Lemon Tartlet (Tartelette Au Citron)
Got a sweet tooth? Well, not exactly. I can quite happily go without dessert, but every so often, I find myself craving something sweet to wrap up a meal. And when that happens, the lemon tartlet always comes to the rescue—classic, simple, and utterly satisfying!
There’s just something magical about the combination of a sweet, buttery crust and the zingy lemon curd (or crème au citron if you’re feeling fancy). It’s like a little moment of calm and comfort in each bite. I’ve always had a soft spot for citrus fruits—lemons, limes, oranges, grapefruits... they’ve got this bright acidity that can instantly elevate any dish to new heights.
Now, making lemon tartlets is much easier than you might think! I’m no pâtissier by any stretch, so I was pleasantly surprised when my first attempt turned out beautifully. This little victory has given me the confidence to dive deeper into the world of baking—I've even started collecting pâtisserie books that are just begging to be explored!
But here’s the trick: getting the right balance between sweetness and acidity can be a bit of a tightrope walk. Too much lemon juice, and your tartlet might end up a bit too sharp—no one wants a sour face at dessert! After some trial and error, I found a recipe that strikes just the right balance and has become my trusty go-to.
So, why not give this lemon tartlet recipe a go? I’m sure you’ll love it as much as I do!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 8 persons
Ingredients:
1 ready made sweet pastry (pâte sucrée)
4 eggs
2 egg yolks
250g caster sugar
185ml double cream
250ml lemon juice
zest of 3 lemons, finely grated
Method:
1. Preheat the oven to 190 °C. Roll out the pastry and line in individual round loose-based fluted tartlet tin. Chill in the fridge for 20 minutes.
2. To make the filling, whisk together the eggs, egg yolks and sugar. Add the cream, whisking all the time, then the lemon juice and zest.
3. Line the pastry shell with a crumpled piece of greaseproof paper and baking beads. Blind bake the pastry for 10 minutes, remove the paper and beads and bake for another 3-5 minutes, or until the pastry is just cooked but still very pale. Remove from the oven and reduce the temperature to 150 °C.
4. Put the tin on a baking tray and carefully pour the filling into the pastry case. Return to the oven for 35-40 minutes, or until the filling has set. Leave to cool completely before serving.
