Alive and Cooking

Lemon Tartlet

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(Serves 4)

Grated zest of 2 lemons
Juice of 6 lemons, (approx. 350ml)
4 egg yolks
200g caster sugar
½ vanilla pod
200ml cream
100g cornflour
2 sheets puff pastry


Cut the pastry into circles, line the base of 4 small tart cases and bake at 180C for 5-8 minutes. Once cooked, gently flatten the pastry.
Cream together the egg yolks and sugar until light and fluffy. Scrape the beans from the vanilla pod into this mixture.

Fold the lemon juice and zest into the egg mixture and beat in the cream and cornflour until combined.

Cut rims out of the puff pastry and line the inside edges of the tart cases. Press firmly down onto the cooked pastry bases.
Fill with the lemon cream mixture and bake at 180C for 15-20 minutes or until just set.

Lemon Tartlet