lemon tartlets

Lemon tartlets: Zesty bites. Image: Msi Muzi Mathebula.

Lemon tartlets – Zesty sweet treat to tantalise your taste buds

Fall in love with this zesty dessert.

lemon tartlets

Lemon tartlets: Zesty bites. Image: Msi Muzi Mathebula.

There is something so appetising about a zesty sweet treat. These lemon tartlets are exactly that and pure enjoyment with each bite.

Basically, you start off with preparing a sweet pastry and blind baking it. While the pastry is blind baking in the oven, you start with the lemony filling. When the lemon curd is ready, pour it into a heatproof bowl, cover with cling wrap and refrigerate until it is cool. Pour the lemon curd into the sweet pastry shells.

You can then decorate the lemon tartlets further by adding some whisked egg white to create a meringue-like effect on top of these delightful dessert bites.

These lemon tartlets may seem like quite a process to prepare but one taste and you will know it was worth every second. This labour of love will give you ten delicious zesty tartlets.

Next time you are looking for a beautiful dessert to prepare for a family gathering, look no further than this lemony dessert.

Lemon tartlets recipe

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Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Moderate


Prep time


Cooking time


Total time




  • Sweet pastry
  • 250 g cake flour

  • 200 g butter

  • 100 g icing sugar

  • 2 egg yolks

  • 1 pinch of salt

  • Filling
  • 8 egg yolks

  • 250 g sugar

  • 100 ml lemon juice

  • zest of 1 lemon

  • Meringue topping
  • 8 egg whites

  • 50 g icing sugar

  • 1 teaspoon cream of tartar


  • Sweet pastry
  • Sift the flour with a pinch of salt in a mixing bowl.
  • Place the butter in an electric bowl mixer with dough hook beat until softened.
  • Add the icing sugar until light and fluffy, then add the flour mixture all at once.
  • Gradually add one egg yolk and mix until it forms a dough ball.
  • Cover the dough with plastic wrap and refrigerate for 15 – 30 minutes.
  • Brush a 20 – 23 cm baking tray with melted butter, roll out the pastry enough to cover the sides of the baking tray.
  • Preheat the oven to 200℃.
  • Cut a sheet of greaseproof paper large enough to cover the pastry-lined tin. Line the tin with paper and spread a layer of dried beans or rice evenly over the paper.
  • Bake for 10 minutes; remove from the oven and remove the paper and beans.
  • Return to the oven for 15 minutes or until the pastry is lightly golden. Leave to cool.
  • Filling
  • In a large bowl mix the egg yolks, sugar and lemon juice.
  • Cook over medium heat until thick enough to hold marks from the whisk and the first bubble appears on the surface. This is after about 6 minutes.
  • Pour the lemon curd into a heatproof bowl and cover with cling wrap pressed on top of the curd to avoid a film developing. Refrigerate until cold.
  • Pour into the tart shells.
  • Meringue topping
  • Whisk the egg white until it is foamy.
  • Add icing sugar and cream of tartar. Keep whisking until it is glossy and shiny.
  • Put the mixture into a piping bag. Pipe with a star nozzle on top of the tartlets.
  • Burn the meringue with a pastry touch until golden.


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