Lemon Tartlet Recipe

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Okay, so I need to say this: I just love Lemon Tartlet Recipe. There is something about that sharp, tart taste that perks you up & makes you feel new.

These lemon tartlets? Oh wow, they are my top small snack to make, more so when I want to show off a bit but still keep things simple.

I found this recipe on a slow, hot day, just when the lemon trees out back were full. I had just got a lot of fresh lemons, & I just wanted something sweet but light.

These tartlets were a win their crusts so flaky & soft, filled with a rich, tart lemon mix that feels like a party in your mouth.

Also, they are small, great for any bash or just a solo treat time when no one is there. & the best bit? They are so easy to bake, even if you’re not big on baking (that’s me).

Alright, tie on your apron & we can start I will show you this recipe step by step & give you my best hints to make your lemon tartlets great each time.

What You Need for These Great Lemon Tartlets

Here is what you will need just some common pantry stuff & those bright, fresh lemons:

1 1/4 cups of flour
1/4 cup of sweet, soft sugar (for the crust)
1/2 cup cold butter, cut up (this is THE tip for that flaky crust)
1 big egg yolk (brings a rich taste & holds it all well)
2 spoons cold water (cold is key, trust me)
1/2 cup fresh lemon juice (like 3 lemons must squeeze ’em fresh!)
1 spoon lemon skin (just the yellow part the skin adds a lot of taste)
1/2 cup white sugar (makes the tartness just right)
1 spoon cornstarch (makes the fill set to that silky custard feel)
2 big eggs, mixed (for rich taste & form)
1/2 cup thick cream (gives that soft smooth feel that will make you wow)

Why These Bits Work

Lemon Juice: Full of vitamin C, it’s tasty & also gives you a health boost. Plus, that zing gets your taste buds up like none else.

Butter: The cold butter is key for a crust that’s flaky & soft no dry stuff here.

Egg Yolks & Eggs: They add protein & a rich taste to the fill & get it set just so.

Heavy Cream: This makes it all smooth & gives you that silky feel that makes these tartlets feel like a treat but not too much.

Steps to Make This Lemon Tartlet Recipe

Simple Steps You Will Love

Step 1: Mix the Crust Dough

First off, we gotta make that soft crust. Here’s how: keep all cold. I often put my butter bits in the freeze for a bit first this keeps the crust flaky & soft, not hard.

Put the flour & soft sugar in a food processor (or just mix by hand if you like it that way)

Add the cold butter bits & pulse until the mix seems grainy kind of like rough sand

Then add the egg yolk & cold water, a bit at a time, pulsing until the dough sticks but don’t mix too much

Make the dough flat, wrap it in wrap, & chill it in the fridge for at least 30 minutes

Step 2: Roll, Cut, & Bake the Tartlet Cases

Once your dough is cool & set, dust your space with a bit of flour & roll it out to about 1/8 inch thick. I like to use a round cutter or a small bowl to make circles big enough for your tartlet pans.

Softly push each dough circle into the tartlet molds don’t pull it or the crust will pull back while it bakes

Put the tartlet pans in the freeze for 10 minutes

Heat your oven to 350°F (175°C)

Bake the tartlet cases for 12 15 minutes, or ’til they’re gold at the sides

Step 3: Mix Up the Lemon Fill

Now the fun bit the fill! This is where all that lemon taste comes to life.

In a mid pan, mix fresh lemon juice, lemon skin, sugar, & cornstarch ’til smooth

Heat it on medium, stir all the time ’til the mix sets

Warm the mixed eggs by slowly adding a bit of the hot lemon mix to them while mixing

Pour the egg mix back into the pan & keep mixing ’til it’s thick & smooth

Take it off the heat & mix in the thick cream

Step 4: Put It All Together & Chill

Let your tartlet cases cool all the way before you fill them trust me, you don’t want to melt those soft cases. Once cool, spoon the rich lemon fill into each tartlet case.

Put them in the fridge for at least 2 hours. This part is key ’cause it sets the fill nice & firm plus, cool lemon fill just tastes great, right?

How I Serve These Lemon Tartlets (And You Should Too!)

Cold & fresh is the way to go. After they chill, these small things are all set & just waiting to be had.

To give it a fun kick, I add some whipped cream or a fresh mint leaf. You can also add thin lemon slices or sweet lemon peel. They look neat but are easy to do!

Put them on small plates to look nice, or on a big plate for easy grabs. Have them with hot coffee or tea the mix of tastes is just right.

Storing what’s left Cause You Might Want To Keep ‘Em

If you have some left, keep them in a tight box in the fridge.

They’ll be okay for about 3 days, but are best on day one or two.

Want to freeze them? Wrap each one well & put them in a freezer bag or box.

They stay good for a month. Thaw them all night in the fridge & chill a bit before you eat.

My Best Tips for Great Lemon Tartlets

Keep all cold! From the butter to the water, this makes the crust flaky & rich.

Don’t mix too much. Stop once it’s all mixed too much makes the crust hard.

Zest with care. Use just the yellow skin for the best taste. The white part is harsh.

Sieve your fill. If you like smooth cream, pour the lemon mix through a fine sieve before you fill the shells.

Chill like a boss. Don’t skip this it helps the fill set just right & tastes great.

Final Thoughts You Must Try This!

I get it. Baking can seem tough, but these lemon tartlets are easy & fun.

Once you make them, you’ll want them all the time.

So go for it press those lemons, get your hands a bit buttery, & enjoy these small treats.

And hey, when you do, send me a pic or shout I love to see how they turned out for you!