Lemon Tartlets
These mini lemon tartlets feature a buttery, crisp pastry shell filled with a bright, tangy lemon curd and finished with a dusting of powdered sugar and a hint of vanilla.
- Total time
- 45 min
- Servings
- 6
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup unsalted butter
- ½ cup powdered sugar
- 2 large eggs
- ½ cup lemon juice
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 375°F. In a bowl, mix 1.5 cups flour, 1/4 cup powdered sugar, and 1/2 cup cold butter (cut into small pieces) until crumbly.
- 2
Press the dough evenly into 6 small tartlet pans (about 4-inch). Prick bottoms with a fork. Bake for 12-15 minutes until edges are lightly golden.
- 3
In a saucepan, whisk 2 eggs, 1/2 cup lemon juice, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract. Cook over medium heat, stirring constantly, until thickened, about 8-10 minutes.
- 4
Pour the lemon filling into the baked tartlet shells. Let cool to room temperature, then refrigerate for at least 1 hour until set.
- 5
Dust the tartlets with remaining 1/4 cup powdered sugar just before serving.
Tools you’ll need
- tartlet pans
- mixing bowl
- saucepan
- whisk
- rolling pin (optional)
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