Description
Delicious mini pastries featuring a zesty lemon filling and a light meringue topping.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 2 large egg yolks
- 1 tablespoon cold unsalted butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a mini muffin pan.
- For the crust, pulse flour, cold butter, and powdered sugar in a food processor until crumbly.
- Add the egg yolk and pulse until combined.
- Add cold water, one tablespoon at a time, until the dough comes together.
- Roll the dough out to about 1/8-inch thickness on a floured surface.
- Use a cookie cutter to cut out circles and press them into the mini muffin pan cups.
- Prick the bottom of each crust with a fork and bake for 10-12 minutes, or until lightly golden. Let cool completely.
- In a saucepan, whisk together granulated sugar, cornstarch, and salt. Stir in lemon juice and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute and then remove from heat.
- Stir in butter until melted and smooth. Let filling cool slightly and spoon into cooled tartlet crusts.
Notes
Serve chilled or at room temperature with a dusting of powdered sugar or whipped cream. Store in an airtight container in the refrigerator for best quality.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon tartlets, dessert, baking, lemon, pastry