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Lemon Tartletts

These are great little desserts that are wonderful during the summer months, especially for company. I prepared these for my Sauvignon Blanc Wine & Dine event so that guests could see how well citrus flavors paired with the wine.

Lemon Tartletts

3 egg yolks
1/8 teaspoon salt
3/4 cups sugar

2 1/2 tablespoons cornstarch

3/4 cup water

1 tablespoon unsalted butter

1 1/2 teaspoons grated fresh lemon peel

lemon juice from 2 lemons
24-36 tartlett shells


In a large bowl, slightly beat egg yolks and salt together w/whisk; set aside.

In a medium saucepan, combine sugar, and cornstarch; stir in water.

Bring to a boil over medium heat, stirring occasionally.

Boil for one minute, stirring constantly.

Remove from heat - it will be very thick.

Gradually stir a small amount of the cornstarch sugar mixture into the egg yolks to temper.
Slowly add all of the cornstarch sugar mixture into the egg yolk mixture, then transfer it all back into the suacepan.
Boil for a few seconds and remove from heat.

Stir in butter until melted.

Add zest and lemon juice; stir.

Place filling into a piping bag.

Fill with tartletts.


* For the tartlett crust, I used refridgerated pie crust dough cut in 1.5" x 1.5" squares and formed little cups baked in a mini muffin pan. You can also use ready to use tartlett shells and fill with other sweet or savory fillings.

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