Ingredients
- All-purpose flour: 1 ¼ cups
- Cold unsalted butter: ½ cup (1 stick), cubed
- Granulated sugar: ¼ cup (for crust)
- Large eggs: 3 whole eggs + 1 egg yolk
- Fresh lemon juice: ½ cup
- Lemon zest: 1 tablespoon
- Granulated sugar: ¾ cup (for filling)
Instructions
- Step 1: In a large bowl, whisk together the all-purpose flour and ¼ cup of granulated sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 1-2 tablespoons of ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Step 2: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a cookie cutter slightly larger than your tartlet molds. Gently press the dough circles into the greased tartlet molds, prick the bottoms with a fork, line with parchment paper or foil, and fill with pie weights or dried beans. Blind bake for 10-12 minutes, then remove weights and paper, and bake for another 5-7 minutes until lightly golden. Let cool.
- Step 3: While the crusts cool, prepare the lemon filling. In a heatproof bowl, whisk together the 3 whole eggs, ¾ cup granulated sugar, fresh lemon juice, and lemon zest until well combined.
- Step 4: Set the bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture for 8-12 minutes, or until the filling thickens enough to coat the back of a spoon. Remove from heat and stir in 2 tablespoons of unsalted butter until melted and smooth. For an extra smooth filling, pass it through a fine-mesh sieve.
- Step 5: Reduce oven temperature to 325°F (160°C). Pour the warm lemon filling into the cooled, pre-baked tartlet shells. Bake for an additional 8-12 minutes, or until the filling is just set and no longer jiggly in the center. Let cool completely on a wire rack, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Keep any leftover tartlets covered in the refrigerator for up to 3-4 days to maintain their vibrant flavor and delicate texture.
- These lemon tartlets are truly at their best when served chilled or at cool room temperature; reheating is generally not recommended as it can affect the filling's set.
- For a delightful presentation and refreshing bite, serve these tartlets straight from the fridge, perhaps with a whisper of powdered sugar or a few fresh berries on top.
- To achieve an exceptionally silky-smooth lemon filling, take the extra step to pass it through a fine-mesh sieve after cooking, removing any small bits of zest or egg.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet (approx. 7cm diameter)
- Calories: 310
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0.2g
- Protein: 27g