These picturesque square tartlets—a luscious lemony custard filling encased in a buttery crust—afford a splendid sweet, in both taste and presentation. Pictured with our Almond Meringue Drops and Miniature Strawberry Cupcakes.
Lemon Chess Tartlets
Serves: 12
Ingredients
- 2 (14.1-ounce) packages refrigerated piecrust dough (4 sheets)
- 2 large eggs
- 1⁄2 cup granulated sugar
- 1⁄4 cup unsalted butter, melted
- 2 teaspoons cornmeal
- 1⁄2 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1⁄8 teaspoon fine sea salt
- Garnish: confectioners’ sugar and lemon zest curls
Instructions
- Preheat oven to 325°.
- Unroll dough on a lightly floured surface. Using a 3 1⁄2-inch square cutter, cut 12 squares from dough. Press a dough square lightly into each well of a 12-well square tartlet pan with removable bottoms*, pinching corners of dough squares to elongate slightly.
- In a medium bowl, whisk together eggs, granulated sugar, melted butter, cornmeal, lemon zest, lemon juice, and salt. Divide batter evenly among wells of prepared pan.
- Bake until filling is set,13 to 15 minutes. Let tartlets cool completely in pan on a wire rack. Carefully remove tartlets from pan. Serve immediately or place in an airtight container, refrigerate, and serve within 3 days at room temperature.
- Just before serving, garnish tartlets with a dusting of confectioners’ sugar and lemon zest curls, if desired.
Notes
*We used Chicago Metallic Lift & Serve Single Squares Pan.
I would love to make these but can’t find the pan – Chicago Metallic Lift & Serve Single Squares Pan. I think it has been discontinued. What other pan(s) would you recommend for a professional l=looking presentation similar to the one pictured?