A picture is worth 1000 words, or in this case, 1000 batches of lemon tarts. As mentioned in prior recipes (Chicken Scaloppine, Arugula Citrus Salad) I’ve got a lemon tree (and a tangelo tree) that keeps on giving. Ryan claims expertise in lemon bars, so I set to work to fulfill his requirements for a soft, creamy, slightly gooey, sweet, tart lemon bar. I lost track of how many batches I made, but THESE, my friend, are perfect. They’re more like lemon tarts than bars, based on their circular nature, but they received a rousing endorsement from the Ry-guy and I hope you enjoy them as much as he has, the neighbors have, the kids have…everyone within a one mile radius of our house have. Oh, and if you don’t have tangelos you can A) come to my house and take a bag full or B) substitute with oranges.
Lemon Tarts with Tangelo in less than a minute!
Think I can make them in less than a minute? I know, this joke is getting old. I’m corny. What else is new? But, you can watch me make these from start to finish in this week’s new recipe video. You can also watch the super secret technique to flattening the crusts. It proves that necessity is the mother of invention.
Want the full printable recipe? Keep scrolling…
[tasty-recipe id=”6812″]
*Original recipe by Joanie Simon (JoanieSimon.com)
