Mini lemon tartlets Header

Mini lemon tartlets Header Image: Asande Mpila

Mini lemon tartlets: Tangy and sweet tea time pastry

As lovely to eat as they are to look at, these mini lemon tartlets are the perfect tea time or celebration treat. They’re super quick to make too.

Mini lemon tartlets Header

Mini lemon tartlets Header Image: Asande Mpila

Do you have a themed party or high tea planned? Are you inviting some friends over for tea or just testing out your pastry skills? Lemon tartlets are some of the world’s favourite tangy-sweet treats. We have a great recipe for you with these mini lemon tartlets. They’re a joy to eat and look at as they become the centre-piece of your dessert and snack table. You probably already have all of the ingredients at home and it’s also an easy recipe if you’re a first-time baker.

More about your mini lemon tartlets

As always, store-bought frozen puff pastry is, more often than not, quite perfect and you don’t need to attempt to make your own. It will create a light and flaky base for your lemon curd which will be made from scratch. Do yourself a favour and weigh down the pastry when baking with some rice so they don’t come up too far. You can even add food colouring in the lemon curd or decorate it with anything your creative heart desires.

Any leftover lemon curd is incredible on your morning toast. As lovely to eat as they are to look at, these mini lemon tartlets are the perfect tea time or celebration treat. They’re super quick to make too.

Mini lemon tartlets recipe

5 from 2 votes
Recipe by Asande Mpila Course: Dessert, SnackCuisine: GlobalDifficulty: Easy
Servings

12

servings
Prep time

25

minutes
Cooking time

10

minutes
Resting Time

10

minutes
Baking Time

15

minutes
Total time

1

hour 

Ingredients

  • 4 egg yolks

  • ¼ cup caster sugar

  • 3 tsp finely grated lemon rind

  • 2 tbsp. lemon juice

  • 50 g butter, chopped

  • finely grated lemon rind, to serve

  • sheets frozen ready-rolled shortcrust pastry, partially thawed

Method

  • For the lemon curd
  • Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine and add butter.
  • Place over medium heat.
  • Cook, whisking for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely
  • For the tartlets
  • Meanwhile, lightly grease a 12-hole, 1½ tablespoon-capacity mini muffin pan.
  • Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into the prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
  • Preheat oven to 180°C/160°C fan-forced.
  • Bake pastry cases for 15 to 16 minutes or until lightly golden. Cool in pan for 10 minutes.
  • Transfer to a wire rack to cool completely.
  • Spoon 2½ teaspoons lemon curd in each pastry case.
  • Top with lemon rind.

Notes

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