How to make sourdough mini lemon tarts
To make the crust:
Melt the butter and allow to cool for 5 minutes.
Add the sourdough discard and mix well.
Add the flour and powder sugar.
Stir well for several minutes until it comes together in a tight ball.
Lightly grease the muffin tins with cooking spray. For the mini muffin tin, take a clump of the crust dough that is about a little less then the size of a quarter and press it into the tin using your hands. Press it against the sides and bottom in each section. You can also use the back of a teaspoon, but I found that my fingers worked the best. If you are using a regular size muffin tin then a heaping quarter size of dough is great for the larger size.
Bake at 350 for 12-16 minutes depending on the muffin pan size you are using. I found that 13-14 minutes worked best for the mini size, and 15 minutes for the regular. They should be golden brown when done and will slightly slide around in the pan if you gently nudge them loose.
Remove the pan from the oven and allow to cool on a wire rack for 30 minutes-2 hours or to room temperature. (You might need to slide a butter knife around the outside of the crust to help loosen the crust from the side of the pan.)
Transfer the unfilled crusts to an airtight container or fill with lemon curd right away.
To make the creamy lemon curd filling:
In a small saucepan, whisk together the lemon juice, unrefined sugar and lemon zest or peel. In a separate bowl mix the eggs and egg yolks well. Once the mixture in the pot begins to cook, let it simmer for several minutes to dissolve the sugar.
After several minutes the sugar should be dissolved and the mixture should be very hot. Slowly pour some of the lemon mixture into the bowl with the eggs. This will temper the eggs. Mix well.
While the stove is on low heat, slowly pour the egg mixture now into the pot with the rest of the lemon mixture. Stir briskly for several minutes to help eliminate any clumps. The mixture should begin to thicken.
Once it reaches a pudding like consistency, turn off the heat and add the butter. Stir well till the butter is all mixed in.
Cover the lemon curd in the refrigerator until ready to use.
It is best to let the lemon curd filling cool at least 30 minutes before pouring into the tart shells.
What kind of lemon juice to use
Use fresh lemon juice whenever possible- it gives amazing flavor. Lemon flavoring or extract are also perfect substitutions if you don’t have the lemons on hand or need a quicker option.
Serving ideas:
Garnish with some lemon slices and powdered sugar for an elegant flair.
You can serve with some fresh berries or whipped cream (homemade or store bought).
Tips and other things to know
Be very careful when cooking the curd filling that the heat is not too high. If the heat is too high the eggs will “curdle”. Slowly heat on low heat for best results.
To remove the tart shells from the muffin tin/pan, you can slide a butter knife around the edges to help loosen any places that are stuck. Store the shells in a airtight container until ready to serve.
You can make the lemon curd filling and tart shells and store separately for up to 5 days or until ready to serve.
The Sourdough shortbread crust can be replaced with pie dough if preffered. Use a round cookie cutter to get the right shape to fit in a muffin pan.
Check out these similar recipes you might like
Pin this recipe for later!
Sourdough lemon curd tarts
These sourdough mini lemon tarts are made with all simple ingredients and have custard-like pudding goodness nestled in a little cup of shortbread crust.
Ingredients
- Crust:
- 1/2 cup sourdough discard
- 1 2/3 cups flour
- 3/4 cup butter, melted
- 1/3 cup powdered sugar
- Lemon curd filling:
- 3 eggs
- 4 egg yolks
- 3/4 cup lemon juice
- 1/2 T lemon zest or peel
- 4 T butter
Instructions
Crust:
Melt the butter and allow to cool for 5 minutes.
Add the sourdough discard and mix well.
Add the flour and powder sugar.
Stir well for several minutes until it comes together in a tight ball.
Lightly grease the muffin tins with cooking spray. For the mini muffin tin, take a clump of the crust dough that is about a little less then the size of a quarter and press it into the tin using your hands. Press it against the sides and bottom in each section. You can also use the back of a teaspoon, but I found that my fingers worked the best. If you are using a regular size muffin tin then a heaping quarter size of dough is great for the larger size.
Bake at 350 for 12-16 minutes depending on the muffin pan size you are using. I found that 13-14 minutes worked best for the mini size, and 15 minutes for the regular. They should be golden brown when done and will slightly slide around in the pan if you gently nudge them loose.
Remove the pan from the oven and allow to cool on a wire rack for 30 minutes-2 hours or to room temperature. (You might need to slide a butter knife around the outside of the crust to help loosen the crust from the side of the pan.)
Transfer the unfilled crusts to an airtight container or fill with lemon curd right away.
Lemon curd filling:
In a small saucepan, whisk together the lemon juice, unrefined sugar and lemon zest or peel. In a separate bowl mix the eggs and egg yolks well. Once the mixture in the pot begins to cook, let it simmer for several minutes to dissolve the sugar.
After several minutes the sugar should be dissolved and the mixture should be very hot. Slowly pour some of the lemon mixture into the bowl with the eggs. This will temper the eggs. Mix well.
While the stove is on low heat, slowly pour the egg mixture now into the pot with the rest of the lemon mixture. Stir briskly for several minutes to help eliminate any clumps. The mixture should begin to thicken.
Once it reaches a pudding like consistency, turn off the heat and add the butter. Stir well till the butter is all mixed in.
Cover the lemon curd in the refrigerator until ready to use.
It is best to let the lemon curd filling cool at least 30 minutes before pouring into the tart shells.
Notes
Tips and other things to know
Be very careful when cooking the curd filling that the heat is not too high. If the heat is too high the eggs will "curdle". Slowly heat on low heat for best results.
To remove the tart shells from the muffin tin/pan, you can slide a butter knife around the edges to help loosen any places that are stuck. Store the shells in a airtight container until ready to serve.
You can make the lemon curd filling and tart shells and store separately for up to 5 days or until ready to serve.
The Sourdough shortbread crust can be replaced with pie dough if preffered. Use a round cookie cutter to get the right shape to fit in a muffin pan.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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