These bright and elegant tartlets feature a silky, citrus-forward lemon cream nestled inside crisp, buttery shells. The tart lemon custard cuts through the richness of any meal, making them a perfect, refreshing finish. Their vibrant flavor and delicate presentation make them ideal for both casual gatherings and refined dinners.

Ingredients

For the Tartlet Shells:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 Tablespoons cold water

For the Lemon Cream Filling:

• 3 large eggs
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1 Tablespoon lemon zest
• 3/4 cup granulated sugar
• 6 Tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream

Preparation

1. Make the Tartlet Shells: In a food processor, pulse together the flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse, adding cold water 1 Tablespoon at a time, just until the dough comes together.
2. Form the dough into a disk, wrap, and chill for 30 minutes.
3. Preheat oven to 375°F. Roll out chilled dough and press into mini tartlet pans. Prick the bottoms with a fork and bake for 10–12 minutes, or until golden. Cool completely.
4. Prepare the Lemon Cream: In a medium saucepan, whisk together the eggs, lemon juice, zest, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency (about 170°F). Remove from heat and whisk in the butter until smooth. Let cool slightly.
5. Once cooled to room temperature, fold in the heavy cream for a silky finish. Chill the cream for at least 1 hour.
6. Assemble: Spoon or pipe the chilled lemon cream into the cooled tartlet shells. Garnish with a curl of lemon zest, fresh berries, or a dusting of powdered sugar, if desired. Serve chilled.

Cook’s Notes

These tartlets can be made a day ahead—just fill them the day of serving to keep the shells crisp.