Best Lemon Tartlets Recipes

LEMON CURD TARTLETS

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

LEMON BERRY TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

DARK CHOCOLATE AND LEMON GANACHE TARTLETS

Steps:

• FOR PASTRY:
• Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
• Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
• Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
• FOR FILLING:
• Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.

EASY LEMON BERRY TARTLETS

Steps:

• In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

LEMON SOUFFLé TARTLETS

Steps:

• For crust:
• Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
• For filling:
• Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
• Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
• Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.

LEMON MERINGUE TARTLETS

Steps:

• Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Lightly butter four 4-inch tart pans with removable bottoms. Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan. Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry.
• Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet.
• Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and 1/4 cup water in a medium saucepan until smooth. Whisk in the whole egg and egg yolks. Cook over medium heat, whisking, until the mixture simmers, about 5 minutes. Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes. Spoon the curd into the prepared crusts.
• Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes. Gradually beat in the sugar and beat until stiff shiny peaks form, 4 to 5 more minutes. Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts. Bake at 375 degrees F until the meringue is set and golden, about 15 minutes. Let cool completely before unmolding.

LEMON COCONUT TARTLETS

Steps:

• In bowl, combine sugar & flour.
• Beat in eggs, lemon peel & juice by hand.
• Divide the coconut among the tart shells (approximately 1 teaspoons each).
• Pour lemon mixture over top of coconut.
• Bake in 375 degree oven for 20-25 minutes or until filling is set.
• Cool before serving.

LEMON BLUEBERRY TARTLETS

Steps:

• Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
• Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
• Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.

LEMON BERRY TARTLETS (WITH PUFF PASTRY)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour.
• Allow to thaw for 2 to 3 minutes.
• Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
• Place pastry rounds on the prepared baking sheet.
• Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
• Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down.
• Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
• Dust with confectioners' sugar.

LEMON MACAROON TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
• In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
• Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
• Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.

LEMON BERRY TARTLETS

Steps:

• 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
• 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.

LEMON BURST TARTLETS

Steps:

• In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers.

LEMON-MERINGUE TARTLETS

Steps:

• Preheat oven to 350 degrees. Place six 3 1/4-inch tart rings on a parchment paper-lined baking sheet and set aside.
• On a lightly floured work surface, roll out pate sucree into a 10-by-15-inch rectangle, about 1/8 inch thick. Carefully transfer dough to a baking sheet; chill until firm.
• Using a 4 1/2-inch round biscuit cutter, cut out six circles from dough and fit each circle into prepared tart rings, pressing crust into bottom and against sides; chill until firm. Trim edges to make even. Line chilled tart shells with parchment paper and fill with pie weights or dried beans. Bake until bottom of crust is lightly browned, 15 to 20 minutes.
• Remove pie weights and parchment paper; pierce bottom of dough with tines of a fork. Reduce temperature to 325 and continue baking until crust is golden brown, 10 to 12 minutes more. Carefully remove tart rings and transfer tart shells to a wire rack to cool.
• Fill cooled tart shells with lemon curd. Pipe about 1/4 cup meringue onto the surface of each tartlet in a decorative pattern. Transfer tartlets to freezer until chilled.
• Using a kitchen torch, toast meringue, moving flame back and forth until evenly browned, or place tartlets under a preheated broiler for 1 to 2 minutes to brown.

LEMON CURD TARTLETS

Steps:

• In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
• Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
• Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
• Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.

BLUEBERRY STRAWBERRY COMPOTE OVER LEMON TARTLETS

Steps:

• For the compote: Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.
• For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts.
• Using an electric mixer beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set.
• Serve warm compote over chilled tartlets.

RED CURRANT AND LEMON TARTLETS

Steps:

• On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 10 rounds with a 4-inch cutter. Fit into 3 1/2-inch round tart pans. Using scissors or a sharp paring knife, trim pastry even with edge of tart pans. Transfer to refrigerator to chill for 30 minutes.
• Preheat oven to 375 degrees. Prick pastry all over with the tines of a fork. Line pastry with parchment rounds; fill with pie weights or dried beans. Bake until pastry begins to color around the edges 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns golden, 10 to 20 minutes more. Cool completely on a wire rack before filling.
• Fill half of each tart shell with lemon curd, and the other side with currant curd. Smooth the top flush with edge of tart shell.
• Pipe meringue onto tarts using a 3/8-inch star tip to completely cover. Preheat broiler. Place tarts under broiler and broil until golden brown, alternatively, you can use a hand-held propane torch.
• Place each tart on a serving plate. Serve with raspberry sauce, and garnish with a few pomegranate seeds.

STRAWBERRY-LEMON TARTLETS

Steps:

• Preheat oven to 375°F. Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick). Cut out 3-inch rounds. Gather and re-roll dough scraps. Cut out enough rounds to make 16 total. Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds. Freeze crusts 15 minutes.
• Arrange tartlet pans on large baking sheets. Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes. Cool crusts completely. Turn crusts out of pans; arrange on platter.
• For filling:
• Whisk lemon curd and lemon peel in medium bowl until smooth. Whip cream in another medium bowl until soft peaks form. Fold cream into lemon curd in 2 additions. Divide filling among crusts. Cut each strawberry as desired and place 1 atop each tartlet.
• For glaze:
• Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil. Strain into small bowl. Brush each berry with glaze. Garnish tartlets with lemon peel, if desired. (Can be prepared 6 hours ahead. Cover loosely and refrigerate.)

LEMON TARTLETS WITH MERINGUE CAPS

Steps:

• Preheat oven to 325 degrees. Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.
• Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.
• Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.
• Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).
• To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.

LEMON AND POPPY SEED TARTLETS

Steps:

• Make tart shells:
• Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor. Add butter and pulse until mixture resembles coarse meal. Whisk together yolk, water, and lemon juice in a bowl, then add to processor and pulse until pea-size lumps form and dough holds together when squeezed. (Dough will appear slightly crumbly.)
• Press 1/4 cup dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork. Chill until firm, about 20 minutes.
• Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
• Fill tart shells and make topping:
• Fill each shell with 3 tablespoons lemon curd.
• Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).

FRUIT TARTLETS WITH LEMON CURD

Steps:

• Tart shells:.
• Combine like a pie crust, either by hand or processor.
• If using processor, place flour, sugar, butter, and pulse until butter is in small pieces like peas.
• Whisk egg and almond extract together and pour into feed tube.
• Process until dough comes together in a ball.
• Wrap in plastic and store in refrigerator until ready to use.
• When ready to bake, form dough( I use my small cookie scoop to form dough) into tiny balls and press into lightly greased mini tart pans (I use about 2 inch pans in assorted shapes).
• Bake at 350 degrees for 12-15 minutes or till light brown.
• Lemon filling:.
• Melt butter in top of double boiler pan.
• Add sugar, lemon juice, and eggs and yolks.
• Cook on low until thick, stirring constantly.
• Filling should be like thick pudding.
• To assemble tarts with filling:.
• Put lemon filling into the cooled tart shells and garnish with whipped cream (if desired).