Lemon Tartlets


This recipe is a must try for all the tart lovers out there. Filled in a case of sweet pastry, its tangy, zesty and pungent flavors will make you want to dig in for more every time. Be it breakfast, dessert or snack, these baked lemon tartlets can be served anytime. Not only are they heart filling delicious but also very facile to put together! I assure you this will be among your favorite lemon recipes if you are able to efficaciously master it.

Preparing the sweet pastry:

  • flour: 1 cup
  • caster sugar: ½ cup
  • unsalted butter: 25 grams        
  • egg: 1                                                                                                              


First of all, melt the butter in the microwave or stove and let it cool completely. Now mix the flour and sugar evenly and in a bowl make a well with it forming a cavity in the middle. Pour in one beaten egg and the butter. With the help of a fork, gradually start mixing from the edges and later accumulate the rest. Then go in with your hands and combine until it comes together as a dough. Keep kneading until no dough sticks to the bowl or your hands; a clean bowl and clean palms are two facets of a perfect sweet pastry dough. Form it into a ball and wrap with plastic wrap and let it chill in the fridge for a minimum of thirty minutes. Meanwhile you can prepare your lemon filling.

Preparing the lemon filling:

  • juice of one lime
  • zest of one lime
  • sugar: 1 tbsp
  • egg: 1
  • green food color (optional): 2-3 drops                                                                     


This is the baked version of a lemon filling and not a lemon curd. Firstly, beat the egg and add sugar to it and stir until dissolved. Next, add in the lemon juice and zest and stir to combine. You can add 2-3 drops of food color if you prefer a vivid green. Set this mixture aside.

Following this, grease your tart tins with butter or oil. Take out your pastry dough and flour your surface and the rolling pin. Start flattening it with the aid of a rolling pin and make a sheet of about ¼ cm thickness. Cut out pieces to fit in your tart tins. Remember to cover completely as they will shrink in the oven and scrape off the excess. With the leftover dough, form a ball again and repeat the process. Next, prick your tarts with a fork; this is to let the air out and ensure they do not puff up. Bake your tarts in a preheated oven at 180°C/ 360°F for approximately 8-10 minutes. Then take them out of the oven and pour in your lemon filling. Remember to give it another mix before pouring in. Leave a little space at the top so that they do not overflow. Set them back in the oven for another twenty minutes or until you see the top edges have turned brown. Take them out wearing gloves and let it cool for five minutes before turning them out. They will come out of their moulds easily as they do shrink. Now they are ready to be served! You can garnish with a slice of lemon if you desire. This is a fresh summery treat and definitely worth a try. This recipe makes half a dozen but you can half, double or triple it.

Baking tips:

  • It is better to separately crack your egg first just in case it turns out to be a bad one and does not ruin your efforts.
  • Always prepare your ingredients beforehand like taking out the juice and grating the zest of the lemon so they are ready to go.