Lemon Tartelettes

For the lemon tartelettes, first prepare the dough. Knead flour, butter, sugar and egg to a smooth dough – wrap in foil and let rest in the refrigerator for about 30 minutes.

Then roll out the dough between e.g. a garbage bag (new!) or between baking paper 3 mm thin, and cut out with the tartelettes molds.

Butter the tartlet tins and spread the dough evenly in them. If you don’t have enough cups, you can also use a muffin tray! This amount is enough for about 8 – 12 ramekins (depending on the size).

Cut out circles of baking paper corresponding to the ramekins, place them on the dough and weigh them down with pulses (e.g. dried peas, quail beans, …) = blind baking.

Preheat the oven to 200 °C (top/bottom heat) and bake for about 15 minutes – remove, remove baking paper with legumes and let cool.

For the filling, place the eggs in a bowl and whisk. Grate the zest from one organic lemon and then squeeze all the lemons. Combine lemon juice with the grated zest, sugar and starch in a saucepan and heat slowly, stirring constantly.

Gradually add butter and the beaten eggs. Allow everything to become thick and creamy while stirring over low heat – CAUTION! DO NOT bring to the boil – otherwise the cream will flocculate!

Allow the cream to cool, stirring occasionally. Pour into the cooled lemon tartelettes, sprinkle with powdered sugar if desired.

Preparation Tip:

Sprinkle the lemon tartelettes with chopped pistachios or coconut flakes instead of sugar.

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