Description
Delicious bite-sized desserts featuring a crisp crust, tangy lemon filling, and fluffy 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. Gradually add cold water until the dough comes together.
- Roll out the dough to 1/8-inch thickness, cut out circles, and press them into the mini muffin pan cups. Prick the bottoms with a fork.
- Bake for 10-12 minutes until lightly golden and let cool.
- For the filling, whisk together granulated sugar, cornstarch, and salt in a small saucepan.
- Stir in the lemon juice and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until thickened and boiling. Boil for 1 minute, remove from heat, and stir in butter until melted.
- Let the filling cool slightly and spoon it into the cooled tartlet crusts.
- Garnish with powdered sugar or whipped cream if desired.
Notes
Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days. Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: lemon, dessert, tartlets, meringue, baking