🍋 Tartelette au Citron — French Lemon Tartlets
Delicate tart shells filled with a silky, tangy lemon cream and finished with a touch of candied zest. A simple and elegant French classic that’s always in season.Whether you’re baking to take a break from work or seeking that citrusy spark on a winter day, these lemon tartlets are a bright and satisfying treat. Quick to prepare and impossible to resist.
Ingredients
🍋 Lemon Cream
- 100 g lemon juice
- 90 g sugar
- Zest of 1 lemon
- 2 eggs
- 200 g unsalted butter cubed
🥧 Sweet Shortcrust Pastry
- 90 g powdered sugar
- Pinch of salt
- 0.5 tsp vanilla paste
- 120 g unsalted butter
- 1 egg M
- 280 g all-purpose flour type 405
🍫 Coating & Decoration
- 30 g white chocolate
- Candied lemon peel for garnish
Instructions
Lemon Cream (Make Ahead)
- In a saucepan, bring lemon juice, sugar, and lemon zest to a boil.
- In a separate bowl, whisk the eggs. Gradually temper them with the hot lemon mixture.
- Return to the saucepan and cook while stirring until slightly thickened.
- Remove from heat and let cool for 10 minutes.
- Add cubed butter and blend with an immersion blender until smooth.
- Pour into a bowl and chill overnight.
Sweet Shortcrust Pastry
- Cream together butter, powdered sugar, salt, and vanilla paste.
- Mix in the egg.
- Add flour and knead until fully combined.
- Roll between two sheets of parchment and chill for 30 minutes.
- Cut 6 long strips for tartlet edges and 6 circles for the base.
- Line tart rings (8 cm) with dough, pressing gently to connect edges and base. Trim excess.
- Chill again for 30 minutes.
- Tip: No need for pie weights — the chilled dough holds shape during baking.
Baking the Tartlets
- Preheat oven to 160°C (fan).
- Prick tartlet bases with a fork.
- Bake for 15–20 minutes until golden brown. Cool completely.
Coating
- Melt white chocolate (microwave or double boiler).
- Brush a thin layer inside each tartlet shell to seal and prevent sogginess.
Filling & Decoration
- Spoon chilled lemon cream into tart shells and smooth the surface.
- Cut small discs or shapes from candied lemon peel and place them on top for garnish.
🕰 Serving & Storage:
- Store in the fridge and enjoy within 2–3 days. Best served chilled or at room temperature.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.