Creamy Lemon Tarts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Then let it cool down and only then remove it from the trays. Dust with a little icing sugar.
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