The lemon tartlets are baked treats to be enjoyed at any time of the day. I had some organic lemons at home, so I decided to make this recipe. I made pastry shells using a few ingredients and without using butter; then I filled them with lemon cream (no stovetop cooking) and baked them in the oven. I garnished the tartlets with whipped cream, strawberries, and mint. Beautiful to look at and especially exquisite, these lemon tartlets will be appreciated by everyone!
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Tart – Recipe Collection
Lemon Recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
Ingredients
- 1 egg
- 2 tbsps powdered sugar
- 3.5 tbsps vegetable oil
- 1 cup all-purpose flour
- 1 tbsp lemon juice
- 1 egg
- 3.5 tbsps lemon juice
- 1/3 cup all-purpose flour
- 2 tbsps powdered sugar
- 1/4 cup milk (also lactose-free or coconut milk)
- as needed whipping cream
- 5 strawberries
- as needed mint leaves
Tools
- Molds
Steps
To make the lemon tartlets, in a bowl, beat the powdered sugar with the vegetable oil and lemon juice. Add the egg, continuing to mix, and gradually add the flour.
Knead all the ingredients well until you obtain a soft and homogeneous dough. Shape into a ball, cover with plastic wrap, and let rest for 30 minutes.
Meanwhile, prepare the cream. In a bowl, mix the egg and milk with a whisk and gradually add all the other ingredients until you get a homogeneous mixture.
Take the pastry dough, divide it into 15 equal balls. Grease 15 molds and use your hands to evenly spread each ball inside each mold.
Prick the base with the tines of a fork and fill each tartlet with the cream.
Bake the tartlets in a preheated convection oven at 350°F for 15/20 minutes until golden brown.
Once ready, place them on a wire rack to cool.
Garnish each tartlet with dollops of whipped cream, strawberry slices, and mint leaves. Enjoy!
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