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Lemon Tartlets

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“A very impressive and tasty little tart. Much easier than it looks!”
1hr 20mins

Ingredients Nutrition


  1. Lightly grease a 24 cup or 2x 12 cup cupcake tray (patty cakes size not muffin size).
  2. Make a pastry by processing the flour, icing sugar, ground almonds, and butter in a food processer until well combined.
  3. Add the egg yolk and water and process until ingredients come together.
  4. Lightly knead the dough on a floured surface until smooth.
  5. Cover dough and refridgerate for 30 minutes.
  6. Roll out pastry dough between 2 sheets of baking paper until pastry is 3mm thick.
  7. Cut into 24 rounds using a 6cm cutter.
  8. Place pastry into prepared holes.
  9. Combine the rind, juice, eggs, sugar and cream in a bowl or large jug and mix well.
  10. Pour a little filling into each pastry shell, using all of the filling.
  11. Bake in a pre-heated 180 degee C oven for about 20 minutes or until the filling is set and pastry lightly browned.
  12. Serve decorated with a small dollop of whipped cream and a sliver of candied or fresh lemon zest if desired.

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