These Meyer Lemon Tartlets are a delightful combination of sweet and tangy flavors, encased in a buttery, flaky crust. Perfect for any occasion, these miniature treats are sure to impress!
Ingredients: 1 cup all-purpose flour. 1/4 cup powdered sugar. 1/2 cup unsalted butter, chilled and diced. 2 tablespoons ice water. 3 large eggs. 3/4 cup granulated sugar. 1/2 cup fresh Meyer lemon juice. 2 tablespoons Meyer lemon zest. 1/4 cup heavy cream. Powdered sugar, for dusting.
Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, powdered sugar, and butter until mixture resembles coarse crumbs. Add ice water and pulse until dough comes together. Press dough into bottom and up sides of greased tartlet pans. Prick bottoms with a fork, then chill in the refrigerator for 15 minutes. Bake tartlet shells for 12-15 minutes or until lightly golden brown. Remove from oven and let cool. In a mixing bowl, whisk together eggs, granulated sugar, Meyer lemon juice, and zest until well combined. Stir in heavy cream until smooth. Pour lemon filling into cooled tartlet shells. Bake for 15-18 minutes or until filling is set. Remove from oven and let cool completely. Dust with powdered sugar before serving.
Prep Time: 30 minutes
Cook Time: 30 minutes
vicky ford
