Irish Cook

Lemon Cream Tartlets


Makes 32

LEMON TARTLETS topped with fresh berries are a delicious, nearly obligatory, addition to tea time and simple to make with a no-bake filling and ready-to-fill sweet butter tarts. The optional chocolate lining adds an element of surprise and the pistachio topping is the perfect counterpoint to the silkiness of the lemon cream.

4 large egg yolks
1/2 cup sugar
1 cup milk
1 tbsp. gelatine
Grated zest and juice of 1 lemon
1 cup heavy (whipping) cream
2 ozz. dark chocolate, melted (optional)2 packages (1 3/4-inch) butter tarts, such as Clearbrook Farms brand

Fresh berries
Finely chopped pistachios
Confectioners’ sugar, for dusting

  1. Make filling. In a medium bowl, beat egg yolks and ¼ cup of sugar with an electric mixer on medium speed until pale and thick. In a small saucepan over medium heat, bring milk, remaining 1/4 cup sugar, and gelatin to a boil. Gradually whisk milk mixture into yolk mixture.
  2. Return to saucepan and cook, stirring constantly, for 3 to 5 minutes, or until bubbles form around edges of pan. Strain mixture through a fine-mesh sieve into a bowl, stir in lemon zest and juice, and press a piece of plastic wrap directly onto surface to prevent a skin from forming. Refrigerate for 18 to 20 minutes, or until mixture thickens.
  3. In a small bowl, whip cream with an electric mixer on high speed until soft peaks form; fold into lemon mixture.
  4. With a pastry brush, coat inside of pastry shells with a thin layer of chocolate, if using; allow to cool and set. Spoon lemon cream into each tart shell and refrigerate for 15 minutes. Arrange berries on top and then sprinkle with pistachios; dust with confectioners’ sugar.

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