Lemon Tartlet: A Delicious & Easy Recipe

Lemon Tartlet: Prepare to be whisked away to a Parisian patisserie with every single bite! Imagine a buttery, crumbly crust giving way to a tangy, smooth, and utterly irresistible lemon curd filling. This isn’t just a dessert; it’s an experience, a miniature sunbeam on a plate that will brighten even the cloudiest of days.

The history of the lemon tart, and by extension our delightful Lemon Tartlet, stretches back centuries. While the exact origins are debated, similar citrus-based desserts have graced tables across Europe since the Middle Ages. The French, however, are often credited with perfecting the art of the tart, elevating it to the elegant confection we know and love today. It’s a testament to the enduring appeal of simple, high-quality ingredients combined with masterful technique.

What makes these little tarts so universally adored? It’s the perfect balance of sweet and tart, the creamy smoothness juxtaposed with the crispness of the pastry. They’re also incredibly versatile. Perfect for an elegant afternoon tea, a sophisticated dessert after a dinner party, or even a delightful treat to brighten up your own day. Plus, while they look impressive, with my easy-to-follow recipe, you’ll find that creating these miniature masterpieces is surprisingly achievable. Get ready to impress your friends and family (and yourself!) with these delectable lemon tartlets!

Ingredients:

• For the Sweet Shortcrust Pastry:
• 250g plain flour, plus extra for dusting
• 125g cold unsalted butter, cubed
• 75g icing sugar
• 1 large egg yolk
• 2-3 tbsp ice water
• For the Lemon Filling:
• 150ml fresh lemon juice (from about 6-8 lemons, depending on size)
• Zest of 3 lemons
• 200g granulated sugar
• 150ml double cream
• 4 large egg yolks
• 2 large eggs
• 25g unsalted butter, cubed
• Optional Garnish:
• Icing sugar, for dusting
• Fresh raspberries or blueberries
• Lemon slices or curls

Making the Sweet Shortcrust Pastry

Okay, let’s start with the pastry. This is the foundation of our delicious lemon tartlets, so it’s important to get it right. Don’t be intimidated; it’s easier than you think!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and icing sugar. This ensures the icing sugar is evenly distributed, which is key for a smooth pastry.
2. Add the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. The key here is to work quickly so the butter doesn’t melt. You can also use a food processor for this step; just pulse until you get the breadcrumb consistency.
3. Incorporate the Egg Yolk: Make a well in the center of the flour mixture and add the egg yolk. Mix it in gently with a knife or spatula.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough, as this will develop the gluten and make the pastry tough. You want a shaggy dough that holds together when pressed.
5. Form and Chill the Dough: Gently flatten the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will result in a tender and flaky crust. I usually chill it for an hour, just to be safe.
6. Roll Out the Pastry: After chilling, lightly flour a clean work surface. Roll out the pastry to about 3mm thick. Rotate the pastry as you roll to ensure it doesn’t stick to the surface.
7. Line the Tartlet Tins: Gently lift the pastry and drape it over your tartlet tins (usually 8-10cm in diameter). Press the pastry into the tins, making sure to get into all the corners. Trim off any excess pastry with a sharp knife or rolling pin.
8. Dock the Pastry: Prick the base of the pastry with a fork. This prevents the pastry from puffing up during baking.
9. Chill Again: Place the lined tartlet tins in the freezer for another 15-20 minutes. This helps the pastry hold its shape during baking and prevents shrinkage.
10. Blind Bake: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line the pastry cases with parchment paper and fill with baking beans or dried rice. Bake for 15 minutes.
11. Remove Baking Beans and Bake Further: Remove the baking beans and parchment paper and bake for another 5-10 minutes, or until the pastry is lightly golden brown. Keep a close eye on them to prevent burning.
12. Cool Completely: Let the pastry cases cool completely in the tins before filling.

Making the Lemon Filling

Now for the star of the show – the lemon filling! This is where the magic happens, and the tangy, sweet flavor comes to life.

1. Combine Lemon Juice, Zest, and Sugar: In a medium saucepan, combine the lemon juice, lemon zest, and granulated sugar.
2. Heat Gently: Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved. Be careful not to boil the mixture at this stage.
3. Whisk Eggs and Egg Yolks: In a separate bowl, whisk together the egg yolks and whole eggs until light and slightly frothy.
4. Temper the Eggs: Gradually pour a small amount of the warm lemon mixture into the egg mixture, whisking constantly. This is called tempering, and it prevents the eggs from scrambling when added to the hot liquid.
5. Combine Mixtures: Pour the egg mixture into the saucepan with the remaining lemon mixture.
6. Cook and Thicken: Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. Be patient and keep stirring to prevent the mixture from sticking to the bottom of the pan. The mixture should be smooth and glossy.
7. Remove from Heat and Add Butter: Remove the saucepan from the heat and stir in the cubed butter until it is completely melted and incorporated. This adds richness and shine to the filling.
8. Stir in Cream: Stir in the double cream until the filling is smooth and homogenous.
9. Strain the Filling: Pour the lemon filling through a fine-mesh sieve into a clean bowl. This removes any lumps or bits of zest, resulting in a perfectly smooth filling.
10. Cool Slightly: Let the filling cool slightly for about 10-15 minutes before pouring it into the tartlet shells. This prevents the pastry from becoming soggy.

Assembling and Baking the Tartlets

Almost there! Now we just need to put everything together and bake the tartlets to perfection.

1. Pour Filling into Pastry Cases: Carefully pour the lemon filling into the cooled pastry cases, filling them almost to the top.
2. Bake: Preheat your oven to 160°C (140°C fan/Gas Mark 3). Bake the tartlets for 15-20 minutes, or until the filling is set but still has a slight wobble in the center. The filling should be firm around the edges but still slightly soft in the middle.
3. Cool Completely: Remove the tartlets from the oven and let them cool completely in the tins. As they cool, the filling will set further.
4. Chill (Optional): For an even firmer filling, you can chill the tartlets in the refrigerator for a couple of hours before serving.
5. Garnish: Dust the tartlets with icing sugar and garnish with fresh raspberries, blueberries, or lemon slices, if desired.
6. Serve and Enjoy!: Serve the lemon tartlets chilled or at room temperature. They are best enjoyed within a day or two of baking.

Tips for Success

• Use Cold Butter: Cold butter is essential for a flaky pastry. Make sure your butter is straight from the refrigerator and cubed just before using.
• Don’t Overwork the Dough: Overworking the dough will develop the gluten and result in a tough pastry. Mix the dough just until it comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, which will result in a tender and flaky crust.
• Blind Bake Properly: Blind baking the pastry prevents it from becoming soggy when filled with the lemon filling.
• Use Fresh Lemon Juice: Fresh lemon juice will give the filling the best flavor. Avoid using bottled lemon juice, as it can taste artificial.
• Stir Constantly: When cooking the lemon filling, stir constantly to prevent it from sticking to the bottom of the pan and burning.
• Don’t Overbake: Overbaking the tartlets will result in a dry and cracked filling. Bake them just until the filling is set but still has a slight wobble in the center.

Troubleshooting

• Pastry is Tough: You may have overworked the dough. Next time, mix the dough just until it comes together and chill it for a longer period.
• Pastry Shrinks: You may not have chilled the pastry enough before baking. Make sure to chill the pastry after lining the tartlet tins.
• Filling is Lumpy: You may not have stirred the filling constantly enough while cooking. Make sure to stir the filling constantly to prevent it from sticking

Conclusion:

And there you have it! This Lemon Tartlet recipe is truly a must-try, and I’m not just saying that. The bright, tangy lemon curd nestled in that buttery, crumbly crust is a symphony of flavors and textures that will dance on your palate. It’s the perfect balance of sweet and tart, rich and refreshing, making it an ideal dessert for any occasion, from a casual afternoon tea to a more formal dinner party. But why is it *really* a must-try? Because it’s surprisingly easy to make! Don’t let the fancy name fool you. With simple ingredients and straightforward instructions, even a novice baker can achieve bakery-worthy results. Plus, the satisfaction of creating something so beautiful and delicious from scratch is simply unparalleled. Trust me, the aroma of these tartlets baking in your oven will fill your home with a warm, inviting scent that will have everyone eagerly anticipating the first bite. Beyond the incredible taste and ease of preparation, this Lemon Tartlet recipe is also incredibly versatile. Feel free to get creative with your serving suggestions and variations! For a classic presentation, dust the finished tartlets with a light coating of powdered sugar. Or, for a more elegant touch, garnish them with fresh berries like raspberries, blueberries, or strawberries. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream also complements the tartness of the lemon beautifully. Looking for variations? Consider adding a hint of lavender to the lemon curd for a floral twist. Or, for a richer flavor, incorporate a tablespoon of mascarpone cheese into the curd mixture. You could also experiment with different crusts, such as a graham cracker crust for a more rustic feel, or a chocolate crust for a decadent treat. If you’re feeling adventurous, try making mini tartlets using a muffin tin for individual servings that are perfect for parties. I’ve poured my heart into perfecting this recipe, and I truly believe you’ll love it as much as I do. The bright, zesty flavor is a guaranteed crowd-pleaser, and the elegant presentation makes it a show-stopping dessert. It’s the kind of recipe that you’ll want to make again and again, and it’s sure to become a staple in your baking repertoire. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure. I’m confident that you’ll be thrilled with the results. And most importantly, don’t be afraid to have fun and experiment with your own creative twists. I can’t wait to hear about your experience making these Lemon Tartlets! Please, share your photos and comments with me. Let me know what variations you tried, what garnishes you used, and how much your family and friends enjoyed them. Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. Happy baking! I’m sure you will enjoy this recipe as much as I do.

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