• Cooking Time: 45
• Servings: 26
• Preparation Time: 20
• Lemon Tartelette Recipe:
• Tartelette Crust:
• 1.5 sticks of unsalted butter
• 6 tbsp water
• 2 tbsp corn oil
• 2 tbsp sugar
• Pinch of salt
• 2 cups flour
• Lemon filling:
• ¼ cup all purpose flour
• 1 cup sugar
• ½ cup fresh lemon juice
• zest of 1 lemon
• 3 eggs
• 1 egg yolk
• dash of salt
• Garnish of powdered sugar.

1. To make the crusts, preheat the oven to 400 F – you’ll need a couple of fluted mini muffin pans and an oven proof bowl.
3. Place the butter, water, oil, sugar and salt in a ceramic bowl and place the bowl in the oven for about 15 minutes, until the butter is melted and just a tad browned. Remove the bowl from the oven and stir in flour until blended.
5. Press a dollop of dough into each muffin well, filling each evenly. We recommend keeping each crust even with the top of the muffin well to avoid burning when baking, but for a more mini-pie look you can press a little extra across the edge and cover with foil while baking. Prick the dough in each well and bake for about 10 minutes until pastry is golden – keep a good eye as these can burn in a second if over baked. Take then out and let cool.
7. Reduce oven temp to 300, and combine flour and sugar in a medium bowl. Add lemon juice and zest and mix until sugar is dissolved and all ingredients are well blended. In a separate bowl, whisk the whole eggs and yolk until fluffy and add the salt. Pour into the lemon and sugar mixture and whisk until well combined. Pour into the cooled shells and carefully place on the middle rack of the oven. Bake for about 8 minutes until tops look puffy and have a little separated look. Remove from oven and let cool. Garnish with a light dusting of powdered sugar spooned into a sieve.

I love portable food – little bites of things that guest can enjoy at almost any PR event hit me right in my wheelhouse. These little lemon delights look lovely on a tray, go well with a wide variety of beverages, and are a light delightful flavor that brightens the mood. The recipe is below, and it’s pretty easy.