Lemon Cream Tartlets

Name: Lemon Cream Tartlets
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 12 tartlets
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter (cold and cubed); 1/4 cup icing sugar; 1 large egg yolk; 1 tbsp cold water; 3 large eggs; 3/4 cup granulated sugar; 1/2 cup fresh lemon juice (about 3 lemons); 1 tbsp lemon zest (finely grated); 1/2 cup unsalted butter (cubed)

115 min 12 tartlets Medium

All Recipes

Lemon Cream Tartlets

These lemon cream tartlets are a zesty and delightful dessert, perfect for any occasion with their buttery crust and tangy lemon filling.

Prep

30 min

Cook

25 min

Total

115 min

Servings

Difficulty

Medium

Lemon cream tartlets are a classic dessert that brings a burst of sunshine to your table. With a crisp, buttery tart shell and a creamy, tangy lemon filling, these tartlets are sure to impress both in taste and presentation. The bright, citrusy flavour of the lemon cream pairs beautifully with the rich pastry, making these tartlets a refreshing treat for any gathering. Whether you're hosting a dinner party or simply looking to indulge in a sweet moment, lemon cream tartlets are a delightful choice.

Ingredients

Servings

Pastry

Lemon Cream

Instructions

Prepare the pastry dough

In a bowl, combine flour and icing sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add egg yolk and water, mixing until dough forms. Chill for 30 minutes.

Pro tip: Chill the dough to prevent it from shrinking during baking.

Preheat and prepare tartlet pans

Preheat your oven to 375°F (190°C). Lightly grease 12 tartlet tins or a muffin tin.

Pro tip: Use removable-bottom tartlet pans for easy removal.

Roll and shape the pastry

Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut out circles to fit tartlet pans. Press into pans and trim excess.

Pro tip: Use a glass or cookie cutter slightly larger than the tartlet pans to cut circles.

Blind bake the tart shells

Place parchment paper and baking beans in each shell. Bake for 10-12 minutes until edges are golden. Remove weights and paper; bake another 5 minutes.

Pro tip: Blind baking ensures a crisp crust.

Make the lemon cream

In a saucepan, whisk eggs, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly until thickened, about 8-10 minutes. Remove from heat and stir in butter until smooth.

Pro tip: Strain the lemon cream for a smooth texture.

Fill and set the tartlets

Pour the lemon cream into the baked tart shells. Chill in the refrigerator for at least 30 minutes to set.

Pro tip: Ensure the tartlets are completely cool before filling to maintain crust crispness.

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Tips & Tricks

<ul><li>Ensure your pastry dough is chilled before rolling to prevent shrinkage.</li><li>Use fresh lemons for the most vibrant flavour and aroma.</li><li>Blind bake the tartlet shells to keep them crisp and avoid sogginess.</li><li>Strain the lemon cream to achieve a silky-smooth filling.</li></ul>

Serving Suggestions

Serve these lemon cream tartlets with a dusting of icing sugar or a dollop of whipped cream for an extra touch of elegance. Pair them with a cup of tea or a glass of chilled sparkling wine to complement their zesty flavour. These tartlets can be made ahead of time; simply store them in an airtight container in the refrigerator for up to three days. To maintain their crispness, avoid adding any toppings until just before serving.