Fresh Lemon Tartelettes

Cuisine: French

Category: fruit

Servings: 6


4 tbsp. sugar
1 stick butter, at room temperature
1 stick margarine, at room temperature
1 egg yolk
1-3/4 cups flour
1/8 tsp. salt
1 tbsp. water

2 lemons, skin (rind) and juice
3 whole eggs
3/4 cup sugar
2 tbsp. butter


Cream the sugar, butter, and margarine with a mixer. Add the egg yolk. Blend well. Add the flour and salt. Blend until this mixture comes together. Add the water. Blend in well. Allow to refrigerate 4 hours (to rest the dough, so it will soften and not be tough). Preheat oven to 400 degrees. Line 18 small, round tartelette pans (each about 2-1/2 inches wide) with the crust. This will give you 3 per person. Fill the tartelettes with the FILLING and bake until crisp, approximately 45 minutes. Cool, remove from the pans and serve. FILLING Grate the skin off the lemon lightly with the `small sized holes' of a cheese grater. Squeeze the juice from the lemons; strain the seeds out. Combine all the ingredients for the filling. Blend well.

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