Lemon Tartlets

To make lemon tartlets from scratch, start by preparing the dough with all-purpose flour, cold butter, sugar, and an egg yolk. Pulse these ingredients in a food processor until crumbly, then chill the dough. Roll it out, cut into circles, and press into tartlet molds. Bake until golden, then prepare the lemon curd by whisking together lemon juice, zest, sugar, and eggs over a double boiler until thickened. Fill the cooled tartlet shells with the lemon curd and chill before serving.

Yes, you can make gluten-free lemon tartlets by substituting all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking and has a good texture to mimic traditional flour. The rest of the recipe remains the same, and you will still achieve delicious tartlets!

Lemon tartlets can be stored in the refrigerator for up to 3 days. To keep them fresh, cover them with plastic wrap or place them in an airtight container. It's best to add any toppings, like whipped cream or berries, just before serving to maintain their texture and flavor.

If you don't have fresh lemon juice, you can use bottled lemon juice as a substitute, but keep in mind that fresh juice provides a brighter flavor. Alternatively, you can use lime juice for a different citrus twist, or a combination of lemon and lime juice for added complexity.

Lemon tartlets pair wonderfully with fresh berries like strawberries, blueberries, or raspberries. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For beverages, consider pairing them with a light tea, sparkling water, or a refreshing lemonade to complement the tartness.