Lemon Cream Tartlets
These Lemon Cream Tartlets are an indulgent delight, perfect for any gathering or special occasion. Each miniature tart is a burst of zesty citrus paired with a rich, creamy filling, balanced beautifully by a light, airy topping. With this recipe yielding about 50 mini tarts, they are sure to impress your guests and leave them wanting more! For best results, use fresh lemon juice, but bottled lemon juice can work in a pinch. The initial preparation can be done either in the microwave for ease or on the stovetop for traditionalists, though caution is advised to avoid scorching. Feel free to adjust the sweetness to your liking by adding more sugar during the cooking process—each bite is meant to be tailored to your palate!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Prepared tart shells
45-50 (Baked and cooled)
White sugar
2 cups (Add more to taste while cooking)
Cornstarch
7 tablespoons
Lemon zest
3 tablespoons
Fresh lemon juice
1 cup
Egg yolks
6 (Slightly beaten)
Half-and-half cream
1.5 cups
Whipping cream
1/2 cup (Unwhipped)
Butter or margarine
1/2 cup (Cut into pieces)
Sour cream
3/4 cup
Cool Whip frozen whipped topping
(Thawed, for topping)
Instructions
1
In a large microwave-safe bowl (like an 8-cup Pyrex measuring cup), or a heavy-bottomed saucepan, combine the sugar, cornstarch, lemon zest, lemon juice, egg yolks, half-and-half cream, and whipping cream. Whisk until fully combined and smooth.
2
If using the microwave, heat the mixture on HIGH, taking it out every minute to whisk the mixture thoroughly until thickened (about 5-7 minutes total). If using the stovetop, cook over medium heat, stirring constantly until thickened and bubbling.
3
Once thickened, remove from heat and stir in the butter. Whisk until fully melted and the mixture is smooth.
4
Allow the mixture to cool to almost room temperature, stirring occasionally to prevent a skin from forming.
5
Stir in the sour cream until completely blended and smooth.
6
Evenly distribute the lemon cream mixture into the prepared and cooled tart shells.
7
Top each tartlet with a dollop of thawed Cool Whip for a creamy finish.
8
Serve chilled and enjoy these delightful lemon treats!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Cream Tartlets?
Lemon Cream Tartlets are miniature desserts featuring a zesty citrus filling, a creamy texture, and a light whipped topping.
How many tartlets does this recipe yield?
This recipe yields approximately 45 to 50 mini tarts, making it perfect for large gatherings.
Can I use bottled lemon juice instead of fresh?
Yes, while fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
What are the two ways to cook the lemon cream mixture?
The mixture can be prepared either in a large microwave-safe bowl or in a heavy-bottomed saucepan on the stovetop.
How long does it take to thicken the mixture in the microwave?
In the microwave, it typically takes about 5 to 7 minutes on high heat, whisking every minute.
How do I cook the filling on the stovetop?
Cook the mixture over medium heat, stirring constantly until it becomes thickened and begins to bubble.
When should I add the butter to the recipe?
Add the butter immediately after removing the thickened lemon mixture from the heat, whisking until it is fully melted.
How do I prevent a skin from forming on the cooling mixture?
Stir the mixture occasionally as it cools to room temperature to prevent a skin from forming on the surface.
When is the sour cream added?
The sour cream should be stirred in once the lemon mixture has cooled to almost room temperature.
What kind of tart shells are needed?
You should use prepared tart shells that have already been baked and cooled.
What is the recommended topping for these tartlets?
Each tartlet is topped with a dollop of thawed Cool Whip for a light and creamy finish.
Can I adjust the sweetness of the filling?
Yes, you can add more sugar to the mixture while it is cooking to tailor the sweetness to your palate.
Should the tartlets be served warm or cold?
These lemon treats should be served chilled for the best flavor and texture.
How many egg yolks are required?
The recipe calls for 6 egg yolks, which should be slightly beaten before being added to the mixture.
What types of cream are used in the filling?
The recipe uses a combination of half-and-half cream and unwhipped whipping cream.
What is the role of cornstarch in this recipe?
Cornstarch acts as the thickening agent to give the lemon cream its stable, tart-filling consistency.
How much lemon zest is needed?
The recipe requires 3 tablespoons of lemon zest to ensure a bright, citrusy flavor.
Can I use margarine instead of butter?
Yes, either butter or margarine can be used in this recipe.
Is the whipping cream whipped before adding it to the bowl?
No, the 1/2 cup of whipping cream should be added to the initial mixture unwhipped.
What size microwave bowl is recommended?
An 8-cup Pyrex measuring cup or a similar large microwave-safe bowl is recommended to prevent overflow.
How do I ensure the mixture is smooth?
Whisk the initial ingredients until fully combined and continue whisking during the heating and cooling phases.
What happens if I don't whisk the mixture every minute in the microwave?
Frequent whisking ensures even cooking and prevents the mixture from becoming lumpy or scorching.
Are these tartlets suitable for parties?
Absolutely, their miniature size and high yield make them ideal party food or finger desserts.
How much sugar is in the base recipe?
The base recipe starts with 2 cups of white sugar.
How much lemon juice do I need?
The recipe requires 1 cup of lemon juice.
What is the texture of the finished filling?
The filling is rich, creamy, and smooth, balanced by the light airiness of the whipped topping.
Should I use a specific type of saucepan for the stovetop?
A heavy-bottomed saucepan is recommended to help distribute heat evenly and avoid scorching the cream.
Do I need to bake the tart shells with the filling?
No, the filling is cooked separately and then spooned into pre-baked and cooled tart shells.
How much half-and-half is used?
The recipe uses 1.5 cups of half-and-half cream.
What is the final step before serving?
The final step is to chill the tartlets thoroughly before serving to guests.