Lemon tartlet

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Ingredients

For the dough

• Zest of 1 unwaxed lemon
  
• 1 egg
  
• ½ cup (100 g) sugar
  
• 1 ¾ cups (220 g) flour
  
• ½ cup (110 g) soft butter

For the lemon mixture

• ¼ cup (50 g) sugar
  
• 1 unwaxed lemon
  
• 2 eggs
  
• 1/3 cup (75 g) heavy cream
  
• Orange gelee (jello)

Preparation

To prepare and blind bake the dough

• In a bowl, mix the flour with the soft butter, egg, sugar and lemon zest
  
• Mix well and knead until you have a ball of dough with an even consistency
  
• Let it rest for 30 minutes in the refrigerator
  
• After 30 minutes, roll the dough out with a rolling pin on a floured work surface
  
• Butter the inside of your tartlet molds and line with the dough
  
• Make sure the edges of the molds are well covered
  
• Prick the dough with a fork
  
• Cover with parchment paper and fill the inside of the molds with chick peas, dried beans or anything that is heavy enough to stop the dough from rising when it is baked blind
  
• Bake the dough for 20 minutes in an oven preheated to 350°F (180°C).

To prepare the lemon mixture

• Zest the lemon and squeeze it to obtain all of its juice
  
• Break the eggs into a bowl and slowly stir in the sugar. Mix well until the mixture falls in light, frothy ribbons
  
• Add the lemon zest, lemon juice and heavy cream

As soon as the dough is cooked

• Take the molds out of the oven, and remove the parchment paper and chick peas
  
• Pour the lemon mixture into each of the molds
  
• Return them to the oven for 25 to 30 minutes at 320°F (160°C)

For the decoration

• Heat up a little orange gelee in a frying pan on very low heat
  
• Pour the warm gelee onto the tartlets so that the lemon cream surface is just covered

The gelee will make the tops of the tartlets lovely and shiny.