Lemon Tartelettes

Steps

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1. 1
   Prepare the pastry dough: combine flour and sugar in a bowl with a pinch of salt. Add cold butter and rub together with fingertips until evenly distributed, then knead by hand until smooth.
   ▶ ≈0:45
2. 2
   Distribute the dough into greased tartelette pans, shaping a small rim so the filling has support. Prick the dough with a fork to prevent puffing.
   ▶ ≈1:48
3. 3
   Blind bake the empty pastry shells at 180°C with top and bottom heat for about 20 minutes until golden and crisp.
   ▶ ≈2:01
4. 4
   Prepare the lemon filling: thoroughly wash the untreated lemon under warm water. Remove the top and bottom ends and cut into coarse pieces, then place in a measuring cup.
   ▶ ≈2:22
5. 5
   Pour sugar over the lemon pieces and blend or pound them together into a purée using a food processor or mortar. Remove all lemon seeds first.
   ▶ ≈2:59
6. 6
   Add fresh eggs, cornstarch, and a pinch of salt to the lemon-sugar mixture. Mix and blend all ingredients until smooth and creamy.
   ▶ ≈3:45
7. 7
   Pour the lemon filling into the blind-baked pastry shells, filling each one to the brim.
   ▶ ≈4:43
8. 8
   Return the filled tarts to the oven, reduce temperature to 150°C with the door slightly ajar, and bake for about 25 minutes until the filling is set but still has a slight jiggle.
   ▶ ≈5:05
9. 9
   Remove the tarts from the oven once baked. Cool to room temperature, then chill in the refrigerator until fully cooled (optional but recommended for fresher taste). Serve with whipped cream if desired.
   ▶ ≈5:24