Small Lemon Tartlets

Pluck or cut butter into small pieces. Mix the flour and baking powder and knead into a dough with the butter using the dough hook. The dough then has a somewhat crumbly consistency. Add salt, sugar and approx. 70 ml of cold water and work into a smooth dough. Wrapped in foil and put in the fridge until further use.

Grease the hollows of a muffin tin and sprinkle with breadcrumbs. Preheat the oven to 200 degrees (or convection 180 degrees).

For the filling, wash the lemons with hot water. Rub the peel finely. Squeeze out the juice and measure approx. 100 ml. Melt butter in a small saucepan over low heat. Quickly stir in sugar, 100 ml lemon juice, grated zest and eggs. Stir until you have a creamy sauce.

Divide the dough into 12 portions and roll out on a floured surface into circles that are slightly larger than the diameter of the muffin cups. Place the dough in the molds and press an approx. 2 cm high edge. Prick each time with a fork.

Spread the lemon sauce on the molds and bake in the preheated oven on the middle rack for about 25 - 30 minutes until golden brown. Let cool and dust with powdered sugar if you like. Store in a cool place.