Lemon Cream Tartlets with Buttery Crust
If you enjoy desserts that strike a balance between sweetness and citrus freshness, these lemon cream tartlets with a buttery crust are a perfect choice. The delicate pastry shell crumbles gently with each bite, revealing a smooth lemon custard that is rich yet refreshing.
They feel refined enough for entertaining, yet they are simple enough to prepare in your own kitchen. Whether served at afternoon tea, a dinner gathering, or as a weekend treat, these tartlets bring brightness and elegance to the table.
Ingredients
For the Lemon Cream
- 300 ml milk
- Zest of 1 to 2 lemons
- 2 eggs
- 60 g sugar
- 30 g cornstarch
- Juice of 1 lemon, about 40 ml
- 20 g butter
- Yellow food coloring, optional
For the Dough
- 240 g flour
- 60 g sugar
- 4 g baking powder
- Lemon zest, optional
- 100 g butter
- 1 egg
For Finishing
- Flaked almonds, optional
- Icing sugar for dusting
Step-by-Step Instructions
1. Infuse the Milk
Pour the milk into a saucepan and add the lemon zest. Heat gently until it just begins to simmer. Remove from heat and let it sit for a few minutes so the citrus oils can flavor the milk.
2. Prepare the Custard Mixture
In a separate bowl, whisk together eggs, sugar, cornstarch, and lemon juice until smooth. Gradually add the warm milk while whisking continuously to prevent the eggs from scrambling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly. As it thickens, it will turn into a silky cream. Once ready, remove from heat and stir in the butter until glossy. Add a drop of yellow coloring if desired.
Cover the surface directly with plastic wrap to avoid a skin forming and allow it to cool completely.
3. Make the Dough
In a bowl, mix flour, sugar, baking powder, and lemon zest if using. Add cold butter cut into small cubes and rub it into the dry ingredients until the mixture resembles fine crumbs.
Add the egg and gently knead just until the dough forms. Wrap and refrigerate for 30 minutes to firm up.
4. Shape the Tartlets
Lightly grease your tartlet molds. Press small portions of chilled dough evenly into each mold, forming a thin crust. Reserve a small amount of dough for optional decorative topping.
Place the prepared molds in the refrigerator for another 30 minutes or in the freezer for about 15 minutes to help them keep their shape.
5. Assemble and Bake
Whisk the cooled lemon cream to loosen it slightly. Spoon it into each tart shell and smooth the tops. Add flaked almonds or small bits of reserved dough for extra texture.
Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes, or until the edges are lightly golden and the filling is set.
Allow the tartlets to cool completely before removing them from the molds. Finish with a light dusting of icing sugar before serving.
Nutritional Information (Per Tartlet)
- Calories: approximately 290 kcal
- Protein: 5 g
- Carbohydrates: 32 g
- Fat: 15 g
- Calcium: 60 mg
- Vitamin C: 8 mg
Why This Dessert Stands Out
These tartlets offer contrast in both flavor and texture. The crust is tender and buttery, while the lemon filling is smooth and lively. The citrus sharpness is softened by the sweetness of the cream, creating a dessert that feels indulgent without being heavy.
The aroma of lemon zest while baking adds an extra layer of appeal that makes the entire kitchen feel inviting.
Inspiration Behind the Recipe
Lemon tarts have long been part of classic European pastry traditions, especially in French baking. The famous tarte au citron is known for its balance of rich butter pastry and bright citrus filling.
This version keeps that refined flavor profile while adapting it into smaller, individual tartlets that are easier to serve and enjoy.
Ingredient Highlights
Lemon: Provides freshness and natural acidity. Both zest and juice are essential for depth of flavor.
Butter: Creates a tender crust and smooth custard texture.
Eggs: Help thicken the filling and add richness.
Cornstarch: Ensures the custard sets properly while staying silky.
Milk: Softens the intensity of the lemon and contributes to the creamy consistency.
Storage Tips
Store the tartlets in an airtight container in the refrigerator for up to three days. For the best texture, allow them to sit at room temperature for 10 to 15 minutes before serving.
You can prepare the dough and cream a day in advance and assemble just before baking. Avoid microwaving, as this may soften the crust. If slight warming is needed, use a low oven for a short time.
Variations to Try
- Add fresh raspberries on top for color and natural sweetness.
- Substitute lemon with lime or orange for a citrus variation.
- Sprinkle shredded coconut into the dough for a tropical touch.
- Add a layer of toasted meringue for a lemon meringue version.
- Use crushed pistachios or hazelnuts instead of almonds for a different crunch.
Serving Suggestions
Pair these tartlets with Earl Grey tea, chamomile, or espresso. For special occasions, serve with sparkling wine or lemonade. They also pair well with whipped cream or a small scoop of vanilla ice cream.
Final Thoughts
Lemon cream tartlets with buttery crust combine brightness and richness in a single elegant dessert. The crisp pastry and smooth citrus filling create a timeless flavor combination that never feels heavy.
Whether you are baking for guests or simply treating yourself, these tartlets bring a refreshing and refined finish to any meal.
