Lemon Tartlets

Lemon Tartlets

These creamy Lemon Tartlets are topped with freshly whipped cream.

Lemon Tartlets
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
  1. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  2. 1 large egg
  3. ¼ cup sugar
  4. ½ teaspoon fresh lemon zest
  5. ¼ cup fresh lemon juice
  6. ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  7. 1 tablespoon confectioners’ sugar
  8. Garnish: lemon curls
  1. Preheat oven to 350°.
  2. Unroll pie dough on a lightly floured surface. Using a 3-inch round cutter, cut 6 rounds from pie dough. Press into 6 (2½-inch) tartlet pans. Place tartlet pans on a rimmed baking sheet. Set aside.
  3. In a small bowl, combine egg, sugar, lemon zest, lemon juice, and 1 tablespoon cream, whisking to blend. Divide egg mixture evenly among prepared tartlet pans.
  4. Bake until filling is set, approximately 15 minutes. Let tartlets cool completely on a wire rack. Remove from tartlet pans. Set aside.
  5. In a small bowl, combine remaining ½ cup cream and confectioners’ sugar. Beat at high speed with an electric mixer until stiff peaks form.
  6. Transfer whipped cream to a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative swirl on top of tartlet.
  7. Garnish with a lemon curl, if desired.
  8. Serve immediately, or refrigerate for up to a day and serve cold.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, September/October 2013



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