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Lemon Tartlets

Creamy and zesty mini desserts with a buttery crust and tangy lemon filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour Provides the base for the tartlets.
  • 0.5 cups powdered sugar Sweetens the crust.
  • 0.5 cups unsalted butter, softened Adds richness to the crust.
  • 1 large egg yolk Helps bind the crust together.
For the Filling
  • 0.75 cups granulated sugar Sweetens the lemon filling.
  • 0.25 cups fresh lemon juice Adds tartness; about 2-3 lemons.
  • 0.25 cups heavy cream Gives a creamy texture.
  • 2 large eggs Adds richness and stability to the filling.
  • 1 whole lemon, zest Enhances flavor and aroma.
  • 1 pinch salt Balances sweetness.

Method
 

Make the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour and powdered sugar.
  3. Add the softened butter and mix until the mixture resembles coarse crumbs.
  4. Stir in the egg yolk until it forms a dough. If it’s too crumbly, add a teaspoon of cold water.
  5. Press the dough into the bottom and up the sides of mini tartlet pans.
  6. Bake for 15 minutes or until lightly golden. Let them cool completely.
Prepare the Filling
  1. In another bowl, whisk together the sugar, lemon juice, heavy cream, eggs, lemon zest, and salt until smooth.
Bake the Tartlets
  1. Pour the filling into the cooled tartlet shells, filling them about ¾ full.
  2. Bake for an additional 20 minutes, until set but still slightly jiggly in the center.
  3. Remove from the oven and cool.
Finish and Serve
  1. Once the tartlets are cool, garnish with whipped cream or fresh berries if desired.
  2. Serve chilled for a refreshing dessert.

Notes

Chill your dough for a flakier crust. Always use fresh lemons for juice and zest. Avoid overbaking; the filling should jiggle slightly for the best texture.