Lemon tartlets are oven-baked treats to enjoy at any time of the day. I had some organic lemons at home and decided to make this recipe. I made pastry cases using a few ingredients and without butter; then I filled them with a lemon cream (without cooking on the stove) and baked them in the oven. I then garnished the tartlets with whipped cream, strawberries, and mint. Beautiful to look at and especially delicious, these lemon tartlets will be appreciated by everyone!
For more tart recipes, check out the collection Tart – Recipe Collection
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
Ingredients
- 1 egg
- 2.1 oz powdered sugar
- 3.5 tbsp vegetable oil
- 1 cup all-purpose flour
- 1 tbsp lemon juice
- 1 egg
- 3.5 tbsp lemon juice
- 0.4 cup all-purpose flour
- 2.1 oz powdered sugar
- 3.5 tbsp milk (also lactose-free or coconut milk)
- to taste whipping cream
- 5 strawberries
- to taste 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 incorporate the flour.
Knead all the ingredients well until you get 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, beat the egg and milk with a whisk and gradually add all the other ingredients until you get a smooth mixture.
Take the pastry dough, divide it into 15 equal balls. Grease 15 molds and with your hands, 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 oven (I use a fan-assisted one) at 350°F for 15-20 minutes, until golden brown.
Once ready, place them on a rack to cool.
Garnish each tartlet with dollops of whipped cream, strawberry slices, and mint leaves. Enjoy!
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