Lemon Tartlet (Tartelette Au Citron)
Got a sweet tooth? Well, not exactly. I could happily live without desserts, but every now and then, I find myself longing for something sweet after a meal. Enter the lemon tartlet—a classic dessert that always satisfies my sweet cravings!
Lemon tartlets boast a delightful harmony between the sweet, buttery crust and the zingy lemon curd (or crème au citron) that transports me to a moment of calm and comfort. There’s just something magical about citrus fruits for me. I adore the bright acidity of lemons, limes, oranges, and grapefruits—they have this remarkable ability to elevate any dish to new heights.
Now, making lemon tartlets is a breeze! As someone who isn't exactly a pâtissier, I was pleasantly surprised that my first attempt turned out rather well. This success has sparked a newfound confidence in my baking skills, and I now have a few pâtisserie books eagerly waiting for me to flip through and try out their enticing recipes!
That said, achieving the perfect balance of sweetness and acidity can be a bit tricky. Too much lemon juice can lead to a 'failed' lemon tartlet, and nobody wants that! I stumbled upon a fantastic recipe that has become my go-to.
So, why not give this lemon tartlet recipe a whirl? I’m certain you’ll fall in love with it just as I have!
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.
