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Lemon Cheese Tartlets Recipe
|All purpose flour||250 Milliliter (1 Cup)|
|Butter||90 Milliliter (6 Tablespoon)|
|Lemon juice||1 Tablespoon, squeezed|
|Sugar||125 Milliliter (1/2 Cup)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Flour||45 Milliliter (3 Tablespoon)|
|Water||165 Milliliter (2/3 Cup)|
|Lemon||1 , rind grated|
|Butter||45 Milliliter (3 Tablespoon)|
|Lemon juice||85 Milliliter (1/3 Cup)|
Serving size: Complete recipe
Calories 2876 Calories from Fat 1096
% Daily Value*
Total Fat 125 g191.6%
Saturated Fat 74.1 g370.6%
Trans Fat 0 g
Cholesterol 845.5 mg281.8%
Sodium 304.9 mg12.7%
Total Carbohydrates 408 g135.9%
Dietary Fiber 11.5 g46%
Sugars 128.4 g
Protein 40 g79.9%
Vitamin A 81.2% Vitamin C 151.1%
Calcium 17.9% Iron 86.7%
*Based on a 2000 Calorie diet
Sift flour and salt in a bowl.
Rub in butter.
Add lemon juice and egg yolk to form dough.
Knead on lightly floured board.
Roll out cough till 1/8 inch thin (3 mm).
Cut with fluted cookie cutter into 2 inch (5 cm) rounds.
Line tart tins with pastry rounds.
Prick base and sides of pastry shells.
Bake for 8-10 minutes.
Cool on cake rack.
Cut pastry strips from remaining dough, twist and bake on tray for 6-8 minutes.
To make filling, combine sugar, corn-, starch, flour and water.
Stir over low heat until mixture simmers and thickens.
Remove from heat.
Add yolks, lemon rind, butter and lemon juice.
Set aside to cool.
Spoon lemon cheese mixture into tart shells.
Decorate with pastry twist, if desired.
Allow to cool completely to serve.