Lemon tartlet
Lemon Pie Tartlets are small treasures of pure brightness: one bite and you find yourself immersed in an explosion of freshness, fragrance, and creaminess. The crunchy base holds a velvety and bright lemon cream, capable of awakening the senses and transforming any moment into a special occasion.
Perfect for spectacular buffets, sweet aperitifs, or as a surprising finale to a dinner, these tartlets combine elegance and simplicity in an irresistible balance. Preparing them takes just a moment; tasting them... is truly unforgettable.
What do you need?
To finish: powdered sugar, crumbled mini meringues, or meringue cream
Let’s get cooking!
Preparation
Preparation of the Lemon Cream
- Wash the lemons, grate the zest without reaching the white pith, and squeeze the juice.
- In a heat-resistant bowl (or a thick-bottomed saucepan), mix the sugar, eggs, lemon juice and zest, and cornstarch (if using).
- Place on the heat over a low flame and stir continuously with a whisk.
- When the cream begins to thicken (after about 5–7 minutes), turn off the heat.
- Add the butter in small pieces and continue to stir until the cream is smooth and glossy.
- Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.
Assembling the tartlets
When the lemon curd is completely cold, fill the tartlets using a teaspoon or a piping bag.
Garnish
You can choose to decorate with:
- a dollop of meringue cream flamed with a kitchen torch,
- a crumbled mini meringue,
- a paper-thin slice of lemon,
- a dusting of powdered sugar.
Have you tried the other recipes?
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