Creamy Lemon Tarts

Summary

Ingredients

For the dough:

• 1 egg (s)
• 250 g flour
• 30 grams sugar
• a bit salt
• 140 g butter, cold

For the filling:

• 2 tablespoon butter, melted
• 200 g suar
• 3 egg (s)
• 1 pinch (s) salt
• 1 lemon (s), the zest and the juice from it
• 2 Table spoons milk
• 3 tablespoon flour
• some powdered sugar

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Instructions

1. Knead 1 egg yolk with 250 g flour, 30 g sugar, salt and 140 g butter in pieces. Possibly add 1-2 tablespoons of cold water. When the dough is smooth, wrap it in foil and put it in the fridge for an hour.
2. Brush two muffin trays with margarine. Preheat the oven to 180 ° C. Roll out the dough and cut out 24 circles. Place these in the troughs of the trays and press down.
3. Mix 2 tablespoons of melted butter with 200 g of sugar. Then stir in 3 eggs. Add a pinch of salt and stir in the grated zest of a lemon, lemon juice, milk and 2 tablespoons of flour. Spread the lemon cream in the dough molds. Bake the trays in a row for 20 minutes.
4. Then let it cool down and only then remove it from the trays. Dust with a little icing sugar.