Name: Lemon Tartlet: A Delicious & Easy Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 205 min
Yield: 6-8 tartlets
Ingredients: 250g plain flour, plus extra for dusting; 125g cold unsalted butter, cubed; 50g icing sugar; 1 large egg yolk; 2-3 tbsp ice water; 150ml fresh lemon juice (from about 5-6 lemons); Zest of 3 lemons; 150g granulated sugar; 150ml double cream; 4 large egg yolks; 2 whole large eggs; Pinch of salt; Icing sugar, for dusting; Fresh berries (raspberries, blueberries), for garnish; Lemon slices, thinly sliced, for garnish

Lemon Tartlet – just the name conjures images of sunshine, delicate pastry, and a burst of tangy citrus. Have you ever bitten into a perfectly made lemon tartlet and felt an instant lift in your spirits? I know I have! These miniature delights are more than just a dessert; they're a little piece of edible sunshine, perfect for brightening any day.

The history of lemon tarts, and by extension, the adorable lemon tartlet, can be traced back to medieval Europe, where citrus fruits were a prized and expensive ingredient. Early versions were often savory, but over time, the sweet and tangy combination we know and love today emerged. The French, in particular, have perfected the art of the lemon tart, and their influence is evident in the elegant simplicity of the best recipes.

But what is it about these little tarts that makes them so irresistible? It's the perfect balance of flavors and textures. The buttery, crumbly crust provides a delightful contrast to the smooth, creamy, and intensely lemony filling. The bright acidity cuts through the richness, making each bite a refreshing experience. Plus, their individual size makes them ideal for portion control (though I won't judge if you eat more than one!). Whether you're looking for a sophisticated dessert to impress guests or a comforting treat to enjoy with a cup of tea, a lemon tartlet is always a winning choice. Let's get baking!

Ingredients:

For the Sweet Shortcrust Pastry:

250g plain flour, plus extra for dusting
125g cold unsalted butter, cubed
50g icing sugar
1 large egg yolk
2-3 tbsp ice water

For the Lemon Filling:

150ml fresh lemon juice (from about 5-6 lemons)
Zest of 3 lemons
150g granulated sugar
150ml double cream
4 large egg yolks
2 whole large eggs
Pinch of salt

For Decoration (Optional):

Icing sugar, for dusting
Fresh berries (raspberries, blueberries), for garnish
Lemon slices, thinly sliced, for garnish

Making the Sweet Shortcrust Pastry:

Prepare the Dry Ingredients: In a large bowl, sift together the flour and icing sugar. This ensures there are no lumps and the pastry will be light and tender.
Add the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. The key here is to work quickly so the butter doesn't melt. You can also use a food processor for this step – pulse until the mixture resembles breadcrumbs.
Incorporate the Egg Yolk: Make a well in the center of the flour mixture and add the egg yolk. Mix it in gently with a knife or your fingertips.
Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough, as this will develop the gluten and make the pastry tough. The dough should be slightly sticky but not wet.
Shape and Chill the Dough: Gently flatten the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes, or preferably an hour. This allows the gluten to relax and the butter to firm up, resulting in a more tender pastry.

Preparing the Tartlet Cases:

Preheat the Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Place a baking sheet in the oven to heat up. This will help the tartlet bases cook evenly and prevent them from becoming soggy.
Roll Out the Pastry: Lightly flour a clean work surface. Roll out the chilled pastry to a thickness of about 3mm.
Cut Out the Pastry: Using a round cutter (slightly larger than the diameter of your tartlet tins), cut out circles of pastry.
Line the Tartlet Tins: Gently press the pastry circles into the tartlet tins, ensuring they fit snugly and evenly. Trim any excess pastry from the edges with a sharp knife.
Prick the Bases: Prick the bases of the pastry with a fork. This will prevent them from puffing up during baking.
Blind Bake the Tartlet Cases: Line the tartlet cases with baking parchment and fill with baking beans or rice. This will weigh down the pastry and prevent it from shrinking. Bake for 15 minutes.
Remove the Baking Beans: Carefully remove the baking parchment and baking beans. Return the tartlet cases to the oven and bake for a further 5-10 minutes, or until they are lightly golden brown.
Cool the Tartlet Cases: Remove the tartlet cases from the oven and allow them to cool completely in the tins before removing them.

Making the Lemon Filling:

Combine Lemon Juice, Zest, and Sugar: In a medium saucepan, combine the lemon juice, lemon zest, and granulated sugar.
Heat the Mixture: Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved. Do not boil.
Whisk Eggs and Egg Yolks: In a separate bowl, whisk together the egg yolks and whole eggs until they are light and pale.
Temper the Eggs: Slowly pour the warm lemon mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and is crucial for a smooth and creamy filling.
Return to the Saucepan: Pour the mixture back into the saucepan.
Cook the Filling: Cook over low heat, stirring constantly with a wooden spoon, until the filling thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Be patient and keep stirring to prevent the filling from sticking to the bottom of the pan. The filling is ready when you can run your finger across the back of the spoon and the line remains clear.
Stir in the Cream and Salt: Remove the saucepan from the heat and stir in the double cream and a pinch of salt. The cream adds richness and smoothness to the filling, while the salt enhances the lemon flavor.
Strain the Filling: Strain the lemon filling through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a perfectly smooth filling.

Assembling the Lemon Tartlets:

Pour the Filling into the Tartlet Cases: Carefully pour the lemon filling into the cooled tartlet cases, filling them almost to the top.
Bake the Tartlets: Bake the tartlets in the preheated oven for 10-15 minutes, or until the filling is just set but still has a slight wobble in the center. The filling should be firm around the edges but still slightly soft in the middle.
Cool the Tartlets: Remove the tartlets from the oven and allow them to cool completely at room temperature. As they cool, the filling will continue to set.
Chill the Tartlets: Once cooled, chill the tartlets in the refrigerator for at least 2 hours before serving. This will allow the filling to firm up completely and the flavors to meld together.

Decoration (Optional):

Dust with Icing Sugar: Before serving, dust the tartlets with icing sugar for a touch of sweetness and elegance.
Garnish with Berries and Lemon Slices: Garnish the tartlets with fresh berries (raspberries, blueberries) and thinly sliced lemon slices for a pop of color and flavor.

Tips for Success:

Use Cold Ingredients: Cold butter and ice water are essential for making a tender shortcrust pastry.
Don't Overwork the Dough: Overworking the dough will develop the gluten and make the pastry tough.
Blind Bake Properly: Blind baking the tartlet cases prevents them from becoming soggy.
Temper the Eggs Carefully: Tempering the eggs prevents them from scrambling when you add the hot lemon mixture.
Cook the Filling Slowly: Cooking the filling over low heat ensures it thickens evenly and doesn't burn.
Strain the Filling: Straining the filling removes any lumps and ensures a perfectly smooth texture.
Chill Thoroughly: Chilling the tartlets allows the filling to set completely and the flavors to meld together.

Variations:

Lime Tartlets: Substitute lime juice and zest for lemon juice and zest for a refreshing twist.
Orange Tartlets: Substitute orange juice and zest for lemon juice and zest for a sweeter, more mellow flavor.
Add a Meringue Topping: Top the tartlets with a swirl of meringue and toast it with a kitchen torch for a beautiful and impressive dessert.
Chocolate Pastry: Add 2 tablespoons of cocoa powder to the flour mixture when making the pastry for a chocolatey twist.

Conclusion:

And there you have it! This Lemon Tartlet recipe is truly a must-try, and I'm not just saying that because I created it. The bright, tangy lemon curd filling, nestled in that perfectly crisp and buttery crust, is a symphony of flavors and textures that will absolutely delight your taste buds. It's the kind of dessert that makes you close your eyes and savor every single bite. But beyond the incredible taste, what makes this recipe so special is its versatility. It's elegant enough to serve at a dinner party, yet simple enough to whip up for a casual weekend treat. Imagine presenting these adorable tartlets at your next gathering – your guests will be so impressed! Looking for serving suggestions? A dollop of freshly whipped cream or a dusting of powdered sugar adds a touch of elegance. For a more decadent experience, try pairing it with a scoop of vanilla bean ice cream. The cool creaminess of the ice cream perfectly complements the tartness of the lemon. And if you're feeling adventurous, a few fresh berries, like raspberries or blueberries, will add a pop of color and flavor. But the fun doesn't stop there! Feel free to experiment with variations to make this recipe your own. If you're a fan of a sweeter tart, you can increase the sugar in the lemon curd slightly. For a more intense lemon flavor, add a bit of lemon zest to the crust. You could even try using a different citrus fruit altogether, like lime or grapefruit, for a unique twist. Imagine a grapefruit tartlet – the possibilities are endless! Another fun variation is to add a meringue topping. A light and fluffy meringue, torched to golden perfection, adds a beautiful visual appeal and a delightful textural contrast to the smooth lemon curd. It's a bit more work, but the results are definitely worth it. I truly believe that this Lemon Tartlet recipe is a winner. It's easy to follow, uses readily available ingredients, and delivers exceptional results every time. It's the perfect dessert to brighten up any day, and I'm confident that you'll love it as much as I do. So, what are you waiting for? Get in the kitchen and give this recipe a try! I promise you won't be disappointed. And more importantly, I want to hear about your experience! Did you make any variations? What did your friends and family think? Share your photos and stories with me – I can't wait to see your creations! Let me know in the comments below how your Lemon Tartlet turned out. Happy baking! I am sure you will love this recipe as much as I do. Don't be afraid to experiment with different toppings and crusts to find your perfect combination. Remember, baking is all about having fun and creating something delicious. So, go ahead and unleash your inner baker and create some magic in the kitchen! I am excited to see what you come up with.