Lemon tartlets

Put a touch of sun in your meal with this tart and vitamin dessert!


  • For 4 tarts
  • For the shortcrust pastry:
  • 100g of flour
  • 75 g of butter
  • 35 g icing sugar
  • 15 g of almond powder
  • 1 egg
  • 1 pinch of salt.
  • For the cream:
  • 40 g of butter
  • 2 whole eggs + 1 yellow
  • 12 cl of water
  • 12 cl of lemon juice
  • 100 g caster sugar
  • 25 g of Maïzena
  • 1 grated lime zest.


The shortbread: cut the softened butter into small cubes and knead it into ointment. Add the almond powder and the icing sugar. Mix. Add the egg and mix. Stir in the flour. Place in a cool food film for 1 hour. Then spread the dough and garnish the mussels. Place parchment paper inside and fill with dry vegetables. Cook for 15 minutes at 180 ° C (th.6). Remove pulses and paper. Prepare the lemon cream: beat the eggs with the sugar. Add the rest of the ingredients. Beat. Heat everything over a low heat in a saucepan until the cream has thickened, continuing to whip. Let cool and fill the bottoms with lemon cream paste. Serve sprinkled with lime zest.