Two Bite Lemon Tartlets Recipe

This delightful lemon tart recipe brings out my inner pastry chef, as I expertly craft a buttery shell to cradle a sunny lemon filling. With a perfect balance of sweet and tangy, dusted with a touch of confectioners’ sugar, these little bites of happiness are so rewarding to share with friends over a cozy afternoon chat.

I love making these Two Bite Lemon Tartlets, which blend zesty lemon and a buttery crust with delightful results. They come together in three easy steps: make the tartlet dough; form the tartlets; and fill them.

The only tools you need are a mini muffin tin (or two, if you want to fill and bake at the same time) and a food processor. The filling requires no cooking and comes together in mere minutes, and the baked tartlets keep well at room temperature for a couple of days.

Two Bite Lemon Tartlets Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, essential for tart crust.
• Granulated sugar: Adds sweetness, balances the tart lemon flavor.
• Unsalted butter: Contributes richness and flakiness, key for tender crusts.
• Egg yolk: Adds richness and color, binds ingredients in dough.
• Freshly squeezed lemon juice: Delivers bright, tangy flavor, rich in Vitamin C.
• Lemon zest: Intensifies lemon flavor, adds a fragrant citrus aroma.

Two Bite Lemon Tartlets Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg yolk
• 2 tablespoons ice water
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons unsalted butter, melted
• Confectioners’ sugar for dusting (optional)

How to Make this Two Bite Lemon Tartlets Recipe

1. Set your oven to 350°F (175°C) to heat, and then prepare a mini muffin tin so the muffin will come out nicely. No frying, please.

2. In a bowl, combine 1 cup of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt.

3. Using a pastry cutter or fork, cut
1/2 cup unsalted butter (chilled and cubed) into the mixture until it resembles coarse crumbs.

4. Include 1 egg yolk and 2 tablespoons of ice water. Stir until the dough forms. Shape it into a disk, enclose it, and give it a 15-minute rest in the chill vault.

5. On a floured surface, roll the dough into a thin sheet and cut out small rounds with a cookie cutter.

6. Place the circles into the prepared mini muffin tin, pushing them up the sides to form tart shells.

7. About 10 minutes of baking time will give you a tart shell that’s just done enough to hold its shape while cooling. If you were to look at the shell at this point, you might suspect it was underbaked, because it isn’t golden brown. That color will come later, as the baked filling cooks the shell from the inside out.

8. For the filling, combine and beat 2 large eggs, 1/2 cup granulated sugar, 1/4 cup lemon juice, 1 teaspoon lemon zest, and 2 tablespoons melted butter until well mixed.

9. Transfer the lemon concoction to the still-warm tart shells, and slide them back into the oven for a second round of baking, 12-15 minutes, at 350 degrees.

10. Cool before removing from the pan. Before serving, if you wish, dust with confectioners’ sugar.

Two Bite Lemon Tartlets Recipe Equipment Needed

1. Oven
2. Mini muffin tin
3. Mixing bowls
4. Pastry cutter or fork
5. Measuring cups
6. Measuring spoons
7. Whisk or hand mixer
8. Plastic wrap or airtight container
9. Rolling pin
10. Cookie cutter
11. Wire cooling rack
12. Zester or grater
13. Juicer (optional)
14. Spatula

FAQ

• Can I use salted butter instead of unsalted?Sure, but cut down on the added salt in the crust to just a pinch.
• Can I make the pastry dough in advance?Store it securely in the fridge, wrapped in plastic wrap, for no longer than two days.
• What is the best way to zest a lemon?When using a microplane or fine grater, keep away from the white pith under the yellow peel.
• Can I substitute bottled lemon juice for fresh?For the best flavor, use freshly squeezed lemon juice.
• How long do the tartlets last after baking?Eat them fast! The best way to enjoy them is within two days. Store them in the fridge in an airtight container.
• Can these tartlets be frozen?Indeed, they can be frozen for up to a month, just as they are, without that dusting of confectioners’ sugar.
• What can I use instead of an egg yolk in the pastry?It can be replaced by 2 tablespoons of heavy cream.

Two Bite Lemon Tartlets Recipe Substitutions and Variations

1 cup all-purpose flour – Use instead 1 cup gluten-free all-purpose flour.
1/2 cup unsalted butter, chilled and cubed – Substitute with 1/2 cup coconut oil, solidified.
1/4 cup lemon juice, fresh, squeezed – Substitute with 1/4 cup lime juice for a different kind of citrus taste.
2 tablespoons ice water – Use 2 tablespoons vodka instead to make a flakier crust.
1 egg yolk – To make this a vegan option, substitute with 1 tablespoon of unsweetened applesauce.

Pro Tips

1. Chill the Dough Thoroughly: After forming the dough disc for the tart shells, let it rest in the refrigerator for at least 30 minutes, rather than the suggested 15 minutes. This will help prevent shrinkage during baking and make the dough easier to handle.