Creamy Lemon Tarts, Eggless

Cheesy Lemon Tarts

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 84 cookbooks   This recipe has been viewed 54203 times

Add a dose of fun to your day with these Creamy Lemon Tarts. The apt combination of paneer and curds gives the filling an incredibly creamy mouth-feel, while a dash of lemon juice and lemon rind gives it an unbeatably peppy taste.

Two more twists that make the Creamy Lemon Tart a treat par comparison are the use of lemon jelly as a topping and almonds as a garnish. These ingredients add more exciting textures and flavours to the tart, making it totally awesome!

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Creamy Lemon Tarts, Eggless recipe - How to make Creamy Lemon Tarts, Eggless

Preparation Time:    Cooking Time:    Total Time:     10Makes 10 tarts
Show me for tarts

10 tarts

For The Filling
1 1/2 tsp lemon juice
1/2 tsp lemon rind
1 cup crumbled paneer (cottage cheese)
1/2 cup curds (dahi)
1/4 cup powdered sugar
3/4 cup chopped lemon jelly

For The Garnish
finely chopped almonds (badam)

For the filling

    For the filling
  1. Combine the paneer, curds and powdered sugar in a mixer and blend to a smooth mixture.
  2. Transfer the mixture into a deep bowl, add the lemon juice and lemon rind and mix well. Keep aside.

How to proceed

    How to proceed
  1. Divide the filling into 10 equal portions and keep aside.
  2. Just before serving, fill each tart with a portion of the prepared filling and top it with 1 tbsp lemon jelly.
  3. Garnish with almonds and serve immediately.

Nutrient values per tart
Energy220 cal
Protein4.2 g
Carbohydrates19.1 g
Fiber0.1 g
Fat14.1 g
Cholesterol0 mg
Vitamin A470 mcg
Vitamin B1-0.1 mg
Vitamin B2-0.1 mg
Vitamin B30.3 mg
Vitamin C1 mg
Folic Acid0 mcg
Calcium78.4 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium107.5 mg
Potassium32.3 mg
Zinc0.1 mg

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Creamy Lemon Tarts, Eggless
 on 25 Oct 17 08:37 AM

hy are we going to add curd to it??
Cheesy Lemon Tarts
 on 24 Dec 10 11:38 AM

Cheesy lemon tarts is a really creative recipe! loved the combination of flavours! yumm.