Sour Cream Lemon Tarts

Brighten up your dessert menu with these decadent Sour Cream Lemon Tarts—a delightful balance of tangy citrus and creamy indulgence. Featuring a buttery, flaky homemade tart shell and a velvety lemon filling enhanced with the richness of sour cream, these tarts are a true showstopper. Fresh lemon juice and zest bring a burst of sunshine to every bite, while the gentle hint of vanilla rounds out the flavors beautifully. With a delicate dusting of powdered sugar for an elegant finish, these tarts are perfect for any occasion, from sophisticated dinner parties to springtime gatherings. Easy to chill and serve, they’re a make-ahead dessert that’s sure to impress.

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter (cold, cubed)
• 50 grams Granulated sugar
• 1 pinch Salt
• 1 large Egg yolk
• 2 tablespoons Cold water
• 120 milliliters Fresh lemon juice
• 2 teaspoons Lemon zest
• 100 grams Granulated sugar (for filling)
• 2 large Egg
• 120 grams Sour cream
• 1 teaspoon Vanilla extract
• 10 grams Powdered sugar (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the flour, sugar, and a pinch of salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 3

Add the egg yolk and cold water, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 15 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Cut out circles large enough to fit into a muffin tin or tartlet pans (about 4 inches/10 cm in diameter). Press the dough into the tartlet molds, trimming any excess edges.

Step 5

Prick the base of each tart shell with a fork, then place a small piece of parchment paper or foil inside each shell and fill with pie weights or dried beans. Bake the tart shells for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes, or until lightly golden. Set aside to cool.

Step 6

While the shells are cooling, prepare the filling. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs. Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

Step 7

Remove the saucepan from the heat and stir in the sour cream and vanilla extract until smooth.

Step 8

Pour the lemon filling into the cooled tart shells, filling each one almost to the top.

Step 9

Bake the filled tarts in the oven for 10-12 minutes, or until the filling is set but still slightly wobbly in the center.

Step 10

Allow the tarts to cool completely in their molds, then transfer them to a wire rack.

Step 11

Optional: Dust with powdered sugar before serving for a decorative touch.

Step 12

Serve the tarts chilled or at room temperature and enjoy!

Nutrition Facts

Serving size	(867.1g)

Amount per serving	% Daily Value*
Calories	2598.3

Total Fat 127.5g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 3.9g
Cholesterol 901.8mg	0%
Sodium 466.4mg	0%
Total Carbohydrate 332.5g	0%
Dietary Fiber 6.5g	0%
Total Sugars 172.9g
Protein 41.9g	0%

Vitamin D 125.7IU	0%
Calcium 301.4mg	0%
Iron 11.8mg	0%
Potassium 542.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 6.3%

Carbs: 50.3%