Lemon tartlet

Pastry recipe

This recipe was created by Chef Godfroy Leinekugel while he was confined at home during the covid-19 pandemy

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Chef Pâtissier
Godfroy started pastry at the age of 18. As soon as he graduated from the CFA Versailles (France), he went to Kazakhstan as a commis in the first French pastry shop in Central Asia. This experience he...
  1. Sweet Pastrywith Walnuts


    • Flour - 300g
    • Butter - 180g
    • Walnut - 75g
    • Icing sugar - 110g
    • Egg - 65g

    Make a sweet pastry with all the ingredients.

    Film and keep in the fridge for 1 hour.

    Spread and detail as desired.

    Bake at 160°C in a fan-assisted oven for 13 to 15 minutes.                          


  2. Lemon Confit


    • Lemon (zest) - 40g
    • Caster sugar - 60g

    Bleach the lemon peels 3 times then reduce them with 100g of lemon puree and the sugar.

    Blend with 8g of lemon purée.

    Film and keep in a cool place for 30 to 40 minutes.

  3. Lemon Cream


    • Caster sugar - 80g
    • Honey - 35g
    • Egg - 110g
    • Corn starch - 5g
    • Butter - 160g

    Mix the sugar and starch, then add the eggs and honey.

    Heat the lemon puree. Once it has come to the boil, pour 3/4 of it over the first mix and whisk well.

    Pour back into the saucepan and whisk until it reaches the first broth, be careful not to burn the cream.

    Let the cream cool down to 40°C.

    Add the butter in pieces, mix well with a whisk or blender.

    Pour into the moulds and keep in the freezer for at least 3 hours.

  4. Lemon Glaze


    • Caster sugar - 100g
    • Pectin - 4g
    • Gelatin - 7g

    Heat the puree with half the sugar to 40°C.

    Add the remaining sugar with the pectin and whisk until it boils for 2 to 3 minutes.

    Add the gelatine.

    Keep in a cool place.

    Use around 25°C to glaze the palets of lemon cream. 


  5. Italian Meringue


    • Egg white - 125g
    • Water - 80g
    • Caster sugar - 300g

    Cook the syrup at 121°C and pour over the whipped egg whites.

  6. Assembly

    Spread 5 to 8g of lemon confit on the palets of sweet dough.

    Take the lemon cream out of the freezer and remove the palets from the mould.

    Heat the lemon glaze to about 25°C and glaze the lemon cream palets.

    Place the glazed lemon cream palets on the sweet dough.

    Poach the meringue over the tartlets and brown them with a blowtorch.

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