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Close-up photo of lemon tartlets with a golden drizzle and lemon zest

Lemon Tartlets

Sweet and tangy lemon tartlets made with a shortcrust pastry and a lemon curd filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12 servings
Calories: 200
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter chilled and cut into small pieces
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup grated lemon zest
  • 1/2 cup heavy cream

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Make pastry dough by combining flour, confectioners' sugar, and unsalted butter, then chill for 30 minutes.
  3. Roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm).
  4. Cut out small squares of pastry, about 3 inches (7.5 cm) per side.
  5. Spoon a small amount of lemon curd onto one half of each square, leaving a 1/2 inch (1 cm) border around the edges.
  6. Fold the other half of the pastry square over the filling to form a triangle or square shape, pressing the edges to seal.
  7. Brush the tops of the tartlets with a little bit of egg wash and sprinkle with granulated sugar.
  8. Bake for 20-25 minutes, or until golden brown.
  9. Allow the tartlets to cool on a wire rack for 10-15 minutes before serving.
  10. Serve warm, garnished with a sprinkle of powdered sugar if desired.