Lemon Tartlets
Tartlets with lemon
- Butter
- egg – 1 pc.
- flour – 0.25 cups
- sugar – 0.5 cups + 3 tbsp.
- egg (yolk) – 1 pc.
- lemon – 1 pc.
- Butter
- flour – 1.5 cups
- sugar – 80 g
- ice water – 1 tbsp.
- egg (yolk) – 3 pcs.
- Prepare the dough. Chill the butter in advance and cut it into small pieces. Sift the flour, add the butter and sugar, and process in a food processor until it resembles breadcrumbs. With the processor running, add the egg and water. Process until smooth. Transfer the dough to a work surface, form it into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Divide the dough into 6–8 pieces. Roll each piece out thinly and place into small molds. Roll the tops of the molds with a rolling pin to remove excess dough. Prick the dough frequently with a fork. Refrigerate for 30 minutes.
- Line the dough with pieces of parchment paper, sprinkle the beans on top, and bake in a preheated oven at 180°C for 15 minutes. Remove the beans and parchment paper. Leave the oven on.
- Prepare the filling. Peel the lemon and cut into very thin slices, removing the seeds.
- Beat the butter and sugar with a mixer. Add the egg and yolk. Mix. Add the flour and mix thoroughly again.
- Place lemon slices in the molds and sprinkle with sugar. Spread the prepared cream on top. Return to the oven for 20 minutes.
Lemon tartlets are a delightful dessert with an incredibly vibrant flavor. The base is made from crumbly shortcrust pastry, prepared according to the traditional method: chopped dough with plenty of butter, chilled twice, and baked with a weight to keep the bottom flat and prevent puffing. The filling is a true explosion of freshness: delicate custard and lemon slices sprinkled with sugar. The oven is where the magic happens: the lemon caramelizes, losing its excess acidity, and the custard transforms into a velvety layer that binds the citrus filling to the shortcrust pastry base. The flavor is balanced—sweet yet refreshingly tart. Lemon tartlets are a stunning finale to a festive lunch or dinner. But, of course, you can also serve them with tea on any weekday—these baked goods are sure to enhance the experience.
This easy-to-make lemon pie with a delicate filling and vibrant flavor is perfect for both family tea and a festive feast. Yes, this pie is quite high in calories—almost 300 kcal per serving. But then again, all desserts, with the exception of diet and healthy options, are about the same weight, but how often do we make them? Another advantage of homemade baked goods, and this pie in particular, is that it fills the house with an incredible aroma. How cozy it will be!
These light-as-can-be cupcakes aren't an immortal invention of the Italian mafia, as it might seem. In fact, they were invented in 11th-century France—and have remained beloved throughout the world ever since.
Lemon recipes are not only interesting in themselves, but also beneficial: lemon is rich in vitamin C, which promotes metabolism and helps nourish tissues, and contains vitamins A, B1, B2, and...
