Hamdi Saidani Lemon Tartlets recipe made of a buttery, flaky crust filled with tangy lemon curd, creating a perfect balance of sweet and tart flavors these bite-sized treats serve 12 and take about 40 minutes to prepare and bake, making them ideal for any gathering.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Tartlets Recipe:
- Burst of Freshness: The tart and tangy lemon curd provides a refreshing burst of flavor that’s perfect for brightening up any dessert table.
- Elegant Presentation: These mini tartlets are not only delicious but also visually stunning, making them ideal for special occasions or afternoon tea.
- Perfectly Portable: Unlike a full-sized tart, these tartlets are easy to transport and serve, making them great for picnics, potlucks, or parties.
- Easy to Make: Despite their sophisticated appearance, these tartlets are surprisingly easy to make, with simple ingredients and straightforward steps.
âť“ What Is Lemon Tartlets Recipe?
Lemon Tartlets are mini desserts that consist of a crisp, buttery pastry shell filled with a luscious, zesty lemon curd. These tartlets offer a refreshing, tangy flavor in a small, elegant package, perfect for serving at tea parties or as a light dessert.
🍋 Lemon Tartlets Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1-2 tablespoons cold water
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- Powdered sugar (optional, for dusting)
🥮 How To Make Lemon Tartlets
- In a large mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add the egg yolk and mix. Gradually add cold water, 1 tablespoon at a time, until the dough begins to come together. It should be soft but not sticky.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and lightly grease a mini tartlet pan or muffin tin.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles of dough slightly larger than your tartlet pan cavities.
- Gently press the dough circles into the tartlet pan, trimming any excess dough. Prick the bottoms with a fork to prevent puffing.
- Bake the tartlet crusts in the preheated oven for 10-12 minutes, or until they are lightly golden. Remove from the oven and let them cool in the pan.
- In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens, about 7-10 minutes.
- Remove the pan from the heat and stir in the melted butter until fully incorporated. Allow the lemon curd to cool slightly.
- Spoon the slightly cooled lemon curd into the cooled tartlet shells, filling them just below the rim. Smooth the tops with the back of a spoon.
- Refrigerate the filled tartlets for at least 1 hour to set the filling. Dust with powdered sugar before serving if desired.
đź’ Recipe Tips:
- Chill the Dough: Chilling the dough before rolling it out helps prevent it from shrinking during baking and makes it easier to handle.
- Don’t Overfill: Be careful not to overfill the tartlet shells with lemon curd, as the filling may overflow during setting, leading to a messy presentation.
- Strain the Lemon Curd: For an extra smooth filling, you can strain the lemon curd through a fine mesh sieve after cooking to remove any lumps or zest pieces.
- Use Fresh Lemons: Freshly squeezed lemon juice provides the best flavor. Avoid using bottled lemon juice, which can taste flat or artificial.
- Prevent Burning: Keep a close eye on the lemon curd while cooking, as it can burn easily if left unattended. Stir constantly to ensure even cooking.
- Add Meringue: For a lemon meringue tartlet variation, top the tartlets with a swirl of meringue and broil briefly until golden.
🥂 What To Serve With Lemon Tartlets?
Lemon Tartlets pair beautifully with a dollop of Lemon Curd, a scoop of Lemon Frosting, or fresh berries serve them alongside a cup of herbal tea, like chamomile, or a glass of sparkling wine for a delightful experience.
🎚 How To Store Leftovers Lemon Tartlets?
- Refrigerator: Store leftovers lemon tartlets in an airtight container in the refrigerator for up to 3 days. This will keep the crust crisp and the lemon curd fresh.
- Freezer: For longer storage freeze leftovers lemon tartlets in a single layer on a baking sheet once frozen, transfer them to a freezer-safe container or bag they can be frozen for up to 1 month. Thaw in the refrigerator before serving.
🥵 How To Reheat Leftovers Lemon Tartlets?
- In The Oven: Preheat the oven to 300°F (150°C) place leftovers lemon tartlets on a baking sheet and cover loosely with foil heat for 2-4 minutes.
- In The Microwave: Place leftovers lemon tartlets on a microwave-safe plate heat on medium power for 10-15 seconds.
FAQ’S
Can I use pre-made tartlets for lemon tartlets shells?
Yes, pre-made tartlet shells are a convenient option if you’re short on time they can be filled with homemade or store-bought lemon curd for a quick and easy dessert.
How do I prevent the lemon curd on lemon tartlets from being too runny?
To prevent runny lemon curd on lemon tartlets, cook it over medium heat while stirring constantly until it thickens. It should coat the back of a spoon when ready. Be sure to use the correct ratio of eggs, sugar, and lemon juice, and don’t skip the cooling step.
What’s the best way to fill the lemon tartlets?
Spoon the slightly cooled lemon curd into the baked tartlet shells using a small spoon or a piping bag for precision. Smooth the tops with the back of the spoon to create an even surface.
Can I add other flavors to lemon tartlets?
Yes, you can infuse the lemon tartlets with other flavors, such as a bit of vanilla extract, a touch of honey, or even a splash of limoncello for an adult twist. Adjust the recipe to balance these flavors with the lemon.
How do I make the lemon curd for your lemon tartlets smoother?
For an extra smooth lemon curd, strain it through a fine mesh sieve after cooking to remove any lumps or bits of zest. This will result in a silky, velvety texture that’s perfect for filling tartlets.
Try More Lemon Desserts Recipes:
Lemon Tartlets Nutrition Facts
Serving Size: 1 Tartlet
- Calories: 182
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 70mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2g
- Vitamin C: 10%
- Calcium: 2%
- Iron: 4%
Lemon Tartlets
Description
Lemon Tartlets recipe made of a buttery, flaky crust filled with tangy lemon curd, creating a perfect balance of sweet and tart flavors these bite-sized treats serve 12 and take about 40 minutes to prepare and bake, making them ideal for any gathering.
Ingredients
Instructions
- In a large mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add the egg yolk and mix. Gradually add cold water, 1 tablespoon at a time, until the dough begins to come together. It should be soft but not sticky.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and lightly grease a mini tartlet pan or muffin tin.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles of dough slightly larger than your tartlet pan cavities.
- Gently press the dough circles into the tartlet pan, trimming any excess dough. Prick the bottoms with a fork to prevent puffing.
- Bake the tartlet crusts in the preheated oven for 10-12 minutes, or until they are lightly golden. Remove from the oven and let them cool in the pan.
- In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens, about 7-10 minutes.
- Remove the pan from the heat and stir in the melted butter until fully incorporated. Allow the lemon curd to cool slightly.
- Spoon the slightly cooled lemon curd into the cooled tartlet shells, filling them just below the rim. Smooth the tops with the back of a spoon.
- Refrigerate the filled tartlets for at least 1 hour to set the filling. Dust with powdered sugar before serving if desired.
Notes
- Chill the Dough: Chilling the dough before rolling it out helps prevent it from shrinking during baking and makes it easier to handle.
Don’t Overfill: Be careful not to overfill the tartlet shells with lemon curd, as the filling may overflow during setting, leading to a messy presentation.
Strain the Lemon Curd: For an extra smooth filling, you can strain the lemon curd through a fine mesh sieve after cooking to remove any lumps or zest pieces.
Use Fresh Lemons: Freshly squeezed lemon juice provides the best flavor. Avoid using bottled lemon juice, which can taste flat or artificial.
Prevent Burning: Keep a close eye on the lemon curd while cooking, as it can burn easily if left unattended. Stir constantly to ensure even cooking.
Add Meringue: For a lemon meringue tartlet variation, top the tartlets with a swirl of meringue and broil briefly until golden.
