Look for the seal.

Yuzu Lemon Tarts



Pastry Shells: – 1 cup all purpose flour – ¼ cup confectioners’ sugar – 6 tablespoons Real California Unsalted Butter, cut into ¼ inch cubes – ¼ teaspoon kosher salt – 1 large egg yolk – 2 tablespoons iced water Yuzu Lemon Curd: – 2 large eggs – 2 large egg yolks – 1 cup granulated sugar – ½ cup fresh yuzu juice (or store bought yuzu concentrate) 1 tablespoon yuzu zest – 6 tablespoons Real California Unsalted Butter, cut into ½ inch cubes – Edible flowers for garnish :Korean, Lemon, Curd, Tart, Butter
Find real california milk products near you
Find & Buy


Prep time: 20 minutes

Cook time: 15 minutes

Bake time: 25 minutes

Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Pulse a few times to combine.

Scatter the butter pieces on top and pulse until the butter is the size of small peas.

Add the egg yolk and pulse until incorporated.

Pulse in the water, about 1 tablespoon at a time, until the dough starts to hold together. It will appear to be a bit crumbly but should come together easily.

Transfer the dough to a floured surface and form the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour to let the gluten relax.

On a lightly floured work surface, roll the dough into a round at least 14 inches in diameter and ⅛ inch thick. Using a 4-inch plate/bowl and small, sharp knife, cut out about 4 rounds from the tart dough. Press the dough scraps together and reroll to cut out another 2 additional rounds. You should get a total of 6 rounds.

Transfer the rounds to six 3-inch tartlet pans with removable bottoms. Gently ease the dough into the pans. Pat firmly into the bottom and up the sides to extend it slightly above the rims. Trim the edges with a sharp knife. Prick the bottom of the tartlet shells with a fork. Freeze the shells for 30 minutes.

Preheat the oven to 350ºF. Place the tart shells on a baking sheet. Line each with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until the dough starts to look dry.

Remove the parchment and weights and continue to bake for another 12-15 minutes (depending on your oven) until the crust is golden brown. Transfer to a wire rack and let cool completely.

In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the zest and yuzu juice.

Place the pan over medium-low heat and cook, whisking constantly, until the sugar has melted, about 3 minutes.

Reduce the heat to low and gradually add the butter, 2 pieces at a time, stirring continuously until melted. Continue to cook and stir for 10 minutes or until the mixture is thickened and coats the back of a spoon.

Immediately remove the pan from the heat and strain the sauce through a fine mesh sieve.

Transfer the yuzu curd to a tight lidded container and refrigerate for 1 hour or until cold.

When ready to serve, spoon ¼ cup of yuzu curd into the tart shells and smooth the top with an offset spatula. Garnish with edible flowers if desired.

Serve immediately.

Serving: 6

These yuzu lemon tarts bring a burst of sunshine in the middle of winter. They have a tangy, luscious filling encased in a buttery, biscuity pastry. Be patient with the yuzu curd and keep the temperature low so the eggs do not scramble.

Recipe courtesy of Vy Tran/CA Grown