Description
These Lemon Cream Tartlets feature a buttery, sweet pastry crust filled with a luscious, tangy lemon cream, topped with whipped cream and fresh berries. Perfect for spring and summer gatherings, they offer a delightful balance of sweetness and citrusy zest.
Ingredients
Units
Scale
- For the Sweet Pastry Crust
- 1 cup plus 2 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3 3/4 cups plus 2 tablespoons all-purpose flour
- For the Lemon Cream Filling
- 1/2 cup plus 2 tablespoons freshly squeezed lemon juice
- 3 large eggs
- 1 large egg yolk
- 3/4 cup plus 2 tablespoons granulated sugar
- Pinch of salt
- 1 cup unsalted butter, chilled and cut into pieces
- For the Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 teaspoons confectioners’ sugar
- Fresh berries or edible flowers for garnish (optional)
Instructions
- In a stand mixer, cream the butter, sugar, and salt until smooth.
- Add eggs one at a time, mixing well. Gradually add the flour and mix until just combined.
- Divide dough into four discs, wrap, and refrigerate for at least 2 hours.
- Preheat oven to 325°F (163°C).
- Roll out dough on a floured surface, cut circles, and press into tartlet pans.
- Prick bottoms with a fork and chill 15 minutes.
- Bake 10–12 minutes or until golden brown. Cool completely.
- For the lemon cream, whisk lemon juice, eggs, egg yolk, sugar, and salt in a heatproof bowl.
- Place over a pot of simmering water (double boiler) and stir until thickened.
- Remove from heat and whisk in cold butter pieces until smooth.
- Fill tartlet shells with lemon cream and chill for at least 1 hour.
- Whip cream and confectioners’ sugar to stiff peaks.
- Pipe or dollop on tartlets. Garnish with berries or flowers if desired.
Notes
- The pastry dough can be made ahead and frozen for up to 1 month.
- The lemon cream will set better when chilled overnight.
- Use a fine mesh strainer if you want an ultra-smooth lemon cream.
Nutrition
- Calories: 310
- Sugar: 19g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
