John Myers
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Small Lemon Tartlets
The perfect small lemon tartlets recipe with a picture and simple step-by-step instructions.
for the dough:
- 75 g Cold butter
- 200 g Spelled flour
- 1 Msp Baking powder
- 1 pinch Salt
- 40 g Sugar
for the lemon filling:
- 2 Pc. Organic lemons
- 45 g Butter
- 80 g Sugar
- 2 Pc. Eggs
Additionally:
- Fat and breadcrumbs for the mold
- 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.
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