Monday, September 20, 2010

Lemon Tart Minis with Caramelized Sugar Crust

That's right, this post reveals that I not only have my own kitchen potted garden, but also that my boyfriend for some reason or other decided to buy me a blowtorch for my birthday. In-home kitchen garden include 4 stevia plants, 2 basil stems grown from seeds, 2 lemon verbena trees and many wild grown mint stems.


  • (Let's be real) pre-mixed pie dough
  • 3 eggs
  • 1 cup white sugar
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 3 tablespoons all-purpose flour
  • 2 tablespoon sugar for caramelized finish
  • Fresh mint leaves


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake pie crust dough for 12 to 15 minutes or according to the packaging instructions.
  3. Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
  4. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with sugar and cut into 12 triangles.
  5. OPTIONAL - with baking blow torch, circle with medium to light fire under sugar is caramelized and surface makes a tapping sound when tapped with spoon.
  6. Garnish with fresh mint leaves.
Posted recipe is a modified version of Melissa's Lemon Tart Triangles recipe. View original here
Tough enough to be part of the TM Team? I think so!

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