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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 4
Pour the lemon filling into the baked tartlet shells. Let cool to room temperature, then refrigerate for at least 1 hour until set.
Step 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)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
