Lemon Tartlets

Citrus fruits such as lemons and limes often remind me of the warm, lazy days of summer, days which are often spent lounging at the beach.  Recently, when a few hot and humid days appeared amongst the cloudy, rainy days that are so common at this time of the year, I decided to make some of these wonderfully refreshing lemon tartlets.

This recipe uses a mini muffin pan to create these bite-sized treats.

Lemon Tartlets  (makes 24)

Curd

1/2 cup fresh squeezed lemon juice
2 teaspoons lemon oil*
2 large eggs plus 2 yolks
1 cup superfine sugar
3/4 stick unsalted butter (6 tablespoons)

**NOTE**

• If lemon oil is not available, substitute with 3 teaspoons lemon zest.
• Any type of citrus juice can be used (I like to use pomelo or blood oranges as well).
• Adjust the quantity of sugar depending on the level of tartness you are trying to achieve.

Combine eggs, yolks and sugar in a non-reactive bowl and whisk until well blended.  Add in lemon juice and lemon oil and continue whisking until sugar has dissolved.  Transfer mixture to a heavy bottomed sauce pan, add in butter and cook on medium heat until thickened (about 10 - 12 minutes).  DO NOT ALLOW MIXTURE TO BOIL.  Remove from heat and force through a sieve into a bowl with an airtight lid.  Allow to cool completely before covering the bowl and placing it in the refrigerator. 

Curd may be refrigerated for up to 10 days.

Crust

1 1/4 cups all purpose flour
1/3 cup confectioners' sugar
1/2 teaspoon baking powder
1 stick unsalted butter (1/2 cup)
1 3-ounce package cream cheese
1 egg yolk
1 teaspoon vanilla

Combine flour, confectioners' sugar and baking powder in a bowl and whisk to combine.  Cut butter and cream cheese into pieces then sprinkle over flour mixture.  Cut butter and cream cheese into flour mixture until it resembles coarse "sand".  Set aside.  In another bowl, whisk egg yolk and vanilla until well blended.  Add to flour mixture, and mix until dough just starts to come together.  Roll dough into a ball, flatten slightly, then wrap with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375º F.

Divide dough into 24 equal pieces and roll into balls.  Place each ball of dough into a muffin cup and press down in the center to form a cup.  Press dough all the way up the sides of the muffin cup until the dough extends to the rim.  Prick the bottom of the dough with the tines of a fork, line with aluminum foil, and top with pie weights (rice or dry beans may also be used).  Place the muffin pans on the center rack of an oven and bake for 10 minutes.

Remove muffin pans from the oven and lower the temperature to 325º F.  Remove aluminum foil and pie weights, and return the muffin pans to the oven.  Allow the crusts to bake until the edges start to turn a golden brown (about 10 minutes).  Transfer muffin pans to a wire rack allowing the crusts to cool completely in the pans.

To assemble the tarlets, use a pastry bag and a tip of your choice (I used a star tip) to pipe the desired amount of curd into each crust.  Serve immediately.

Tartlets maybe kept refrigerated in an airtight container for up to two days.

Enjoy!

Comments

[Veruca Salt]

Yum! They look so wickedly naughty.

The pastry looks very buttery and rich.

[Nic]

Beautifl tartlets, Reid. I think that using a star tip on your piping bag really created a beautiful look!

[Melissa]

These look so good! Thanks for the recipe - I'll have to try making them. How do you think lime would work?

[Michi]

Wow~~ those look so good. I love that crust recipe! I'll have to try it sometime ;)

[Reid]

Hi Veruca Salt,

They are not that naughty, but the pastry is a bit rich. It goes very nicely with the tart lemon curd.

Hi Nic,

Thank you for the compliment. I actually wanted to put more curd in the tartlets, but thought that the tart taste might overwhelm the slightly sweet pastry.

Hi Melissa,

Thank you and you're welcome.

I have actually made these with lime before and they were quite good. If you don't have time to make curd yourself, you can always buy some and just make the pastry. Halving the recipe is no problem.

Hi Michi,

Welcome to my blog!

The crust recipe is very nice although not too flaky. It's a bit sweet and compliments the tart curd quite well.

[Donna]

Reid,
You're tarts are luscious looking. So perfect. I can't believe you form your crust with your fingers! I use the wooden squisher from Pampered Chef. Life-saver for me during the holidays.

[Cathy]

Oh Reid, those look so good! I'm missing lazy summer days already, maybe these would help!

[AugustusGloop]

I'll have two please =)

Looks dee-lish. Such a strong yellow colour!

[Reid]

Hi Donna,

Welcome and thanks for the compliment!

I don't know if you mean that in a good way or a bad way, but I'll tell you a secret. When I bake, I do almost everything by hand, including mixing. I think baked goods turn out better that way.

Hi Cathy,

Thank you! Even though it doesn't get too cold here, I'm missing those lazy summer days too! *sigh*

Hi AG,

I wish I could send some over to you! =) I think these were really bright yellow because of all the yolks used in this.

[clare eats]

oh I so left a comment before!

They look so sweet Reid . ymmmmmm

[Donna]

Oh Reid,
Definitely in a good way. Your skill and talent are very much appreciated and acknowledged!

[Julia]

Wow, these tarts look really gorgeous, Reid. If only I had an oven to try out your recipe!

[keiko]

Reid, these tartlets look absolutely delicious!

[babe_kl]

omigosh yr tartlets are so cheery, must be delicious as well!

[Reid]

Hi Clare,

These actually weren't sweet at all. They were actually quite tart with just a bit of sweetness from the crust.

Hi Donna,

OK. *whew* I thought you were going to scold me for using my hands! =)

Hi Julia,

Long time no hear!

Thanks for the compliment. You don't have an oven?! I wouldn't be able to survive without one!

Hi Keiko,

Thank you. =)

They were really delicious. I'd really like to try this recipe with yuzu. I hope I can find some.

Hi babe_kl,

They were actually so bright and summery, and yes, they were delicious. At least that's what everyone who had one told me! =)

[clare eats]

ahh no Reid I meant sweet as in cute! :)

Tart? That makes them sound even yummier mmmm

[Jo]

Reid, that little "squisher" tool Donna mentions is great for when you have to make tons of tartletts. I wish I had one. On the other hand (no pun intended) using one's hands imparts a quality and flavor (however slight) that can never be duplicated by mechanicals (however simple). I sure would like to taste one of your little sunshine creations!

[J]

hi reid, those look divinely scrumptious! i love how your pictures capture the voluptuous tremble of the lemon curd (i am a real lemon tart fan)...also, the cream cheese crust is a lovely lovely touch...

[Donna]

Reid,
No way! Scold someone who takes so much pride in everything they do? I admire that tremendously. I wish I had the time and the stamina to do it myself! I can be a traditionalist myself, once in a blue moon. lol

[Reid]

Hi Clare,

Got it! =) Thanks!

Hi Jo,

If they could only make it to Northern California. I'm going to try and get some yuzu so I can make this. I'm sure it would be delicious as well.

Hi J,

Thank you so much for you kind words. I love your writing! You make these tarts sound so sexy.

Thanks again!

Hi Donna,

OK..then thank you so much. I thought you were going to scold me for getting my fingers all over everything! =)

[Jo]

Yuzu?

[Reid]

Hi Jo,

Yuzu is a really tart citrus fruit that is hard to find in the US. Here's a link:

http://gourmetsleuth.com/yuzu.htm

There may be a tree here in Hawaii, I'm going to have to check it out.

[Jo]

Oh does that sound yummy! I wonder if I would be able to cultivate 1 or 2 back east? I'll have to look into that. I won't have a lot of citrus because I don't know how they would work in a forest, interesting thought though... Anyhow, I'll have a few types of citrus around the house and I want some unusual things, kumquats, pomelos, guess I'll have to had yuzu to my list.

[Reid]

Hi Jo,

Good luck with finding some! It's quite rare, but you may get some fruits from a specialty grocer and try growning it from seed.

[Tonya]

Hi there, I'd love to make these tartlets (they look delicious), could you tell me about how many lemons are in 1/2 c. of fresh squeezed juice? Thank you!