Lemon Tartlets Recipe

Directions

1. Preheat the oven to 175°C (350°F).
2. In a bowl, combine flour and sugar for the crust. Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
3. Add egg yolk and cold water gradually, mixing until a smooth dough forms. Avoid overworking the dough.
4. Press the dough into tartlet pans or muffin tins, making sure it’s even on the bottom and sides. Prick the base with a fork to prevent puffing.
5. Bake the tart shells for 12–15 minutes until lightly golden. Remove from oven and let cool.
6. Meanwhile, prepare the lemon filling. In a bowl, whisk together eggs, sugar, lemon juice, melted butter, and lemon zest until smooth.
7. Pour the filling into the cooled tart shells. Return to the oven and bake for 12–15 minutes, or until the filling is set but still slightly jiggly in the center.
8. Allow the tartlets to cool completely before removing from pans. Refrigerate for at least 30 minutes to fully set the filling.
9. Dust with powdered sugar, add whipped cream if desired, and garnish with lemon slices or zest before serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Chilling Time: 30 minutes
Total Time: About 1 hour 15 minutes
Servings: 8 tartlets
Difficulty: Medium

Variations & Substitutions

• Use lime juice instead of lemon for a zesty twist.
• Add a thin layer of raspberry or strawberry jam between crust and filling for extra flavor.
• Make mini tartlets in a mini muffin tin for bite-sized treats.
• Use gluten-free flour for a gluten-free version.

Serving Suggestions