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Lemon Tartlet: A Delicious & Easy Recipe

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Tangy mini lemon tartlets with buttery shortcrust and creamy lemon filling. A refreshing dessert!

Ingredients

Scale
  • 250g plain flour, plus extra for dusting
  • 125g cold unsalted butter, cubed
  • 75g icing sugar
  • 1 large egg yolk
  • 2–3 tbsp ice water
  • 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
  • Icing sugar, for dusting
  • Fresh raspberries or blueberries
  • Lemon slices or curls

Instructions

  1. In a large bowl, whisk together the flour and icing sugar.
  2. Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
  3. 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
  5. Gently flatten the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. After chilling, lightly flour a clean work surface. Roll out the pastry to about 3mm thick.
  7. 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. Prick the base of the pastry with a fork.
  9. Place the lined tartlet tins in the freezer for another 15-20 minutes.
  10. Preheat your oven to 350°F (180°C). Line the pastry cases with parchment paper and fill with baking beans or dried rice. Bake for 15 minutes.
  11. Remove the baking beans and parchment paper and bake for another 5-10 minutes, or until the pastry is lightly golden brown.
  12. Let the pastry cases cool completely in the tins before filling.
  13. In a medium saucepan, combine the lemon juice, lemon zest, and granulated sugar.
  14. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved.
  15. In a separate bowl, whisk together the egg yolks and whole eggs until light and slightly frothy.
  16. Gradually pour a small amount of the warm lemon mixture into the egg mixture, whisking constantly.
  17. Pour the egg mixture into the saucepan with the remaining lemon mixture.
  18. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon.
  19. Remove the saucepan from the heat and stir in the cubed butter until it is completely melted and incorporated.
  20. Stir in the double cream until the filling is smooth and homogenous.
  21. Pour the lemon filling through a fine-mesh sieve into a clean bowl.
  22. Let the filling cool slightly for about 10-15 minutes before pouring it into the tartlet shells.
  23. Carefully pour the lemon filling into the cooled pastry cases, filling them almost to the top.
  24. Preheat your oven to 320°F (160°C). Bake the tartlets for 15-20 minutes, or until the filling is set but still has a slight wobble in the center.
  25. Remove the tartlets from the oven and let them cool completely in the tins.
  26. For an even firmer filling, you can chill the tartlets in the refrigerator for a couple of hours before serving.
  27. Dust the tartlets with icing sugar and garnish with fresh raspberries, blueberries, or lemon slices, if desired.
  28. Serve the lemon tartlets chilled or at room temperature.

Notes

  • Use cold butter for a flaky pastry.
  • Don’t overwork the dough.
  • Chill the dough thoroughly.
  • Blind bake the pastry properly.
  • Use fresh lemon juice for the best flavor.
  • Stir the lemon filling constantly while cooking.
  • Don’t overbake the tartlets.

Find it online: https://anasrecipes.com/lemon-tartlet/