Description

These elegant Lemon Tartlets feature a buttery, tender crust filled with rich and tangy lemon cream and topped with lightly sweetened whipped cream. Perfect for spring and summer gatherings, they offer a bright, fresh flavor with a refined presentation. Serve with edible flowers or fruit for a beautiful finish.

Ingredients

Scale

For the Crust:

1 cup + 2 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/4 teaspoon salt
2 eggs, at room temperature
3 3/4 cups + 2 tablespoons all-purpose flour
Optional egg wash: 1 egg, beaten (for brushing before baking)

For the Lemon Cream Filling:

1/2 cup + 2 tablespoons freshly squeezed lemon juice
3 eggs
1 egg yolk
3/4 cup + 2 tablespoons granulated sugar
A pinch of salt
1 cup unsalted butter, chilled and cut into cubes

For the Topping:

1 cup cold heavy whipping cream
2 teaspoons confectioners’ sugar (or to taste)
Edible flowers or garnish of choice (optional)

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Instructions

Make the Crust:

In a large bowl, cream together butter, sugar, and salt until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Gradually mix in the flour until the dough just comes together. Do not overmix.
Divide the dough into portions and press evenly into tartlet pans. Chill for 30 minutes.
Preheat oven to 350°F (175°C). If using egg wash, brush the crust lightly before baking.
Bake for 15–18 minutes or until lightly golden. Let cool completely.

Make the Lemon Cream:

In a heatproof bowl, whisk together lemon juice, eggs, egg yolk, sugar, and salt.
Place the bowl over a saucepan of simmering water (double boiler method).
Stir constantly until thickened and reaches 170°F (about 8–10 minutes).
Remove from heat and gradually whisk in cold butter until smooth.
Cool to room temperature, then refrigerate until chilled.

Assemble the Tartlets:

Fill each cooled tartlet shell with chilled lemon cream.
Whip the heavy cream with confectioners’ sugar until soft peaks form.
Pipe or spoon whipped cream over each tartlet.
Garnish with edible flowers or a garnish of your choice.

Notes

Dough can be made ahead and refrigerated for up to 2 days.
Lemon cream can be stored in the fridge for up to 5 days.
Tartlets are best assembled the day of serving for peak texture.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French