Lemon Tartlets
Crisp, buttery pâte brisée cases filled with a silky citrus cream. Sharp and bright at first, then settling into something soft, mellow, and almost custardy underneath. Rich and refreshing at the same time, with the pastry adding a sandy crunch!
Ingredients
For the pâte sablée (sweet shortcrust pastry)
- 250 gr plain flour sifted
- 150 gr unsalted butter room temperature
- 80 gr icing sugar sifted
- 50 gr egg room temperature
- 1 pinch salt
For the lemon curd filling
- 3 egg
- 100 gr caster sugar
- 150 ml lemon juice
- 2 lemons for the zest
- 80 gr unsalted butter
- 20 gr corn starch
For decoration
For the egg wash seal
- 1 egg yolk
- 2 tbsp whole milk
Instructions
1. Make the pastry
- Follow the pâte sablée method: rub the cold cubed butter into the flour, icing sugar and salt until sandy, add the egg and bring together into a disc without overworking. Wrap and chill for at least 30 minutes.
2. Line and chill the tart rings
- Lightly butter the tart rings. Roll the pastry to about 3mm and cut 6 circles slightly larger than the rings. Press in carefully, trim, and prick the bases with a fork. Chill the lined tins for another 30 minutes.
3. Blind bake
- Heat the oven to 180°C fan (200°C conventional). Line each case with parchment and baking beans. Bake 15 minutes, then remove the paper and beans and bake a further 5 to 7 minutes, until dry and lightly golden. Turn the oven down to 160°C fan (180°C conventional).
4. Neaten and seal
- Once cool enough to handle, run a fine grater gently around the top rim of each case to file off any ragged bits. Whisk the egg yolk and milk, and brush the insides (base and sides) of each case. Return to the oven for 2 to 3 minutes until the wash sets glossy. Cool completely.
5. Make the filling
- Whisk the eggs, sugar, cornflour, lemon juice and zest until smooth. Whisk in the cooled melted butter until fully combined.
6. Fill and bake
- Pour the filling into the sealed cases, right to the top. Bake for 12 to 15 minutes, until just set at the edges with a slight wobble in the centre. It firms as it cools.
7. Make the lemon filling
- In a bowl, whisk together the eggs, caster sugar, cornstarch, lemon juice and lemon zest until smooth and combined. Add the cooled melted butter off the hob and whisk again until everything is well incorporated.
8. Fill and bake the tartlets
- Pour or pipe the filling into the sealed cases, fill them right to the top. Slide them carefully into the oven and bake for 12–15 minutes. The filling should be just set at the edges with a slight wobble still in the centre when you gently move the tray. It will firm up as it cools.
7. Cool and dust
- Cool completely in the tins before unmoulding. Once cold, dust lightly with icing sugar just before serving.
Notes
- The egg-wash seal is worth it. It keeps the base crisp even a day after filling.
- Your fine grater doubles as an edge-filer for the baked pastry rims. The fine side gives control without taking off too much.
- Keep the pastry cold at every stage. Warm butter means tough, greasy pastry.
- Don't skip the second chill after lining. It really does prevent shrinkage.
- Roll the lemons firmly before juicing for more juice.
- Keeps 2 days in the fridge. Dust with icing sugar just before serving, not before.