Haven’s Flower Lemon Tarts

Why hello there!

Can you believe this is my FIRST blog post all year?! If you’ve been following me on Instagram (@taylorkrabill) then you know that I have quit fashion blogging. (Que the dramatic gasp.) It was fun for a season, but my heart is with all you momma bears out there, and I felt led to go deeper in sharing both my faith, and love of motherhood with you all.

I’m sure I’ll explain this decision in more detail later, but for now I just HAVE to share Haven’s flower lemon tart recipe with you! Seriously this girl impressed me. I let her do everything herself apart from cracking the eggs and putting them in the oven. She even used the hand held mixer all by herself! It was the cutest thing ever! I do have a couple things I would have done differently for this recipe, so I’ll note the changes I’d make for next time below in case you’d like to try it out.

Ok here we go:

Haven’s Flower Lemon Tarts

Lemon Filling:

  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 1 1/2 cups granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1/3 cup butter, melted powdered sugar, for topping

Shortbread Crust: (OR you can use pre-made pie crust)

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar 
  • 3/4 cup cold butter, cut into cubes

INSTRUCTIONS

Preheat the oven to 350ºF. 

In a large bowl, mix the eggs, lemon juice, granulated sugar, lemon zest and orange zest.  Mix on high until smooth.  Add the butter, and blend again on high until smooth.  Set aside.

In a food processor, (or pastry cutter), combine the flour and powdered sugar.  Add the butter and continue to mix until the mixture looks sandy and the butter is fully incorporated into the flour and sugar.

Roll out your dough, and use a flower cookie cutter to shape your crust.  Place your flower crust in a mini tart pan.  (We actually used a mini muffin pan, and that worked great too!)  Press the mixture firmly and evenly into the bottom and up the sides of the pan. 

Pour the filing into the crust, then transfer the tart into the oven.  Bake until the center is almost set, about 15 minutes. 

Allow the tarts to cool completely.  When ready to serve, sprinkle powdered sugar over the top.

Enjoy!

***For next time, I suggest using pre-made pie crusts IF you are using cookie cutters. It was really difficult to have the little flowers keep their shape with this shortbread crust. (But it was oh so delicious!!)***

If you’re just placing the lemon tarts in a 9×9 pan then keep the recipe as is. That shortbread crust is a little taste of heaven!!

Thank you so much for stopping by! I hope you make time to try this recipe with the lovely littles in your life. It sure made for a beautiful morning for Haven and I!

XO,

Tay

***Watch Haven bake on YouTube!***

https://www.youtube.com/watch?v=oAD0_0HOSkw

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