Also known as 'tarte au citron', the zingy creamy filling of this sublime dessert is quite refreshing after a hearty meal. As this requires a lot of cooling and setting time, I recommend that you make this hours in advance before serving.
To make Mini Lemon Tartlets, chill the dough for 1 hour in the fridge, bring it out to room temperature for 10 minutes, roll the dough until thin, and use a 4-inch round cutter to cut out circles. Line a non-stick muffin tray with the dough circles. Fill each case with the lemon filling and bake in the oven at gas mark 3 on the top shelf for 35-40 minutes or until just set but with a slight wobble in the middle. Leave to cool completely at room temperature. Gently run a knife around the edges and take out the tartlets from the tray. Leave in the fridge to chill for at least 1 hour. Serve chilled.
For the pastry
8 oz. plain flour
1 oz. icing sugar, plus extra for dusting
4 oz. unsalted butter, chilled cut into cubes
1 egg, beaten
1-2 tbsp. cold water
For the lemon filling
6 eggs, lightly beaten
8 fl. oz. double cream, room temperature
7 oz. caster sugar
4 large juicy lemons, zested and juiced
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.