Lemon Tartlet Recipes to Sweeten Your Day
Lemon Tartlet Recipes to Sweeten Your Day
Lemon tartlets are bite-sized delights that balance sweet and tangy flavors. Whether you’re hosting a gathering, indulging in a solo treat, or creating a simple yet elegant dessert, lemon tartlets are a perfect choice. Here, we’ll explore three unique lemon tartlet recipes: the classic lemon tartlet, a lemon curd and blueberry tartlet, and a vegan lemon coconut tartlet. Each of these recipes is designed to impress, with a variety of flavors and textures to suit different preferences.
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### **1. Classic Lemon Tartlets**
The classic lemon tartlet is a timeless favorite, combining buttery pastry with silky lemon filling.
#### **Ingredients**
**For the tart shells**:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
**For the filling**:
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice (about 3 lemons)
- Zest of 2 lemons
- ½ cup heavy cream
#### **Instructions**
1. **Prepare the tart shells**:
In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and water gradually, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. **Bake the shells**:
Roll out the dough and cut into circles to fit mini tartlet pans. Press the dough into the pans and trim the edges. Prick the base with a fork, then bake at 350°F (175°C) for 12–15 minutes or until golden brown. Allow the shells to cool.
3. **Make the filling**:
In a saucepan, whisk together sugar, eggs, lemon juice, and zest. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the heavy cream.
4. **Assemble**:
Pour the filling into the baked tart shells. Let them set in the refrigerator for at least 2 hours. Garnish with powdered sugar or lemon slices before serving.
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### **2. Lemon Curd and Blueberry Tartlets**
Adding fresh blueberries to lemon tartlets enhances their flavor with a burst of fruity sweetness.
#### **Ingredients**
**For the tart shells**:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
**For the lemon curd filling**:
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice (about 3 lemons)
- Zest of 2 lemons
- ½ cup unsalted butter (softened)
**For the topping**:
- 1 cup fresh blueberries
- 2 tablespoons apricot jam (optional)
#### **Instructions**
1. **Prepare the tart shells**:
Follow the same method as the classic recipe to make and bake the tart shells.
2. **Make the lemon curd**:
In a heatproof bowl, whisk together sugar, eggs, lemon juice, and zest. Place the bowl over a simmering pot of water (double boiler method) and whisk until the mixture thickens. Gradually add softened butter, stirring until smooth. Remove from heat and allow to cool completely.
3. **Assemble**:
Spoon the lemon curd into the tart shells. Top with fresh blueberries. For added shine, brush the blueberries with warmed apricot jam. Refrigerate for 1–2 hours before serving.
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### **3. Vegan Lemon Coconut Tartlets**
These dairy-free and egg-free tartlets are perfect for those following a plant-based diet. The coconut pairs beautifully with the lemon for a creamy, tropical twist.
#### **Ingredients**
**For the tart shells**:
- 1 ½ cups all-purpose flour (or almond flour for gluten-free)
- ½ cup coconut oil (solid)
- ¼ cup maple syrup
**For the filling**:
- ½ cup coconut cream
- ½ cup fresh lemon juice
- Zest of 1 lemon
- ½ cup sugar (or coconut sugar)
- 2 tablespoons cornstarch (or arrowroot powder)
- ¼ teaspoon turmeric (optional, for color)
**For garnish**:
- Toasted coconut flakes
#### **Instructions**
1. **Prepare the tart shells**:
In a bowl, combine the flour, coconut oil, and maple syrup. Mix until a dough forms. Press the dough into mini tart pans and bake at 350°F (175°C) for 10–12 minutes or until lightly golden. Let them cool completely.
2. **Make the filling**:
In a saucepan, whisk together coconut cream, lemon juice, zest, sugar, and cornstarch. Heat over medium-low, stirring constantly, until the mixture thickens. Add a pinch of turmeric for a sunny yellow hue. Remove from heat and let it cool slightly.
3. **Assemble**:
Fill the tart shells with the coconut lemon filling. Sprinkle toasted coconut flakes on top. Chill for at least 2 hours before serving.
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### **Tips for Perfect Lemon Tartlets**
1. **Use fresh lemons**: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice, which can taste artificial.
2. **Pre-bake the tart shells**: This ensures the shells stay crisp when filled with the lemon mixture.
3. **Chill before serving**: Allow the tartlets to set in the refrigerator for a few hours to enhance their flavor and texture.
4. **Experiment with garnishes**: Add a touch of flair with whipped cream, edible flowers, or fruit slices.
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### **Serving Suggestions**
Lemon tartlets are versatile and can be served in various settings:
- **Tea parties**: Pair tartlets with a selection of teas for an elegant treat.
- **Seasonal celebrations**: Lemon tartlets are ideal for spring and summer gatherings, thanks to their bright, zesty flavors.
- **Gift boxes**: Wrap them in decorative boxes for thoughtful homemade gifts.
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### **Conclusion**
Lemon tartlets offer endless possibilities for flavor and creativity. The classic lemon tartlet highlights the simple beauty of lemon, the lemon curd and blueberry tartlet adds a fruity twist, and the vegan lemon coconut tartlet caters to plant-based eaters. With their delightful balance of sweetness and tang, these recipes are sure to become staples in your dessert repertoire. Whichever recipe you choose, lemon tartlets are guaranteed to brighten your day!
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