Lemon Lime Tartlets
Lemon Lime Tartlets
Ingredients
For the Tart Crust
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon cold water, as needed
For the Citrus Filling
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 4 tablespoons unsalted butter, cut into small pieces
For Garnish
- 1 teaspoon fresh lime zest, finely grated
Instructions
- 1
Prepare the Tart Crust: In a metal bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer until the mixture is light and fluffy.
⏱️ 5 min
- 2
Add the large egg yolk and continue mixing until fully incorporated. Gradually add the all-purpose flour and salt, mixing on low speed until the mixture forms a crumbly, sandy texture. Use a spatula to bring the dough together into a cohesive ball. If the dough is too dry, add cold water 1 tablespoon at a time until it just comes together.
⏱️ 5 min
- 3
Place the dough between two sheets of parchment paper and roll it out thinly with a metal rolling pin to about 1/8-inch thickness.
⏱️ 5 min
- 4
Using a knife, cut the rolled-out dough into strips. Use a small, perforated tart ring (approximately 3-inch diameter) as a guide to cut circular pieces of dough for the tart bases. Carefully press the dough strips into the sides of the tart rings and the circular bases into the bottom, ensuring a snug fit. Trim any excess dough.
⏱️ 10 min
- 5
Place the assembled tart shells on a baking sheet lined with a silicone mat. Transfer to a preheated oven and bake until golden brown and crisp. Remove from oven and let cool completely on the baking sheet before carefully removing from the tart rings.
⏱️ 15 min•🌡️ 375
- 6
Prepare the Citrus Filling: In a small saucepan, whisk together the large egg yolks and granulated sugar with a spatula until smooth and pale yellow. Stir in the fresh lemon juice and fresh lime juice.
⏱️ 5 min
- 7
Cook the mixture over medium-low heat, continuously stirring with a spatula, until it thickens into a glossy, vibrant yellow curd. The consistency should be thick enough to coat the back of the spatula. This typically takes 8-12 minutes. Do not boil.
⏱️ 10 min
- 8
Remove the saucepan from the heat and stir in the small pieces of unsalted butter until fully melted and incorporated, creating a smooth, rich curd. Pour the curd into a heatproof bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely, then chill in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 9
Assemble the Tartlets: Once the tart shells are cooled and the citrus curd is chilled, transfer the curd to a piping bag (or use a spoon). Pipe the curd generously into each tart shell, filling it completely. Use a small offset spatula to smooth the top of the filling.
⏱️ 5 min
- 10
Garnish the tartlets with finely grated fresh lime zest, sprinkling it evenly over the bright yellow filling. Serve immediately or chill until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Lime Tartlets
Ingredients
For the Tart Crust
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon cold water, as needed
For the Citrus Filling
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 4 tablespoons unsalted butter, cut into small pieces
For Garnish
- 1 teaspoon fresh lime zest, finely grated
Instructions
- 1
Prepare the Tart Crust: In a metal bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer until the mixture is light and fluffy.
⏱️ 5 min - 2
Add the large egg yolk and continue mixing until fully incorporated. Gradually add the all-purpose flour and salt, mixing on low speed until the mixture forms a crumbly, sandy texture. Use a spatula to bring the dough together into a cohesive ball. If the dough is too dry, add cold water 1 tablespoon at a time until it just comes together.
⏱️ 5 min - 3
Place the dough between two sheets of parchment paper and roll it out thinly with a metal rolling pin to about 1/8-inch thickness.
⏱️ 5 min - 4
Using a knife, cut the rolled-out dough into strips. Use a small, perforated tart ring (approximately 3-inch diameter) as a guide to cut circular pieces of dough for the tart bases. Carefully press the dough strips into the sides of the tart rings and the circular bases into the bottom, ensuring a snug fit. Trim any excess dough.
⏱️ 10 min - 5
Place the assembled tart shells on a baking sheet lined with a silicone mat. Transfer to a preheated oven and bake until golden brown and crisp. Remove from oven and let cool completely on the baking sheet before carefully removing from the tart rings.
⏱️ 15 min•🌡️ 375 - 6
Prepare the Citrus Filling: In a small saucepan, whisk together the large egg yolks and granulated sugar with a spatula until smooth and pale yellow. Stir in the fresh lemon juice and fresh lime juice.
⏱️ 5 min - 7
Cook the mixture over medium-low heat, continuously stirring with a spatula, until it thickens into a glossy, vibrant yellow curd. The consistency should be thick enough to coat the back of the spatula. This typically takes 8-12 minutes. Do not boil.
⏱️ 10 min - 8
Remove the saucepan from the heat and stir in the small pieces of unsalted butter until fully melted and incorporated, creating a smooth, rich curd. Pour the curd into a heatproof bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely, then chill in the refrigerator for at least 30 minutes.
⏱️ 5 min - 9
Assemble the Tartlets: Once the tart shells are cooled and the citrus curd is chilled, transfer the curd to a piping bag (or use a spoon). Pipe the curd generously into each tart shell, filling it completely. Use a small offset spatula to smooth the top of the filling.
⏱️ 5 min - 10
Garnish the tartlets with finely grated fresh lime zest, sprinkling it evenly over the bright yellow filling. Serve immediately or chill until ready to serve.
⏱️ 2 min