I recently crafted a Tartelette Citron that brought together a crisp pastry made from plain flour, cold unsalted butter, and a hint of icing sugar with a tangy lemon filling full of fresh lemon juice, zest, and eggs. Its balanced flavors kept me intrigued from the very first bite.

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I recently decided to try my hand at making Tartelettes Crémeux Citron because I just couldn’t resist the tangy burst of lemon flavor. I started off by mixing 200g plain flour with 100g unsalted butter that was cold and cut into cubes, along with 50g icing sugar, a pinch of salt and an egg yolk to form a basic dough.

For the filling, I used 150ml fresh lemon juice from about 4-5 lemons and the zest of 2 lemons, then added 3 eggs, 140g granulated sugar, 100ml heavy cream and another 50g unsalted butter to give it a rich, creamy texture. I love how this dessert deconstructed the typical tartelette experience into something both gastronomique and individual.

I’ve always been drawn to recipes like these that mix simple ingredients to create an elegant mini tarte citron that surprises with every bite.

Why I Like this Recipe

I love this recipe for so many reasons. First, the tart’s crispy, buttery crust is just amazing and it melts in my mouth every time. Second, the lemon filling is a perfect mix of tangy and sweet that really wakes up my taste buds, making me feel like im tasting a burst of sunshine. Third, even though some steps can be a little challenging, its simplicity and the fun of making it make me feel super proud that i managed to create something delicious all by myself. Lastly, the fresh lemon juice and zest give it such an authentic flavor that i just cant get enough of it every time i make it.

Ingredients

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Plain Flour: gives carbohydrates for energy and forms the dough structure but it ain’t high in fiber.
Unsalted Butter: adds a rich flavor and creates a tender, flaky pastry that really makes the crust pop.
Icing Sugar: sweetens the dough slightly and balances the tart lemon, though it sometimes feels a bit extra.
Fresh Lemon Juice: brings a sharp sour punch that defines the bright, tangy lemon filling.
Lemon Zest: intensifies the citrus aroma and adds a burst of fresh, vibrant taste.
Eggs: offer protein and help bind the ingredients making the filling set smooth and nicely.
Granulated Sugar: sweetens the creamy lemon mix and adds a delightful sugary note in every bite.
Heavy Cream: contributes a lush, silky texture to the filling giving it an extra indulgent feel.

Ingredient Quantities

200g plain flour

100g unsalted butter, cold and cut into cubes

50g icing sugar

1 egg yolk

A pinch of salt

150ml fresh lemon juice (from about 4-5 lemons)

Zest of 2 lemons

3 eggs

140g granulated sugar

100ml heavy cream

50g unsalted butter (for the lemon filling)

How to Make this

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1. Preheat your oven to 180°C.

2. In a bowl, mix 200g plain flour, 50g icing sugar, a pinch of salt and 100g cold unsalted butter that’s been cut into cubes until the mixture looks crumbly.

3. Add the egg yolk and mix until it starts to come together into dough. Shape it into a disk, cover it in plastic wrap and chill for about 30 minutes.

4. Roll out the dough on a lightly floured surface then press it into your tartelette pans. Prick the base with a fork and chill the pans for another 10 minutes.

5. Line the dough with some baking beans or rice then blind bake for around 15 minutes until pale golden. Remove the weights and let the crusts cool a bit.

6. In a saucepan, whisk together 150ml fresh lemon juice, the zest of 2 lemons, 3 eggs and 140g granulated sugar along with 100ml heavy cream.

7. Heat the mixture over medium heat while stirring constantly until it thickens into a smooth cream. Remove it from the heat once it’s thick enough.

8. Stir in 50g unsalted butter into the warm lemon cream until it melts and the mixture is very smooth.

9. Pour the lemon cream evenly into the prebaked dough shells.

10. Bake them for another 5 minutes if you want a slightly set filling then let them cool completely before serving. Enjoy!

Equipment Needed

1. Oven for baking the tart shells and the lemon filling.
2. A large mixing bowl for combining and mixing dry ingredients.
3. A kitchen scale and measuring cups for accurate measurement of flour, sugars, liquids, and butter.
4. A rolling pin for rolling out the dough on a lightly floured surface.
5. Plastic wrap to cover the dough while it chills.
6. Tartelette pans to shape the dough into tart shells.
7. A fork to prick the dough, preventing bubbles during baking.
8. A saucepan for cooking the lemon filling.
9. A whisk for mixing the lemon juice, eggs, sugar, and cream in the saucepan.
10. A spatula for stirring in melted butter and smoothing the lemon cream.
11. A cooling rack to help the baked tartlets cool evenly before serving.

FAQ

Q: Can I use self-raising flour instead of plain flour?

A: It's best to stick with plain flour cause self-raising flour can mess up the texture of the crust.

Q: How do I know when the tartelettes are done?

A: The edges of the crust should be lightly brown and the lemon filling will be set but still a bit wobbly in the center when you take them out of the oven.

Q: Can I make the lemon filling ahead of time?

A: Yes, you can make it ahead but fill the baked shells just before serving to keep them crispy.

Q: What if I dont have heavy cream?

A: You can substitute with full-fat milk but the filling might be a bit less rich.

Q: How should I store the tartelettes?

A: Keep ‘em in an airtight container in the fridge for up to 2 days. Enjoy warm or chilled!

Tartelettes Crémeux Citron Recipe Substitutions and Variations

Plain Flour: You could use all-purpose flour instead of plain flour if thats what you have on hand.
Unsalted Butter (for the dough): If you dont have unsalted, go with salted butter and just cut back on the extra salt in the recipe.
Egg Yolk: If you’re out of egg yolks, you can use a whole egg, though the texture might be a tad different.
Heavy Cream: In a pinch, full-fat coconut milk works pretty well in place of heavy cream.
Granulated Sugar: Brown sugar or a little honey can be used instead of granulated sugar, but it might change the flavor slightly.

Pro Tips

1. Make sure your butter stays really cold when you cut it into cubes. Cold butter helps give the dough a flaky texture instead of a heavy, greasy one.
2. Chill the dough for longer if you can. I mean, even though 30 minutes is good, letting it rest a bit more will stop it from shrinking in the oven.
3. When you’re cooking the lemon filling, stir gently and constantly. Over stirring or too high heat can mess up the texture and make it kinda lumpy.
4. For the blind baking part, don’t rush it. Let the weights sit in the shells long enough so the crusts set perfectly and don’t puff up or crack.

Tartelettes Crémeux Citron Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven for baking the tart shells and the lemon filling.
2. A large mixing bowl for combining and mixing dry ingredients.
3. A kitchen scale and measuring cups for accurate measurement of flour, sugars, liquids, and butter.
4. A rolling pin for rolling out the dough on a lightly floured surface.
5. Plastic wrap to cover the dough while it chills.
6. Tartelette pans to shape the dough into tart shells.
7. A fork to prick the dough, preventing bubbles during baking.
8. A saucepan for cooking the lemon filling.
9. A whisk for mixing the lemon juice, eggs, sugar, and cream in the saucepan.
10. A spatula for stirring in melted butter and smoothing the lemon cream.
11. A cooling rack to help the baked tartlets cool evenly before serving.

Ingredients

200g plain flour
100g unsalted butter, cold and cut into cubes
50g icing sugar
1 egg yolk
A pinch of salt
150ml fresh lemon juice (from about 4-5 lemons)
Zest of 2 lemons
3 eggs
140g granulated sugar
100ml heavy cream
50g unsalted butter (for the lemon filling)

Directions

Preheat your oven to 180°C.
In a bowl, mix 200g plain flour, 50g icing sugar, a pinch of salt and 100g cold unsalted butter that’s been cut into cubes until the mixture looks crumbly.
Add the egg yolk and mix until it starts to come together into dough. Shape it into a disk, cover it in plastic wrap and chill for about 30 minutes.
Roll out the dough on a lightly floured surface then press it into your tartelette pans. Prick the base with a fork and chill the pans for another 10 minutes.
Line the dough with some baking beans or rice then blind bake for around 15 minutes until pale golden. Remove the weights and let the crusts cool a bit.
In a saucepan, whisk together 150ml fresh lemon juice, the zest of 2 lemons, 3 eggs and 140g granulated sugar along with 100ml heavy cream.
Heat the mixture over medium heat while stirring constantly until it thickens into a smooth cream. Remove it from the heat once it’s thick enough.
Stir in 50g unsalted butter into the warm lemon cream until it melts and the mixture is very smooth.
Pour the lemon cream evenly into the prebaked dough shells.
Bake them for another 5 minutes if you want a slightly set filling then let them cool completely before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.