Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Classic Shaker Lemon Tarts 3.6 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 23, 2018 Print Rate It Share Share Tweet Pin Email Yield: Makes seven 4 1/2-inch tarts The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells. Ingredients 2 large lemons (about 7 ounces each) 2 cups sugar Pie Dough All-purpose flour, for work surface 4 large eggs, lightly beaten Directions Cut lemons crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds. Place lemon slices in a medium nonreactive bowl, and add sugar; toss to coat. Cover with plastic wrap, and let stand at room temperature overnight. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut dough into seven 6-inch rounds. Fit rounds into 4 1/2-inch round tart pans with removable bottoms. Trim edges flush with tops. Place on a rimmed baking sheet; freeze until firm, 30 minutes or overnight. Preheat oven to 450 degrees, with rack in lower third. Add eggs to lemon mixture, and stir to combine. Pour through a fine sieve into a medium bowl. Divide liquid among tart shells, then top with the lemon slices, arranging decoratively. Bake tarts on baking sheet 15 minutes. Reduce heat to 350 degrees, bake until filling is set and beginning to brown, about 15 minutes. Let cool on sheet on a wire rack 10 minutes. Remove tarts from pans, and let cool completely on wire racks. Cook's Notes These lemon tartlets are made with the entire fruit, rind and all. For a less sharp flavor, use 1 regular lemon and 1 Meyer lemon, which has thinner skin and sweeter juice Rate it Print