Yesterday Hubby had to go into the hospital for a minor surgery.

The problem was not the surgery itself, but that he was told not to eat or drink anything from midnight the night before.

I was feeling guilty eating in front of him, so I limited myself to an english muffin and two cups of tea.

I took the time in the hospital to flip through my stack of magazines that I hadn’t had a chance to read yet, and I all but licked every page with an image of food on it.

One recipe in particular beckoned me….

A scrumptious looking, sweet, tart, vibrant yellow lemon tart.

I altered the recipe slightly (because I didn’t have everything the magazine called for), but they turned out as delicious as they look/ed.

Lemon Tart  (my recipe)

You will need:

  • 16 small pre-made tartlet shells
  • 3 large eggs
  • 3 large egg yolks
  • 1 tbsp finely grated lemon zest
  • 1 cup fruit sugar
  • 2/3 cup lemon juice
  • 4 tbsp salted butter


  1. Pre-bake the tart shells per the instructions on the box.
  2. Place all ingredients except the butter, in a heatproof bowl fitted over a pot of gently simmering water.
  3. Whisk constantly until the mixture thickens like custard (5 – 7 minutes)
4.  Remove from heat.
5.  Whisk in butter, 1 tbsp at a time, until combined.
6.  Pour into tart shells.
7.  Cool at room temperature, then chill until ready to serve.
8.  Serve with berries and a dollop of whipped cream (although I’ve already eaten 2 by themselves).


For the original recipe (without my alterations), check out 
image courtesy of House & Home magazine – February 2014


Have a great one!