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.


Recipe Summary

Makes seven 4 1/2-inch tarts


Ingredient Checklist


Instructions Checklist
  • 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

Reviews (1)

22 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
This is one of the Oldest recipes recorded for Lemons.First One to Knowledge actually used inner Lemons. Have seen this twice before this one.If a true Lemon afficinado,make/bake.Follow directions exactly.Not weird at All.Read in Library Shaker/Pennsylvania Dutch recipes in cookery books.