Lemon Tartlets

Lemon Tartlets are a delightful treat that perfectly balance tangy lemon flavor with a sweet, buttery crust. These mini desserts are not only beautiful to look at but also a joy to eat, making them a favorite for special occasions and casual gatherings alike. With the crisp pastry shell and creamy lemon filling, every bite is a burst of sunshine, bringing a refreshing twist to your dessert table.
Ingredients
- 300 ml milk
- Zest of 1 to 2 lemons
- 2 eggs
- 60 g sugar
- 30 g cornstarch
- Juice of 1 lemon (about 40 ml)
- 20 g butter
- Yellow food coloring (optional)
- 240 g flour
- 60 g sugar
- 4 g baking powder
- Lemon zest (optional)
- 100 g butter
- 1 egg
- Flaked almonds (optional)
- Icing sugar for dusting
Directions
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Prepare the Lemon Cream Base: In a saucepan, pour the milk and add the lemon zest. Bring to a gentle boil, then remove from heat and let infuse.
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Mix the Cream Ingredients: In a bowl, whisk together the eggs, sugar, cornstarch, and lemon juice until smooth.
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Combine and Cook: Slowly pour the warm milk into the egg mixture while whisking continuously. Return this combined mixture back to the saucepan and cook over medium heat until thickened.
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Finish the Cream: Remove from heat, then add the butter and optional yellow food coloring. Stir until fully combined and smooth. Cover to cool.
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Make the Dough: In a bowl, combine the flour, sugar, baking powder, and optional lemon zest. Using your fingertips, rub in the butter until the mixture resembles sandy crumbs.
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Add the Egg: Mix in the egg and knead until a soft dough forms.
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Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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Prepare the Tartlet Molds: Butter the tartlet molds and press the dough into them, reserving some for decoration.
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Chill Again: Refrigerate the filled molds for another 30 minutes.
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Assemble: Whisk the cooled lemon cream until smooth and fill the tartlet shells. Optionally, top with flaked almonds or pieces of reserved dough.
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Bake: Preheat your oven to 180°C and bake the tartlets for 20-25 minutes until golden.
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Cool and Finish: Let the tartlets cool slightly before unmolding them. Just before serving, dust with icing sugar for a beautiful presentation.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12 tartlets
Nutrition Info: Approx. 150 calories per tartlet.
How to serve
Lemon Tartlets can be served warm or chilled, making them versatile for any occasion. For an elegant presentation, place them on a decorative plate, sprinkle with icing sugar, and garnish with fresh berries or mint leaves. Pair them with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat. These delightful mini desserts are perfect for afternoon tea, birthdays, or any festive gathering.
FAQs
Can I make the lemon cream ahead of time?
Yes, you can prepare the lemon cream a day in advance and store it in the refrigerator until you’re ready to assemble the tartlets.
How do I store leftover lemon tartlets?
Store any leftover lemon tartlets in an airtight container in the refrigerator for up to 3 days.
Can I use other fruit instead of lemon?
Absolutely! You can substitute lemon juice with other citrus juices, like lime or orange, to create different flavor profiles for your tartlets.

Lemon Tartlets
Ingredients
Method
- In a saucepan, pour the milk and add the lemon zest. Bring to a gentle boil, then remove from heat and let infuse.
- In a bowl, whisk together the eggs, sugar, cornstarch, and lemon juice until smooth.
- Slowly pour the warm milk into the egg mixture while whisking continuously. Return the combined mixture to the saucepan and cook over medium heat until thickened.
- Remove from heat, then add the butter and optional yellow food coloring. Stir until fully combined and smooth. Cover to cool.
- In a bowl, combine the flour, sugar, baking powder, and optional lemon zest. Using your fingertips, rub in the butter until the mixture resembles sandy crumbs.
- Mix in the egg and knead until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Butter the tartlet molds and press the dough into them, reserving some for decoration.
- Refrigerate the filled molds for another 30 minutes.
- Whisk the cooled lemon cream until smooth and fill the tartlet shells. Optionally, top with flaked almonds or pieces of reserved dough.
- Preheat your oven to 180°C and bake the tartlets for 20-25 minutes until golden.
- Let the tartlets cool slightly before unmolding them. Just before serving, dust with icing sugar for a beautiful presentation.